Delicious Keto Quiche Recipe [Low Carb, Almond Crust] (2024)

FAQs

What can you use instead of pie crust for quiche? ›

You might not think about using the box of butter crackers in your pantry for a pie, but you should. Butter crackers, especially the perfect consistency of the Ritz cracker, make for an ideal ingredient to use in a pie crust. This ingredient works well for both savory (like quiches) and sweet pies.

Almond flour is a 100% keto-approved baking flour. It is also the most widely used keto flour on shelves. However, what it lacks in carbs, it makes up for in calories. Though almond flour is significantly higher in calories than many other flours, it also contains considerable amounts of protein and fiber.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

“So, your daily morning muffin made with almond flour could be 200-250 mg of oxalate. This means that you may not feel as good on your gluten-free diet as you might expect because your digestive tract can be suffering with ongoing inflammation from a new source – oxalate.”

Although almond flour is keto-friendly but can you eat it daily on the keto diet? The answer is yes! If you limit your daily flour intake to less than 20g net carbs, then it's beautiful.

Nutrition Facts

As you can see, almond flour is far higher in fat than coconut flour, making it superior for those following a Ketogenic Diet, or a Low Carb High Fat (LCHF) diet.

If your quiche appears too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.

Why does the pastry on my quiche have a soggy bottom? ›

Wet pie fillings + raw dough are a tricky combination. If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

For most people, keto means eating under 50 grams of carbs a day. That's because you have to stop feeding your body carbs to coax it into ketosis – a fat-burning metabolic state where you use fat for your main energy source.

The keto diet typically limits carbs to 20–50 grams per day. While some people on keto count their total carb intake, others count net carbs. Net carbs refer to total carbs minus fiber. That's because fiber is indigestible, so it can't be broken down and absorbed by your body.

Eating more than 50 grams of carbs may disrupt ketosis.

With keto diets, however, carb restrictions vary from person to person. Some people can eat more and still stay in ketosis, whereas others may need to restrict their carb intake more in order to stay in ketosis.

Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven. Today some quiche recipes bake the egg custard like a pie in a pie dish, without a traditional flaky crust, for a lighter or gluten-free version of a classic quiche recipe.

Both pastries are fantastic for making delicious pies - but I would always recommend using shortcrust for your pastry bottom, and puff or rough puff for the top. This will give you a nice crisp bottom which is sturdy enough to hold a filling as well as a lovely flaky top which has the wow factor!

In the most basic framework, a quiche has a pie crust and a frittata does not. A quiche is an egg custard pie and a frittata is, well, a crustless quiche.

Quiche crusts are made with shortcrust pastry. The name “shortcrust” refers to the baking term “short” which means pastries that are flaky and crumble when you cut into them.