This delicious keto crustless quiche brings together the classic flavors of Italian cuisine without the extra carbs.
Perfect for anyone following a low carb lifestyle, this recipe combines fresh mozzarella, sweet cherry tomatoes, and fragrant basil into a protein rich meal that works for breakfast, lunch, or dinner.
When people think about quiche, they usually picture a buttery crust filled with eggs and cheese. But here’s the thing – you really don’t need the crust to make an amazing quiche.
By skipping it, you not only make the dish keto friendly but also much easier to prepare. Plus, you get to focus on what really matters: the creamy, flavorful filling.
The best part about this recipe is how simple it is to put together. You don’t need any special cooking skills or hard to find ingredients. Let’s get started!
👍 Why You’ll Love This Recipe
No Crust Needed: Most quiche recipes require a complicated crust that takes time to make and adds unnecessary carbs.
This recipe skips the crust entirely, making it not just keto-friendly but also much easier to prepare.
You won’t miss the crust at all because the egg mixture creates its own slightly crispy exterior.
Perfect Macros: This recipe is ideal for keto dieters because it’s naturally high in protein and healthy fats from the eggs and cheese, while keeping carbs extremely low.
Great for Meal Prep: You can make this quiche once and enjoy it throughout the week. It reheats beautifully and some will even prefer it cold.
Just slice it into portions after cooling, store in the fridge, and you’ve got quick, ready to go meals for busy days.
✨ Recipe Ingredients
- 6 oz Mozzarella Cheese (cut it into 1 inch pieces) – I recommend this cheese (amazon)
- 1/2 cup Fresh Basil (chopped)
- 1 1/2 cups Cherry Tomatoes (halved)
- 3 1/2 cloves Garlic (minced)
- 8 Eggs (large)
- 1/3 cup Almond Milk (unsweetened) – I recommend this one (amazon)
- 1/4 teaspoon Salt
- 1/4 tsp Black Pepper
- Optional: 1/4 teaspoon Smoked Paprika
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and greasing a baking dish (I used an 8-inch one).
Step 2
Add these ingredients to a large mixing bowl: chopped basil, minced garlic, halved tomatoes, and 2/3 of the mozzarella pieces. Mix them together, and then transfer to the bottom of the baking dish.
Step 3
Whisk the milk, eggs, black pepper, and salt in a large bowl, and then pour this mixture over the tomatoes in the baking dish.
Step 4
Bake for about 30 minutes. It should be set but still slightly jiggly.
Step 5
Place the remaining mozzarella pieces on top, and bake for 10-15 more minutes until golden brown. Enjoy!
💡Tips
1. Room Temperature Eggs
Take your eggs out of the fridge 30 minutes before starting. Room temperature eggs blend much better and create a smoother, more even quiche texture. Cold eggs can lead to a lumpy mixture and uneven cooking.
If you forget to take them out early, put them in a bowl of warm (not hot) water for 5-10 minutes. This small step makes a big difference in how your quiche turns out.
2. Let It Rest
After taking the quiche out of the oven, let it rest for at least 15-20 minutes before cutting. This resting time is really important – it allows the eggs to fully set and makes it much easier to cut clean slices.
If you cut it too soon, it will be messy and fall apart. During this time, the flavors also develop and come together better. The quiche will still be plenty warm for serving even after resting.
3. Herbs and Seasonings
Fresh basil makes a big difference in this recipe – dried basil just isn’t the same. Add most of the basil into the egg mixture, but save some fresh leaves to sprinkle on top after baking. This gives you both cooked basil flavor throughout and fresh basil aroma on top.
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FAQ
1. Why is my quiche watery?
If you notice liquid near the edges, drain before serving. Simple and effective. You can also cut the tomatoes in half and let them sit on paper towels cut side up for about 10 minutes before using them.
2. Can I add other vegetables?
A: Absolutely! Just make sure to choose low carb vegetables and prepare them properly. Spinach works great, but cook it first and squeeze out all the water. Mushrooms are excellent too, but sauté them first to remove moisture.
Keto Crustless Quiche
Print RecipeIngredients
- 6 oz Mozzarella Cheese cut it into 1 inch pieces – I recommend this cheese (amazon)
- 1/2 cup Fresh Basil chopped
- 1 1/2 cups Cherry Tomatoes halved
- 3 1/2 cloves Garlic minced
- 8 Eggs large
- 1/3 cup Almond Milk unsweetened –I recommend this one (amazon)
- 1/4 teaspoon Salt
- 1/4 tsp Black Pepper
- Optional: 1/4 teaspoon Smoked Paprika
Instructions
- Start by preheating the oven to 350°F and greasing a baking dish (I used an 8-inch one).
- Add these ingredients to a large mixing bowl: chopped basil, minced garlic, halved tomatoes, and 2/3 of the mozzarella pieces. Mix them together, and then transfer to the bottom of the baking dish.
- Whisk the milk, eggs, black pepper, and salt in a large bowl, and then pour this mixture over the tomatoes in the baking dish.
- Bake for about 30 minutes. It should be set but still slightly jiggly.
- Place the remaining mozzarella pieces on top, and bake for 10-15 more minutes until golden brown. Enjoy!
I didn’t have almond milk, so I used regular milk instead. It still turned out great.