9 Keto Quiches With Unique Crust Alternatives You’ll Crave Every Weekend

Quiche without the carb-heavy crust? Absolutely. These keto quiches deliver all the creamy, custardy goodness you love—minus the floury baggage. We’re talking crunchy, cheesy, veggie-packed crust alternatives that hold up like a dream and taste even better. Brunch, lunch, or meal prep, these are your new go-tos.

Each recipe comes with a clever crust twist, big flavor, and easy steps. Pick one for a fancy brunch, pack slices for the week, or serve them for dinner with a leafy salad. Ready to flip the quiche script?

1. Parmesan Cloud Crust Quiche Lorraine That Doesn’t Crumble

Classic Lorraine flavors—smoky bacon, nutty Gruyère, silky custard—meet a shatter-crisp, wafer-thin Parmesan crust. It’s light, salty, and surprisingly sturdy. Perfect for impressing brunch guests without breaking ketosis (or your schedule).

Ingredients:

• 1 1/4 cups finely grated Parmesan cheese (real, not shelf-stable)
• 6 slices thick-cut bacon, diced
• 1 small yellow onion, thinly sliced
• 1 cup shredded Gruyère cheese
• 6 large eggs
• 3/4 cup heavy cream
• 1/4 cup unsweetened almond milk
• 1/2 tsp Dijon mustard
• 1/4 tsp nutmeg
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped chives (optional)

Instructions:

1. Preheat oven to 375°F (190°C). Line a 9-inch pie plate with parchment. Sprinkle Parmesan evenly across the bottom and slightly up the sides to form a thin layer.
2. Bake the Parmesan for 8–10 minutes until melted and golden. Remove and let it firm up as it cools—it will crisp as it sets.
3. In a skillet, cook bacon over medium heat until crisp. Transfer to a paper towel–lined plate. Drain most fat, leaving 1 tbsp.
4. Sauté onion in the bacon fat for 6–8 minutes until soft and lightly caramelized.
5. Whisk eggs, cream, almond milk, Dijon, nutmeg, salt, and pepper. Stir in Gruyère, bacon, and onions.
6. Pour filling into the Parmesan crust. Bake for 25–30 minutes until set with a slight jiggle in the center.
7. Cool 10 minutes. Sprinkle with chives, slice, and serve.

Serve with peppery arugula and a lemony vinaigrette. For a smokier vibe, swap Gruyère for smoked Gouda. Pro tip: Use finely grated cheese for the crust so it melts into an even, crisp sheet.

2. Zucchini Ribbon Nest Quiche With Herby Feta

This quiche is bright, fresh, and seriously pretty. The zucchini ribbon crust bakes into a tender, layered nest that cradles a dill-and-feta custard. It’s lovely for a light lunch or a garden party moment.

Ingredients:

• 3 medium zucchinis, trimmed
• 1 tsp kosher salt (for zucchini)
• 1 tbsp olive oil
• 5 large eggs
• 1/2 cup heavy cream
• 1/4 cup full-fat Greek yogurt
• 1 cup crumbled feta
• 1/2 cup chopped baby spinach
• 2 tbsp chopped fresh dill (or 1 tsp dried)
• 1 tsp lemon zest
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Use a vegetable peeler to shave long ribbons of zucchini. Toss with salt and let sit 10 minutes to draw out moisture. Pat dry.
2. Brush a 9-inch pie dish with olive oil. Layer zucchini ribbons in overlapping circles to cover the bottom and sides, slightly pressing down. Bake 8–10 minutes to set.
3. In a bowl, whisk eggs, cream, yogurt, dill, lemon zest, and pepper. Fold in feta and spinach.
4. Pour filling into the zucchini crust. Bake 22–28 minutes until the center is just set.
5. Cool 10 minutes before slicing.

Top with extra dill and a squeeze of lemon. Want more heft? Add chopped smoked salmon or shredded chicken. If your zucchinis are very watery, give the ribbons a quick dry sauté to concentrate flavor.

3. Almond Flour Press-In Crust Quiche Florentine

Almond flour makes a buttery, press-in crust that’s sturdy and golden. Fill it with garlicky spinach, creamy mascarpone, and nutty Swiss. It’s pure comfort with a leafy twist.

Ingredients:

• 1 3/4 cups blanched almond flour
• 1/4 cup grated Parmesan
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 cup melted butter
• 1 large egg (for crust)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 6 cups fresh spinach, roughly chopped
• 1/2 tsp red pepper flakes (optional)
• 5 large eggs
• 3/4 cup heavy cream
• 1/4 cup mascarpone (or cream cheese)
• 1 cup shredded Swiss (or Emmental)
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 350°F (175°C). Mix almond flour, Parmesan, salt, and garlic powder. Stir in melted butter and 1 egg until a dough forms.
2. Press dough into a 9-inch tart pan or pie dish. Prick with a fork. Bake 10–12 minutes until lightly golden.
3. Heat olive oil in a skillet. Sauté garlic 30 seconds. Add spinach and red pepper flakes; cook until wilted. Squeeze out excess moisture.
4. Whisk eggs, cream, mascarpone, pepper. Stir in Swiss and spinach.
5. Pour into crust. Bake 25–30 minutes until the center sets and the top is lightly browned.
6. Cool 10–15 minutes to slice cleanly.

