This keto quiche recipe is a flavorful alternative to your classic quiche. It’s crustless, freezer-friendly, gluten-free, and keto. Perfect for any time of the day.
Versatile meals are important to have. This means finding a meal that you can eat for breakfast, lunch, or dinner.
This Keto Quiche with Zucchini and Pepperoni is just for that.
This meal makes a great low carb, savory breakfast option. It‘s gluten-free and full of protein.
Additionally, you can have it as a side dish to your favorite salad.
Feeling like breakfast for dinner? Have this quiche when you don‘t feel like making dinner (eat the leftovers!) or are just craving something different.
It‘s a good meal to have after a busy day. Super flavorful and filling!
This keto quiche doesn‘t have a traditional flour-based crust. Instead, the base is extra flavorsome and good for you.
Here we‘re using zucchini, pepperoni, and cheese to create the base we want. It‘s not crusty but way more nutritious!
Zucchini has a lot of health benefits. It‘s full of antioxidants and fiber.
On the other hand, pepperoni will give this quiche a unique, smoky flavor. A pepperoni is a great option when following a keto diet.
It contains protein, negligible carbs, and healthy fats. And who doesn‘t love cheese? Cheese is completely fine in moderation!
It‘s a great addition to this recipe and a necessity for a classic quiche.
How Many Carbs Are in This Keto Quiche Recipe?
There are only 2.8 grams of carbs per serving in this recipe. The low carb content makes it a perfect meal while following a keto diet.
It will be easy to stay within your carb allowance with this low carb dish.
How to Make Keto Quiche with Zucchini and Pepperoni
Get your ingredients and let‘s start!
Ingredients You‘ll Need:
- large eggs
- heavy cream
- garlic powder
- Italian seasoning
- salt & black pepper
Pre-heat the oven to 375F (190C).
Grate the zucchini by using a cheese or vegetable grater. Make sure to keep the skin on.
The skin has most of the nutrients and is extremely high in fiber. That fiber is going to help you stay full longer.
Next, you are going to want to get all of the moisture out of the zucchini.
There are a few ways you can do it. You can squeeze out the water with your hands, towel, or cheesecloth.
This is a crucial step. The bottom of the quiche will get soggy if you don‘t get rid of all of the extra moisture.
Now mix the zucchini, cheese, and pepperoni in a bowl.
Next, grease your baking dish with oil. Use either a glass or ceramic baking dish.
Olive oil or avocado oil are great oils to keep in the kitchen. Feel free to use an oil spray as well.
Take the zucchini mixture and spread it evenly on the bottom of the pan. Press it down so that it‘s nice and compact.
Crack the eggs into a separate bowl and whisk them well.
Add the heavy cream, Italian seasoning, garlic powder, salt, and pepper. Whisk again to combine everything.
Pour the egg mixture over the zucchini, pepperoni, and cheese in the baking dish. Make sure that the eggs evenly cover the zucchini mixture.
Put the baking dish in the oven and bake for 40 minutes. Make sure that the eggs are completely set, and the top is slightly browned.
How to Store the Keto Quiche
This quiche makes great leftovers! You can store the quiche in a few different ways.
Always store leftovers in an air-tight container. Use glass containers to keep the quiche fresh for longer. These are the ones I use.
The quiche will stay fresh for 3-4 days in the refrigerator.
Can You Freeze Homemade Quiche?
You can also freeze the leftovers. In fact, the quiche will last for 3-4 months in the freezer.
Using the same air-tight containers will be fine. They shouldn‘t let any moisture in.
Tip: Make twice the amount when preparing this recipe. Have one dish now and freeze the other one for an easy weeknight meal.
For storing, a baking dish like this one would work great. You can bake in the dish and then simply put a lid on it.
Afterward, just remove it from the freezer the night before and thaw it in the refrigerator.
The quiche is best served warm, but not piping hot. Also, you can heat it up in a microwave or a countertop toaster oven.
Feel free to also eat it at room temperature or cold.
This recipe is a great option for brunch. You can even make it the night ahead and heat it again before serving.
Other Breakfast Recipes You Might Like:
If you like this quiche, here are a few other egg-based recipes you might enjoy:
Watch Full Instructions
- 1 cup pepperoni (diced)
- 1 cup zucchini (grated)
- 1 cup cheddar (cheese shredded)
- 8 large eggs
- ½ cup heavy cream
- ½ tsp garlic powder
- 1.5 tsp Italian seasoning
- pinch of salt & black pepper
- Preheat the oven to 375F (190C). Grease your baking plate of choice, ceramic or glass pan.
- Grate zucchini and squeeze it to remove all the water. We want it to be as dry as possible.
- Combine pepperoni, zucchini, and cheddar. Add the mixture into the pan.
- In a separate bowl, whisk the eggs. Then, add in the heavy cream, garlic powder, Italian seasoning, and salt with pepper.
- Pour it over the pepperoni and zucchini mixture.
- Bake in the oven for 40 minutes until it's fully cooked.
Nutrition Information:Yield: 6 Serving Size: 1 square piece
Amount Per Serving: Calories: 360Total Fat: 30gSaturated Fat: 14gTrans Fat: 0.8gUnsaturated Fat: 13.9gCholesterol: 311mgSodium: 601mgCarbohydrates: 2.8gNet Carbohydrates: 2.5gFiber: 0.3gSugar: 1.4gProtein: 18g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.