Keto Quiche: Two Simple & Delicious Recipes

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Lolita Carrico
Lolita Carrico
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

We are big brunch people in our household – keto waffles, eggs benedict and keto quiche are our favorites. We love to go out for Sunday brunch here and there and also have brunch each Sunday – whether it’s for our family of three or for friends and family. I enjoy hosting brunch because it’s a wonderfully easy way to entertain — the midday and relaxed vibe is just perfect for unwinding, sharing good food and catching up.

I’ve certainly perfected the art of hosting a keto-friendly brunch – from pancakes and bagels to Eggs Benedict and crustless quiche! Here, I’m sharing my two favorite Quiche – Quiche Lorraine and Smoked Salmon Quiche – recipes that even your non-keto family members and friends will love!

To state the obvious, most quiche recipes would be keto if it weren’t for the crust…so these are all crustless but the trick in serving a keto quiche that doesn’t fall apart is to invert it onto a plate after baking. Trying to serve a crustless quiche out of a pie plate can end in disaster, but the simple step of inverting in onto a plate makes quiches easy to serve and also offers a pretty presentation at the same time!

TIP: Make sure to let your quiche set for at least 15 minutes in the pie plate or quiche pan once you remove it from the oven, and then let it set another 10 – 15 minutes AFTER putting it on the serving plate to make sure you get perfect quiche slices every time! Serve with a sprinkle of salt and pepper and that’s it!

Keto Quiche Lorraine

This classic quiche recipe featuring ham and gruyere is delicious and no one will miss the crust!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Course Breakfast, Brunch
Servings 6
Calories 296 kcal


  • 8 oz ham cut into cubes or thin slices, we like Jamon ham but any good quality ham works well
  • 1 small yellow onion chopped
  • 5 eggs
  • 1/2 cup heavy cream
  • 1/8 tsp pepper
  • 1/8 tsp smoked paprika or cayenne pepper
  • 1/8 tsp salt we like pink himalayan sea salt
  • 4 oz gruyere cheese shredded
  • cooking oil spray olive oil or avocado oil, preferably


  • Preheat your oven to 350F
  • Lightly spray a pie plate (9-inch) with cooking spray (we prefer avocado oil spray)
  • In a bowl, whisk the eggs and heavy cream together until smooth.
  • Stir in the grated cheese and seasoning.
  • Line the bottom of the pie plate with the ham and onion, making sure to evenly distribute.
  • Pour the egg mixture gently into the pie plate.
  • Bake until golden brown - around 45 minutes. Check 10 minutes before as it may set quicker based on oven variations.
  • Remove finished quiche from oven and allow it to sit for 15 minutes.
  • Invert the quiche onto a plate and allow to sit for another 5 - 10 minutes.


Calories: 296kcalCarbohydrates: 2gProtein: 19gFat: 23gSaturated Fat: 12gCholesterol: 208mgSodium: 621mgPotassium: 206mgFiber: 1gSugar: 1gVitamin A: 686IUVitamin C: 1mgCalcium: 230mgIron: 1mg
Keyword eggs, quiche
Tried this recipe?Let us know how it was!

Keto Salmon and Asparagus Quiche

5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Breakfast, Brunch
Servings 8
Calories 315 kcal


  • 8 oz cream cheese cut into 1/2 inch cubes and softened
  • 1/4 medium yellow onion chopped
  • 4 large eggs
  • 1 cup heavy cream
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp parsley dried
  • 12 oz smoked salmon canned or nova lox
  • 8 - 10 spears asparagus cut in half, crosswise
  • 1/2 cup white cheddar cheese shredded
  • cooking oil spray


  • Preheat oven to 375?.
  • Place a medium size pot filled 3/4 of the way with water and a couple of teaspoons of salt over high heat.
  • When boiling, add your asparagus spears and cook for a couple of minutes just to remove the toughness, you still want them crisp. About 2 - 3 minutes.
  • Remove asparagus from water and drain.
  • Prepare a 9-inch pie plate by spraying generously with cooking spray.
  • Arrange the salmon, asparagus and onion in a layer on the bottom of the pie pan. I usually lay the asparagus down first, making a pinwheel or spoke-type design ? it looks beautiful when baked and inverted for presentation!
  • Sprinkle half (1/4 cup) of the shredded cheese on top of the salmon and onion.
  • Place cream cheese, eggs and heavy cream in blender with seasonings and blend until combined and smooth.
  • Gently pour the egg mixture over into the pie pan.
  • Sprinkle remaining shredded cheese on top.
  • Bake for 30 minutes.
  • Remove keto quiche from oven and let it sit for 15 minutes.
  • Invert carefully onto a serving plate and allow to rest for another 10 - 15 minutes.
  • Cut into 8 slices and serve!


Calories: 315kcalCarbohydrates: 3gProtein: 15gFat: 27gSaturated Fat: 15gCholesterol: 182mgSodium: 552mgPotassium: 182mgFiber: 1gSugar: 1gVitamin A: 1070IUVitamin C: 1mgCalcium: 117mgIron: 1mg
Keyword eggs, quiche
Tried this recipe?Let us know how it was!


  1. This Keto Salmon and Asparagus quiche looks wonderful. I don’t understand why it says “asparagus” tho.. there’s no mention of it anywhere in the ingredients list or the directions. What did I miss?

    • Hi! I can’t believe I somehow left my favorite part of this keto quiche recipe out of the actual recipe! I’m adding it but here’s how I prepare the asparagus part:
      Take 8 – 10 spears of asparagus and cut in half, crosswise. Bring a pot of lightly salted water to a boil and quickly blanch the asparagus in the boiling water. Remove from water and drain. Arrange the asparagus on the bottom of the pie pan with the salmon and onion before adding the cheese and egg mixture. I usually make a pinwheel or spoke-type design with the asparagus – it looks beautiful when baked and inverted for presentation!


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