Low-Carb Mini Quiches with Almond Flour Crust
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.
The Filling
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.
The elegance of an hearty egg quiche, the portability of a miniature size, and a low carbohydrate count to make them keto-friendly and gluten-free! 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.
Low-Carb Mini Quiches with Almond Flour Crust
Ingredients
For the crusts:
For the filling:
Instructions
To make the crusts:
For the filling:
To freeze:
To reheat:
Notes
Recommended Products
Nutrition Information:
Yield: 12
Serving Size: 1 mini quiche
Amount Per Serving:
Calories: 214Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 123mgSodium: 266mgCarbohydrates: 5gNet Carbohydrates: 2gFiber: 3gSugar: 1gProtein: 10g
Teresa
Tuesday 11th of January 2022
Hi Candi. Maybe I’m just missing something, but I just found this, am pretty sure I’ll love it, printed it, but now I am confused: It says Yield: 12. Serving size :12 Usually a Serving is ( obviously) what one person can eat in respect to the nutritional values ( per serving size/amount) as then listed. So, is it ( I’d assume) Calories:214, Total Fat: 18g and so on, for 1 serving? Is ONE serving 1? Or 2? Mini quiches? Thanks and hello from Connecticut
Kerry
Tuesday 30th of November 2021
Will soya milk work as an alternative to cashew milk?
Candi
Wednesday 1st of December 2021
Yes, absolutely. Or you can leave out the cream/milk alternative altogether if you prefer.
Just jer
Friday 14th of May 2021
I used Turkey bacon and cooked broccoli, kinda wet when cooked, so no cream. I like a little ranch dressing powder. They were quite satisfying.
Mandie Simondi
Thursday 25th of March 2021
I loved them! Just made a batch with some different ingredients.
Christine Parks
Saturday 26th of December 2020
I made these on Christmas and everyone who tried them loved them. I made some with sausage and bacon and the other with bacon. Used silicone muffin holders and paper ones sprayed with coconut oil. Ended up with 13. Filled them to the top all was great!
Candi
Thursday 31st of December 2020
Awesome!! I'm so glad you guys liked them! :)