An easy ketogenic quiche recipe to prepare on the weekend. It’s a crustless cheese quiche that can be used for a week’s worth of breakfast.
Quiche is a meal that works well for breakfast, lunch, or dinner, although, its versatility is just one of the many reasons to love it. The fact that crustless quiche is one of the best easy keto meals is why it is one of my favorites!
Keto meal prep is a fantastic way to save time during busy weeks, especially during the school year. If you spend time during the weekend making an egg and cheese crustless quiche, you can use it for quick meals early in the week.
How To Make A Ketogenic Quiche Recipe
The key to this low-carb quiche recipe is that the eggs pack it full of protein. When you add shredded cheese, you are giving yourself a low-carb and high-protein meal.
The cream cheese gives the quiche the perfect texture. It also increases the fat content too.
So, if you need to eat more fat to stay in ketosis, this recipe is perfect for you!
Low-Carb Ingredients For Crustless Quiche
This recipe is naturally low in carbs, especially since it doesn’t have any kind of crust.
The ingredients needed to make this recipe are:
- Cheddar Cheese – The cheese will melt in the quiche so use shredded cheese. If you don’t have cheddar cheese, you can use colby jack cheese instead.
- Cream Cheese – I always recommend full-fat cream cheese on the keto diet. It will give your body the natural fats that it needs to stay in fat-burning mode.
- Butter – Since you are already using salt, add unsalted butter.
- Salt and Pepper
Keto Quiche Mix-In Ideas
My low carb quiche is made to be egg fast friendly, so you won’t need to add anything to it. It has the perfect ratio of eggs, fat, and cheese.
Besides, I like the simplicity of a basic egg and cheese quiche, but honestly, there are a lot of ways to customize it.
In order for it to be a keto and low carb quiche, the best options are pre-cooked meats and fresh cheeses. That being said, here are some delicious options for crustless quiche:
- Meats – Ham, sausage, chorizo, pepperoni, and chicken are all delicious in quiche! Just make sure to use pre-cooked meats.
- Low Carb Veggies – Good choices for low carb vegetables include broccoli, cauliflower, mushrooms, and zucchini. All varieties of olives are low carb as well but technically, olives are a fruit.
- Cheese – When it comes to cheese, the sky is the limit! Use as much of your favorite cheese as you wish. I use an entire 8 ounce block of cheddar cheese in the crustless quiche recipe!
NOTE: It’s best to grate the cheese yourself. This is because pre-shredded cheese contains anti-caking powder that can be high in carbs.
I use a food processor to grate cheese, but a box or hand grater will do. I use the food processor to blend up the egg mix too. If you don’t have a food processor, you can just use a blender or hand mixer.
Have Any Leftover Eggs? Try These Other Easy Keto Meals
Incidentally, if you have extra eggs that you want to use, cloud bread is another fantastic keto meal prep idea. It is perfect for a quick snack. I also like to make keto egg salad sandwiches with them.
Frequently Asked Questions About Egg and Cheese Keto Quiche
Before I share this sweet recipe with you all, here are a few questions I wanted to answer first.
What Is An Egg Fast Meal?
An egg fast is a short-term restrictive ketogenic diet where people mainly eat eggs, cheese, and butter (or another fat source).
I refer to this recipe as the perfect egg fast recipe. I’m not just using a fun way of saying breakfast with eggs.
This crustless quiche is made with eggs, cheese, butter, and fat from the cream cheese. It’s literally the perfect meal for anyone doing the egg fast.
How long does crustless quiche last?
One of the biggest problems with leftover quiche is that the crust becomes soggy in the refrigerator. Fortunately, that is not a problem you will have with crustless quiche!
Ideally, though, you will want to eat crustless quiche within 3 to 4 days for the best flavor.
Can you freeze quiche?
With or without a crust, quiche is very freezer-friendly. As a result, it is a great option for make-ahead meals!
If you plan to freeze your quiche, be sure that it is completely cool before you place it in the freezer. Otherwise, condensation will form on the underside of the aluminum foil or lid to your freezer-safe container.
The condensation will eventually drop onto the surface of the quiche, causing freezer burn to form on the surface.
How do you reheat crustless quiche?
If you want to reheat an entire quiche, the best way to do so is in an oven. For a frozen crustless quiche, place it into your refrigerator and be sure that it is completely thaw before reheating.
- Preheat the oven to 350° F.
- If you are reheating the quiche in the pan you baked it in, just place the pan onto a cookie sheet.
- Cover the quiche lightly with aluminum foil. This will prevent the quiche from burning.
- Heat the quiche at 350° F for 20 to 25 minutes, or until it reaches an internal temperature of 165° F.
Other Recipes To Love
I hope you enjoy this simple crustless quiche recipe! After you finish prepping easy keto meals for the week, you may want to try out some more low-carb breakfast ideas.
Give one of these favorites a try:
- Breakfast Casserole with Ham makes enough to feed a crowd. This is perfect for holiday brunch or breakfast meals together.
- Keto Breakfast Muffins are made with cottage cheese for a protein boost when you need it the most.
- Almond Flour Pancakes are so fluffy and taste just like your favorite breakfast when you were a kid.
- Cranberry Orange Keto Scones look like they belong in a coffee shop. They are beautiful and have the perfect balance of sweet and tart flavors.
- Crustless Zucchini Quiche Pie is another one of my favorite crustless keto quiche recipes. It’s packed with fiber and will keep you full until lunch.
Egg and Cheese Quiche
Recipe Video (Click on Image to Play)
- 8 ounces cheddar cheese grated and divided
- 12 large eggs
- 4 ounces cream cheese softened
- 12 tablespoons butter melted (I used unsalted), SEE NOTE
- salt and pepper to taste optional
- Dump all but about a half cup of the cheese into a 9.5-inch deep dish pie pan. If the batter doesn't fit in your pie pan, excess batter can be placed in individual ramekins and microwaved or baked separately.
- Add eggs and cream cheese to a food processor or blender.
- Process eggs and cream while slowly pouring in melted butter.
- Pour egg mixture over cheese in pie pan.
- Sprinkle reserved grated cheese over top.
- Bake at 325°F for about 45 minutes or until outside is set and middle is only a little jiggly.
- Remove from oven and cool on rack for a few minutes before slicing.
- Store leftovers in refrigerator for up to a week or freezer for longer storage.
Array ( [serving_size] => 1 [calories] => 543 [carbohydrates] => 1 [protein] => 21 [fat] => 50 [saturated_fat] => 28 [cholesterol] => 448 [sodium] => 620 [potassium] => 191 [sugar] => 1 [vitamin_a] => 1805 [calcium] => 347 [iron] => 1.9 [serving_unit] => slice )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: April 18, 2016… Last Updated: October 28, 2020, with resized images and additional recipe information.