Serve warm with a side of tomatoes dressed in balsamic. Swap spinach for chard or kale if that’s what you’ve got. Pro tip: Par-bake the crust—this keeps it crisp even with juicy fillings.

4. Crispy Chicken Skin “Cracklin’” Crust Quiche With Roasted Mushrooms

Yes, you read that right—a chicken skin crust that bakes up ridiculously crispy and savory. It’s the ultimate keto indulgence and a perfect partner for deeply roasted mushrooms and thyme.

Ingredients:

• 8–10 large pieces of raw chicken skin (or skin from 4–5 thighs), trimmed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lb cremini mushrooms, sliced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• 5 large eggs
• 3/4 cup heavy cream
• 1/2 cup shredded provolone or Gruyère
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions:

1. Preheat oven to 400°F (205°C). Line a 9-inch pie dish with parchment. Arrange chicken skins to cover bottom and sides, slightly overlapping. Season with salt and pepper. Top with another piece of parchment and a second pie dish to weigh it down.
2. Bake 20–25 minutes until the skin is golden and rendered. Remove top dish and parchment; bake 5–8 minutes more to crisp. Cool slightly.
3. Toss mushrooms with olive oil and thyme. Spread on a sheet pan and roast 15 minutes until browned.
4. Whisk eggs, cream, garlic powder, smoked paprika. Stir in cheese and roasted mushrooms.
5. Pour into the chicken skin crust. Bake 20–25 minutes until set.
6. Rest 10 minutes before slicing.

Serve with a simple cucumber salad to cut the richness. Want a lighter touch? Mix roasted mushrooms with chopped asparagus or leeks. Pro tip: Trim excess fat from the skins to avoid pooling; you want crisp, not greasy.

5. Cheddar Cauliflower Hash Crust Quiche With Broccoli and Bacon

Think hash brown crust, but keto. The cauliflower-cheddar crust bakes up golden and holds its shape like a champ. Fill it with broccoli and bacon for a cozy, satisfying bake that reheats beautifully.

Ingredients:

• 3 cups riced cauliflower (fresh or thawed frozen), squeezed dry
• 1 cup shredded sharp cheddar
• 1 large egg (for crust)
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 slices bacon, chopped
• 1 1/2 cups small broccoli florets
• 1 tbsp olive oil
• 5 large eggs
• 3/4 cup heavy cream
• 1/2 cup shredded mozzarella
• 1/4 tsp onion powder

Instructions:

1. Preheat oven to 400°F (205°C). Combine cauliflower, cheddar, 1 egg, garlic powder, salt, and pepper. Press firmly into a greased 9-inch pie dish, working up the sides.
2. Bake crust 15–18 minutes until golden and set.
3. Meanwhile, cook bacon until crisp; remove. Sauté broccoli in olive oil for 3–4 minutes until bright and just tender.
4. Whisk remaining eggs with cream and onion powder. Stir in mozzarella, bacon, and broccoli.
5. Pour filling into crust. Bake 20–25 minutes until puffed and set.
6. Cool 10 minutes before serving.

Top with a dollop of sour cream and chives for loaded-bakehouse vibes. Swap broccoli for Brussels sprouts or green beans. Trust me: squeezing the cauliflower bone-dry is the difference between crisp and soggy.

6. Everything Bagel Seed Crust Quiche With Smoked Salmon

All the brunch energy, none of the bagel carbs. This seed crust—sesame, poppy, flax, and sunflower—bakes into a nutty, toasty base that pairs perfectly with smoked salmon and capers. It’s like your favorite deli order went keto-chic.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 2 tbsp sesame seeds
• 1 tbsp poppy seeds
• 2 tbsp sunflower seed meal (or blitz whole seeds)
• 1/2 tsp kosher salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup melted butter
• 1 large egg (for crust)
• 5 large eggs
• 3/4 cup heavy cream
• 3 oz cream cheese, softened and cubed
• 4 oz smoked salmon, chopped
• 2 tbsp capers, drained
• 2 tbsp chopped red onion
• 2 tbsp chopped fresh dill
• Black pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Mix almond flour, flaxseed, sesame, poppy, sunflower meal, salt, garlic, and onion powder. Stir in melted butter and 1 egg to form a crumbly dough.
2. Press into a 9-inch tart pan. Bake 10–12 minutes until lightly toasted.
3. Whisk eggs and cream until smooth. Scatter cream cheese cubes over the crust. Add salmon, capers, red onion, and dill.
4. Pour custard over and gently wiggle to settle.
5. Bake 22–28 minutes until just set. Cool 10 minutes.

Top with more dill and a few cucumber slices. Want it dairy-free? Use coconut cream and omit cream cheese; add extra salmon for richness. A squeeze of lemon at the table wakes everything up.

