Keto Breakfast Quiche
April 11, 2018
Start breakfast or brunch off in the right direction with this simple Keto Breakfast Quiche recipe. The crust is made with almond flour and then the filling involves bacon, eggs and of course cheese.
Breakfast time on the weekends is definitely a great way to kick off the weekend with the family. If we are not doing a donut or breakfast taco run, it’s cooking a homecooked meal that everyone will enjoy. Breakfast casseroles and quiches are equally important and you won’t see me skimping on any of the recipes on this site. I’ve got you covered with a hash brown breakfast casserole, chile relleno sausage casserole, and other favorites but nothing KETO until now.
Lately, I’ve been incorporating almond flour into more of my recipes. It was the perfect ingredient to help make the base for the crust. In a bowl, you will combine almond flour, salt, seasoning (you can use Italian seasoning if you like), and butter. Then spread it out in the pan to create this gorgeous crust. In my first attempt, I was going to add some parmesan cheese to the crust, but someone (whom will remain nameless) used it all.
The filling is made with eggs, cheese, baked bacon, and spinach. One of the best things about a quiche is that you can substitute or incorporate your favorite fillings like bell pepper, mushrooms, asparagus and so on. I wanted to keep this one simple but just adding the cheese, bacon and adding a bit of color with the spinach. Also, spinach is VERY keto friendly, so I was right on track with the dish.
ENJOY ~ Meagan
Keto Breakfast Quiche
Ingredients
- 1 3/4 cup almond flour
- 8 tablespoons Kerrygold unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Basil, Oregano, Garlic Sea Salt (can substitute with Italian Seasoning)
- 1/4 cup heavy cream
- 4 large eggs, beaten
- 3 pre-cooked bacon strips, chopped
- 2/3 cup Tillamook medium cheddar cheese farm style
- 1/2 cup packed spinach leaves
Instructions
For the crust
- Preheat oven to 350 degrees F.
- In a bowl combine all of the ingredients and mix with a spoon.
- Pour into a greased quiche/tart pan. Pat down to create an even layer. The edge should go up about 1/2 an inch. Pierce with a fork and then bake in the oven for 10 minutes.
- Combine all of the ingredients in a large bowl. Pour onto the crust and bake in the oven for 28 minutes or until knife inserted comes out clean.** Best served with salsa on top**
Disclosure: There are affiliate links used in this post.
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can you give me the nutritional info for the breakfast quiche please…Namely carbohydrate, Protein, Fat and Calorie
Here’s a breakdown of the ingredients for the Keto Breakfast Quiche from the A Zesty Bite website, based on the information provided:
Ingredients:
Almond Flour (for the crust)
Carbohydrates: Moderate (mainly from fiber), which is keto-friendly.
Protein: High.
Fat: Very High (almonds are high in fats).
Percentage of kcals:
Fat: ~70-80%
Protein: ~15-20%
Carbs: ~5-10%
Butter (for the crust)
Carbohydrates: Very Low.
Protein: Low.
Fat: Very High.
Percentage of kcals:
Fat: ~100%
Protein: negligible
Carbs: negligible
Eggs (for the filling)
Carbohydrates: Low.
Protein: High.
Fat: Moderate to High (depending on if they’re whole eggs or just the whites).
Percentage of kcals:
Fat: ~60%
Protein: ~30%
Carbs: ~10%
Bacon (for the filling)
Carbohydrates: Very Low.
Protein: High.
Fat: Very High.
Percentage of kcals:
Fat: ~70%
Protein: ~25%
Carbs: negligible
Spinach (for the filling)
Carbohydrates: Low, with a good amount of fiber.
Protein: Moderate.
Fat: Low.
Percentage of kcals:
Fat: ~20%
Protein: ~40%
Carbs: ~40% (though much of this is fiber, reducing net carbs)
Cheese (for the filling, assuming cheddar or similar)
Carbohydrates: Very Low.
Protein: High.
Fat: High.
Percentage of kcals:
Fat: ~70%
Protein: ~25%
Carbs: ~5%
Overall Quiche Macro Breakdown:
Fat: Dominant macronutrient due to high-fat ingredients like almond flour, butter, eggs, bacon, and cheese. Likely around 70-80% of total calories.
Protein: Significant but secondary to fat, coming from eggs, bacon, and cheese. Around 20-25% of total calories.
Carbohydrates: Very low, especially considering the net carbs after fiber is subtracted from almond flour and spinach. Probably 5-10% of total calories, with a very low net carb count.
Please note, these percentages are approximate and can vary based on exact quantities and types of cheese or other variables. For precise nutritional information, you would need exact measurements, but this gives you a general idea of the macronutrient distribution in the quiche.
Am I missing something? The directions say to combine all the ingredients for the crust and the filling. So, we’re supposed to dump the whole list of ingredients into one pan and bake it? Or are we supposed to make the crust first? What ingredients do we use for the crust, besides the almond flour?
This is a very poorly explained recipe.
She only explained in the prologue: “In a bowl, you will combine almond flour, salt, seasoning (you can use Italian seasoning if you like), and butter. Then spread it out in the pan to create this gorgeous crust” She did not delineate these ingredients precisely in the body of the recipe instructions.