Delicious Keto Quiche Recipe [Low Carb, Almond Crust] (2024)

FAQs

What can you use instead of pie crust for quiche? ›

Tips and tricks for a tasty tortilla quiche

Rather than fussing with a fragile unbaked pie crust, using tortillas for the bottom of your quiche is fast and foolproof. Depending on your preference, you can opt for flour or corn tortillas.

As you can see, almond flour is far higher in fat than coconut flour, making it superior for those following a Ketogenic Diet, or a Low Carb High Fat (LCHF) diet.

And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.

Keto crust still has all the taste of normal crust, just with a macronutrient twist! Because of its low carbs, you can indulge without going over your macronutrient counts.

For most people, keto means eating under 50 grams of carbs a day. That's because you have to stop feeding your body carbs to coax it into ketosis – a fat-burning metabolic state where you use fat for your main energy source.

If you don't eat any other carbs for the day, you could eat 3⅓ cups raspberries and stay on your keto diet. For the sake of variety, stay with a half cup (62g) serving of raspberries with your keto meal.

Coconut Flour is an excellent choice on a keto diet. It is low in carbs; 100g of coconut flour contains only 7.5 g net carbs.

Which flour has lowest carbs? ›

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

The best ratio is 3:1 almond flour to coconut flour. This low carb flour substitution closely mirrors all-purpose flour without the need for additional eggs. Keep the liquid ingredients at the same ratio suggested for coconut flour, as it will still need the extra moisture.

Using too many eggs in the custard.

The best quiche consists of a custard that's the perfect ratio between eggs and milk. Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting.

Baking: Be sure to preheat your oven and bake the quiche at the right temperature. A moderate oven temperature allows the custard to set gently, promoting a fluffy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set and achieve a fluffy, creamy texture.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

If it is something like an apple tart, just use a flat baking sheet and free-form the crust — a free-form tart is also called a galette. Put your pie plate upside down on a baking sheet. Loosen the springform pan and slide the bottom halfway up the sides to make a tart-appropriate depth.

The tweak is the crust. I normally use my traditional pie crust with this filling (sometimes with brown butter) but I HAD to try it with puff pastry. Turns out, it's amazing. The high butter content in puff pastry makes this crust melt in your mouth.