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Keto Pepperoni Pizza Quiche

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).
Course Recipes
Cuisine Breakfast
Keyword gluten free quiche, keto pie crust, keto pizza quiche, keto quiche
Prep Time 20 minutes
Cook Time 1 hour
Additional Time 30 minutes
Total Time 1 hour 50 minutes
Servings 10
Calories 258kcal
Author Bon Appeteach


  • [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).


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).


Serving: 1g | Calories: 258kcal | Carbohydrates: 7g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 129mg | Sodium: 468mg | Fiber: 2g | Sugar: 2g