Keto Crustless Quiche That’s Always a Hit
A versatile, crustless quiche recipe that’s gluten-free, keto-friendly, and easily adaptable to be dairy-free. This family favourite delivers a perfectly creamy custard base with endless filling options, from classic Quiche Lorraine to festive spinach and feta. Simple, fail-proof, and utterly delicious!
Equipment
- Oven (or air fryer)
- medium mixing bowl
- glass or ceramic baking dish
- grater
- Chopping board
- knife
- frying pan
Ingredients
- 2 medium white onions optional
- 200 g grated mature cheddar
- 120 g feta or goats cheese (2 disks)
- 1 tbsp avocado oil butter or gee
- 1 cup other filling of choice diced bacon, roasted butternut, fried mushroom, steamed asparagus, shredded chicken breast, sun-dried tomato, etc...
- 6 jumbo eggs preferably free range / organic / pasture-raised
- 500 ml 1/2 fresh cream + 1/2 full cream milk or boxed coconut milk with 1 tbsp nutritional yeast (as a dairy-free substitute)
- salt & black pepper to taste
- 1 tbsp coconut oil for greasing your dish
Instructions
- Pre-heat your oven to 190 degrees celsius (or air fryer to 180 degrees celsius)
- Grease your baking dish with 1 tbsp coconut oil using a paper towel
- Fry, roast or steam your 1 cup other filling of choice (until tender but not over cooked, nor crispy)
- Dice and fry your 2 medium white onions in 1 tbsp avocado oil (or butter or gee) until translucent
- Grate your 200 g grated mature cheddar
- Chop your 120 g feta into small 1cm cubes
- Whisk together your 6 jumbo eggs, 500 ml 1/2 fresh cream + 1/2 full cream milk, salt & black pepper
- Divide/spread your 1 cup other filling of choice in your baking dish
- Divide/spread your cooked onions over the other fillings
- Divide your feta and cheddar over the other fillings
- Divide your egg custard over the fillings equally
- *For 1 big quiche : Bake in the oven for approximately 30 minutes (190 degrees celsius)*For 3 x smaller quiches : Bake in the air-fryer for approximately 15 minutes (180 degrees celsius)*For mini tartlet tray: Bake in the oven for approximately 20 minutes (190 degrees celsius) (Until golden brown on top and a sharp knife comes out clean)
- Allow to cool slightly before serving
Notes
If you want to enjoy and reheat later - I recommend you under cook the quiches slightly (Cook through to set but don't allow to go golden brown). Otherwise they will be too dry when reheated.
Serving Suggestion:
Pairs well with a fresh salad and an acidic dressing
Enjoy!