These Easy Make-ahead Low-Carb Mini Quiches with Almond Flour Crust are the perfect option for easy keto breakfasts or meal planning! They freeze beautifully, so you can make a large batch and keep them on hand for easy breakfasts on busy mornings. Gluten-free, with a dairy-free option.
Easy Make-Ahead Low-Carb Mini Quiches with Almond Flour Crust
Sometimes finding a good, easy, portable breakfast option when eating low-carb or keto can be tough. I love my recipe for Easy Make-Ahead Egg Muffins, but they aren’t something you can carry in your hand. So I figured maybe I could make something with a crust that would be easier to hold on the go. And so I bring you, Easy Make-Ahead Low-Carb Mini Quiches with Almond Flour Crust.
It’s a long name. But an easy concept.
Ya’ll most likely already know what a quiche is. These are just mini. Individual portion sizes. Made in a muffin tin.
Made to be gluten-free and low(er) carb. (I wanted to sneak some veggies in for the kids, so they are slightly higher in carbs than my normal keto breakfasts.)
The elegance of a quiche, the portability of a muffin. Healthy veggies added in.
They’re delicious. They’re fun. So just go and make them. You won’t regret it!
Oh, and I did I mention? You don’t have to be eating low carb or keto or gluten free to enjoy these! They are a great healthy breakfast option any day of the week!
Almond Flour Crust
Using almond flour for the crust on these mini quiches helps them qualify to be low-carb and gluten-free. It’s a very basic dough, with a little seasoning thrown in there to up the savory factor.
Because it is pretty dense, I find it best to just mix in a bowl with a spoon, rather than use a mixer, but either will work.
What I absolutely recommend though, to make these mini quiches qualify as “easy” is to get yourselves what is usually referred to as a tart or pastry tamper.
This is the exact one I have, and I LOVE it! (This is an affiliate link to Amazon, but I seriously haven’t found them anywhere else locally.)
Having made half a dozen batches of these the “old-fashioned” way, by smooshing the dough up the sides of the muffin tins by hand, I can tell you, this little tool will make this a CINCH! Seriously, I wouldn’t recommend attempting these without one. I mean, sure, it’s possible. But it is SO tedious. So just trust me and get one of these. It’s worth the $11. You can thank me later.
Also, make SURE you spray your muffin tin liberally with a non-stick cooking spray of your choice. These have a tendency to stick, even with the spray.
And wrap your tamper in plastic wrap and spray with a little bit of cooking spray. It helps the tamper not stick to the dough.
Scooping & Tampting
I use one of my scoops to dish the dough so I get the same amount in each muffin cup. You don’t have to use one, although it does make it easier. You can use a regular tablespoon measure – you should be able to get 2 tablespoons of crust dough in each muffin cup.
It will be a fairly thin crust. But I’ve done that on purpose, as almond flour can be very crumbly and dry. I’ve made them thicker in the past, but it almost overwhelms the filling. So I think these are good medium. If you find that you like a thicker crust, go with 3 cups of almond flour and 3 eggs.
In this version I used sausage, tomatoes, and chopped spinach. I personally like them, and so does my husband, but the kids – not so much. But they’re weird anyway, so…
You can lower the carbohydrate count a little by leaving out the tomatoes. But it isn’t a terribly big difference.
Or toss in your own add-ins. I sometimes make these with just sausage and cheese added in, and they are fabulous!
Dairy-free option: Replace the heavy whipping cream with unsweetened coconut or cashew milk.
Freezing and Reheating
To freeze these low-carb mini quiches, I just let them cool a bit on the counter and then put them into gallon freezer bags. I don’t have any trouble with them sticking together, so I don’t bother to flash-freeze them first.
I’m lazy and generally just reheat them in the microwave for an easy keto breakfast. Doing so will take away a tiny bit of the “crunch” in your crust, but I don’t mind. In some ways I like it just a little softer.
I usually nuke two of them for 30-60 seconds. I always reheat from thawed. But theoretically you could reheat from frozen. It’ll just take longer (probably around 2-3 minutes).
You can pull out a big bag of quiches, and leave them to thaw in the fridge, then just pull a few out over the next few days. They keep well for up to a week in the fridge.
To make these dairy-free, you can substitute unsweetened coconut or cashew milk for the heavy whipping cream. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Nutrition information provided as an estimate only.
For the crusts:
For the filling:
To make the crusts:
For the filling:
Serving Size: 12 Servings
Amount Per Serving: Calories: 214Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 123mgSodium: 266mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 10g
To make these dairy-free, you can substitute unsweetened coconut or cashew milk for the heavy whipping cream.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition information provided as an estimate only.