- August 28, 2018
Keto Pepperoni Pizza Quiche
The perfect low carb keto quiche recipe made with a flaky almond flour crust. This is the perfect brunch recipe for those who follow and keto diet (and equally loved by those that don’t).
Having a go-to recipe for a classic quiche is definitely a must. I find that a quiche is incredibly versatile and is a great way to have an upscale brunch or to keep it as a low key meal prep for busy weeks.
This recipe in particular is one that I made keto friendly and gluten free and was inspired by the version my mom made us often growing up (we usually ate it for dinner). I’ve stepped mine up a bit more to really enhance the “pizza” flavor and I think it’s a winner!
This recipe does have a keto almond flour pie crust base. It’s easy to make however, doesn’t get soggy, and really makes me feel like I’m not eating a “keto recipe”. Non-keto eaters will happily enjoy this one as well.
Get all the helpful tips and techniques for making the perfect quiche recipe below or jump to the recipe below and dive on in!
Love a good egg based breakfast recipe? Check out these 13 keto and Low Carb Egg recipes you need to try!
- Mixing Bowl
- Fork or Whisk
- Measuring Cups and Spoons
- Pie Plate
- Food Processor (for the crust)
Need to know more about this recipe? Use my culinary notes below to help guide you through. Enjoy!
What is a quiche?
A quiche is a savory egg based pie. I believe the crust is also what separates it from being an “egg bake” or a “breakfast casserole” (in my opinion).
A quiche typically is largely egg based and uses milk or half and half to make up the filling. It’s often light and fluffy as well. You can fill it with cheeses, meats, and other vegetables as well.
How do I make a keto quiche crust?
I use my go-to keto pie crust recipe for this dish. It comes together easily in a food processor and mimics the taste and texture of a classic flaky, pastry style pie crust recipe.
My crust is made with almond flour, doesn’t require you to roll it out, and doesn’t create a soggy bottom. Because it is made from almond flour however, it can brown easily. I mention this because the quiche filling takes about and hour to fully set.
This can cause the edge of the crust to brown too much by the time the quiche is fully cooked. Aluminum foil or a pie shield for the top edge of the crust is the best method for having a good outcome.
I strongly suggest reading through the full keto almond flour pie crust recipe before starting (it’s not hard, but there are things to note) for the best outcome!
Can I make this crust-less?
Yes, you can. Make sure to fully grease the base of your pie plate with non-stick spray or melted butter before adding the egg mixture.
While I do love a good crust with my quiche personally, you can definitely still have a great recipe without it if you choose. Removing the crust will make this an almost zero carb quiche recipe if you’re in need of that as well.
Pepperoni Pizza Quiche Ingredients:
- Keto Pie Crust: Check out my almond flour crust recipe here for this quiche.
- Mozzarella Cheese: I prefer mozzarella for this to get the “pizza” feel. You could always swap with cheddar cheese or parmesan etc. Use what you like!
- Half and Half: Half and half isn’t too many extra carbs and does reduce the fat content a bit. There is a lot of fat in cheese, eggs, pepperoni, and the almond flour so this I find is a good swap. You can still use heavy cream if you prefer.
- Italian Seasoning
- Red Pepper Flakes (optional, but I like the heat)
- Salt and Pepper
Cooking instructions and additional baking tips:
- Start by preparing the keto pie crust. I find a food processor works best. You could use a mixer or pastry cutter, but it will be a lot harder. Once the crust is in the pie plate, place it in the freezer to set up more (about 15 minutes) while you prepare the quiche filling.
- Before making your filling, preheat the oven to 350 F.
- In a bowl, combine the eggs, half and half, and all of your spices. I like to use a fork to really break up the yolks of the eggs (whisks work too). The trick here is to incorporate a lot of air into the eggs. The more air, the fluffier the quiche will be and the lighter the texture!
- To prevent a soggy bottom crust, I place half the cheese in the bottom. This also helps evenly distribute the cheese a bit more (so it’s not just sitting on the top of the quiche, but is layered more throughout). *You do not need to partially bake the crust*
- Carefully pour the egg mixture into the pie plate over the cheese. Place pieces of pepperoni over the top of the egg filling. They will float fairly well. It’s ok if they sink a bit. I like to make a nice layer of pepperoni and cover it like you would if you made a pizza.
- Bake your quiche for 50-60 minutes. About half way through, take a peak and check on the edges of your crust. Almond flour browns easily and the edges can over cook if you don’t cover them with foil or a pie shield. See the notes above about this!
- Your quiche is fully cooked when the center is fully set. It shouldn’t jiggle or look wet. You’ll see that it all fully rises as well. Remove from the oven and set it down to cool slightly before serving.
- I like to garnish with additional Italian seasoning, red pepper flakes, and parmesan cheese too. Slice into pieces and dig in!
How to store, reheat, and freeze:
If you have leftovers, wrap in plastic wrap and store in your fridge for up to 7 days. I find that it reheats the best in the oven, lightly covered with foil (to prevent additional browning of the crust).
If you plan on freezing a fully cooked quiche, I recommended slicing and letting each piece freeze separately on a baking sheet for about an hour. Then place the pieces in a freezer safe bag.
The crust will hold up best if you then defrost for a day or two in the fridge and follow the reheating instructions I listed above! It will be good in the freezer for 3-4 months or so.
Love a good pizza recipe and need other keto options!? Try my Keto Chicago Thin Crust Pizza recipe or my keto Chicago Deep dish pizza recipe too!
Keto Pepperoni Pizza Quiche
- [Keto Almond Flour Pie Crust ]
- 15 Pepperoni Slices
- 6 Eggs
- 1 cup Half & Half
- 1 cup Shredded Mozzarella Cheese
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 tsp. Italian Seasoning
- Pinch of Red Pepper Flakes optional
- 1. Prepare your keto pie crust according to the directions. Press the pie crust dough into the pie plate and then into the freezer while you make your filling.
- 2. Preheat the oven to 350 degrees F.
- 3. In a mixing bowl, beat the eggs, half and half, and spices together.
- 4. Place half of the shredded cheese into the bottom of the pie crust.
- 5. Carefully pour the egg mixture over the top of the cheese in the pie shell.
- 6. Sprinkle on the remaining cheese and add the pepperoni slices over the top. They may sink just slightly, that’s ok.
- 7. Bake for 30 minutes and then cover the edges of the crust with a pie shield or aluminum foil. Bake for another 25-30 minutes or until the center is fully set.
- 8. Allow the quiche to cool slightly before serving (this makes slicing easier).