7. Portobello Cap “Mini Quiches” With Goat Cheese and Sun-Dried Tomatoes

Big portobello caps become individual crusts, and honestly, they’re adorable. Juicy, meaty mushrooms cradle tangy goat cheese and sweet sun-dried tomatoes for a fast, fancy bite-sized brunch—or a light dinner with salad.

Ingredients:

• 6 large portobello mushroom caps, stems and gills removed
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 5 large eggs
• 1/2 cup heavy cream
• 3 oz goat cheese, crumbled
• 1/4 cup sun-dried tomatoes in oil, chopped and patted dry
• 2 tbsp chopped basil
• 1/4 tsp garlic powder

Instructions:

1. Preheat oven to 400°F (205°C). Brush portobello caps with olive oil; season with salt and pepper. Place on a parchment-lined sheet pan, cap side down.
2. Roast 8–10 minutes to release moisture. Blot any pooled liquid.
3. Whisk eggs, cream, and garlic powder. Stir in goat cheese, sun-dried tomatoes, and basil.
4. Divide filling among the mushroom caps. Bake 12–15 minutes until set.
5. Cool 5 minutes; garnish with extra basil.

These reheat well and pack nicely for lunches. Add chopped cooked sausage or spinach for extra protein and greens. Pro tip: Don’t skip the pre-roast—mushrooms hold a lot of water, and this step keeps things tidy.

8. Shredded Halloumi Crust Quiche With Roasted Peppers and Olives

Halloumi is the hero cheese of keto crusts. Grated and pressed, it forms a chewy-crisp, salty crust that won’t sog out. Fill it with Mediterranean vibes—roasted peppers, olives, oregano, and a hit of lemon.

Ingredients:

• 10 oz halloumi, coarsely grated
• 1 large egg (for crust)
• 1/4 tsp black pepper
• 1 red bell pepper, roasted and sliced (jarred is fine)
• 1/4 cup pitted Kalamata olives, sliced
• 2 tbsp chopped parsley
• 1 tsp dried oregano
• 5 large eggs
• 2/3 cup heavy cream
• 2 oz crumbled feta
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 375°F (190°C). Mix grated halloumi with 1 egg and black pepper. Press into a greased 9-inch pie dish, compacting well.
2. Bake 12–15 minutes until the edges are browned and the crust is set.
3. Whisk eggs, cream, oregano, and lemon zest. Stir in feta, peppers, olives, and parsley.
4. Pour into crust. Bake 20–25 minutes until puffed and set in the center.
5. Cool 10 minutes; finish with extra parsley.

Serve with a dollop of tzatziki or a lemony yogurt sauce. Add cooked ground lamb for a Greek-inspired main. If you can’t find halloumi, low-moisture mozzarella works in a pinch—just drain it well.

9. Prosciutto Lattice Crust Quiche With Asparagus and Brie

Beautiful and bold, this prosciutto lattice crust bakes up lacy, crisp, and intensely savory. Inside: tender asparagus spears and pockets of melty Brie. It looks like you fussed for hours—but it’s weeknight easy.

Ingredients:

• 10–12 thin slices prosciutto
• 8–10 thin asparagus spears, trimmed
• 1 tsp olive oil
• 5 large eggs
• 3/4 cup heavy cream
• 5 oz Brie, rind on, cut into small cubes
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp chopped tarragon or chives

Instructions:

1. Preheat oven to 375°F (190°C). Line a 9-inch pie dish with parchment. Create a prosciutto lattice: lay strips in one direction, then weave perpendicular strips over and under. Press gently into the dish and up the sides.
2. Bake 8–10 minutes until the prosciutto begins to crisp. Blot excess fat with paper towels.
3. Toss asparagus with olive oil; microwave or steam for 1–2 minutes until just tender-crisp.
4. Whisk eggs, cream, Dijon, salt, pepper, and tarragon. Scatter asparagus and Brie over the crust. Pour the custard on top.
5. Bake 20–25 minutes until set with a slight wobble. Cool 10 minutes before slicing.

Finish with lemon zest or a drizzle of chili oil if you like heat. Swap Brie for Camembert or fontina. For extra veg, add sautéed leeks—so good with asparagus.

Tips For Quiche Success (And No Soggy Bottoms)

• Dry your veg: Squeeze spinach, blot mushrooms, and pre-roast watery ingredients.
• Par-bake crusts: Whether cheese, almond flour, or meat-based, a quick pre-bake keeps things crisp.
• Custard ratio: Aim for roughly 1/4 cup cream per egg for that silky, sliceable texture.
• Rest before slicing: 10 minutes makes all the difference for clean wedges.
• Storage: Chill leftovers up to 4 days; reheat at 300°F (150°C) until warmed through.

That’s your keto quiche playbook—nine ways to skip the flour and keep the flavor. Pick the crust that calls your name, raid your fridge for fillings, and bake yourself happy. Breakfast, lunch, or dinner, there’s a slice here with your name on it. Seriously, which one are you trying first?