This Keto Quiche with a Cauliflower Crust is a delicious Keto dish that is low carb and gluten-free as well! Filled with zucchini and mozzarella, it is flavorful and easy to make ahead for on-the-go breakfasts or lunches.

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Keto is the thing, you guys! Full disclosure – I don’t really get this whole Keto diet. Eating a ton of fat and little to no vegetables or fruits does not seem like a healthy and wise diet plan to me… but a lot of people are loving it and seeing huge weight loss results!

The one thing I do get and like about being Keto is that it is very low carb.

I feel really good when I’m not eating grains, so I try to avoid them when possible. I wanted to make a quiche last week, but I didn’t want to do traditional pie crust, so I decided to make a cauliflower crust.

I’ve done a sweet potato crust for quiche, which is really really good and I need to share that recipe with you guys, but I already had a cauliflower, so that’s what I used. And I got this Keto Quiche that is super delicious, very low carb, and totally gluten-free.

I have another quiche recipe, also a Zucchini Quiche because that’s what my mom use to make and apparently I’m stuck on it, but that one has a traditional crust and some mushrooms.

You don’t have to use zucchini in this Keto Quiche, though. You could use the traditional broccoli or even yellow squash. Add bacon if you are into it, and if you are following the Keto diet, then you are definitely into bacon!

Always use organic ingredients when possible, and good, whole milk mozzarella will make a big difference in the taste and health benefits of what you’re eating.

While this quiche was accidentally Keto, it is purposely low carb, gluten-free and totally delicious!

How To Make Cauliflower Rice

There are two effective ways that I make cauliflower rice.

1 . Food Processor

The easiest way to make cauliflower rice is in the food processor. You want to cut your head of cauliflower up into small florets and fill your food processor bowl only half way. If you put too much in at one time, you will just end up with mush on the bottom and whole florets on the top.

Put on the lid and pulse repeatedly until the cauliflower is chopped into tiny bits. I like to pulse instead of just turning the food processor on because every time you press the pulse button, it kind of makes all the food jump and mixes it up a bit, instead of just turning it on and letting everything on the bottom get chopped over and over. You will probably need to stop half-way through to scrape down the sides of the bowl and push some whole bits on the top to the bottom to make sure they get chopped too.

2. Cheese Grater

If I don’t have a food processor available, the next best way to make cauliflower rice is with a box cheese grater.

This way takes a little more time and a lot more muscle, and you need to be careful you don’t grate your knuckles, but it works pretty well too. Just use the large cheese grating side of your box grater and get to work on your whole head of cauliflower.

I love zucchini and cauliflower and use them in most things, even if they are just shredded up and hidden. What is your go to vegetable? Tell me in the comments!

Keto Quiche with a Cauliflower Crust

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Vanessa at The Cheerful Kitchen

Yields Serves 6-8

This Keto Quiche with a Cauliflower Crust is a delicious Keto dish that is low carb and gluten-free as well! Filled with zucchini and mozzarella, it is flavorful and easy to make ahead for on-the-go breakfasts or lunches.

15 minPrep Time

1 hrCook Time

1 hr, 15 Total Time

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5 based on 2 review(s)

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Ingredients

For Quiche
• 3-4 small to medium zucchinis
• 1/2 medium brown onion
• 6 eggs
• 1/2 cup grated Parmesan
• 3 cups shredded mozzarella
• 1/2 tsp salt
• 1/4 to pepper
• Butter or coconut oil for sauteeing
For Crust
• 1 medium head cauliflower
• 2 eggs
• 1/2 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp granulated garlic

Instructions

1. Preheat oven to 375 degrees.
2. Rice cauliflower (see my notes below or in the post on how to do this!) and then combine all crust ingredients.
3. Press the mixed crust ingredients into a greased 9x13 glass baking pan. Use your hands to press the crust firmly to the bottom and about 1/4 way up the sides of the pan. Bake for 20 mins.
4. Remove the crust and let it cool a bit while preparing the filling.
5. Lower the heat on the oven to 350 degrees.
6. Mince the onion and saute in a pan with some butter or coconut oil over medium heat until they begin to soften. Then turn the heat to high and add thinly sliced zucchini to cook for 3-4 mins. Stir around every 30 seconds or so. The zucchini should begin to soften slightly and even get a little brown on the edges, but do not cook through.
7. Turn the heat off and let the veggies cool while you prepare the custard.
8. Combine the eggs, parmesan, mozzarella, salt and pepper in a large mixing bowl and mix well. When the veggies are cool enough to not cook the eggs on contact, add the veggies and stir to combine.
9. Pour the filling into the baked cauliflower crust and put the pan back in the oven for 30-40 minutes. When the top is browning and the middle is set (does not look watery or giggle), it's done. Let sit for 5 minutes before slicing and serving.

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https://thecheerfulkitchen.com/keto-quiche-cauliflower-crust/

Other low carb recipes you should try:

Baked Salmon with Peaches & Asparagus

Mushroom Chicken with Sugar Snap Peas

Paleo Orange Chicken & Beets with Thyme

PIN THIS KETO QUICHE FOR LATER!