Keto Mini Quiche Recipe
These Keto Mini Quiches are the perfect grab-and-go breakfast, easy lunch, or meal prep recipe. Made with a buttery low carb crust and creamy egg filling, they’re easy to customize with your favorite meats, cheeses, and vegetables.
I love keeping a batch in the refrigerator or freezer for busy mornings. They reheat in seconds, making them perfect for breakfast on the run, school lunches, or afternoon snacks. The best part is that each person can choose their favorite fillings, so there’s something for everyone.
Be sure to try my Keto Quiche and Broccoli Quiche for two more delicious breakfast recipes.
Why You’ll Love This Recipe
- Perfect for meal prep
- Freezer friendly
- Great grab-and-go breakfast
- Easy to customize
- Low carb and gluten-free
- Kid-friendly
- Great for breakfast, lunch, or snacks
Before You Get Started
- Let the cream cheese soften before mixing.
- Finely chop vegetables so they cook quickly.
- Spray the muffin pan well or use silicone liners.
- Don’t overfill the crusts with the egg mixture.
Crust Ingredients
- Mozzarella cheese & cream cheese – Needed in the keto crust.
- Egg – Binder in the crust.
- Almond flour – Almond flour is a great sub for wheat flour in keto recipes.
- Coconut flour – Coconut flour works well with almond flour because it is a bit dry and almond flour can be a bit oily.
- Baking powder – Needed for the right texture in the dough.
- Salt – Just a pinch enhances the other flavors.
Filling Ingredients
- Eggs – Can’t have quiche without eggs!
- Cream cheese – Makes the filling creamy.
- Dried minced onion – You can use finely chopped fresh onion if you prefer.
- Garlic powder – Seasons the eggs.
- Cheese – Cheddar, Swiss, mozzarella, goat cheese, or Asiago all work well.
- Cooked meat or vegetables – Mix and match your favorites.
See the recipe card for quantities.
How to Make Keto Mini Quiche
Step One: Prepare the keto dough and press it into greased muffin cups. It is a bit sticky, so it helps to use wet fingers when pressing it up the sides of the tin.
Step Two: Blend the filling ingredients until smooth. This is easy in a food processor.
Step Three: Add your favorite meats, vegetables, and cheeses to each crust.
Step Four: Pour the egg mixture over the fillings. The cups should be 3/4 full.
Step Five: Bake until the filling is set and lightly golden. Cool slightly before removing from the muffin pan.
Top Tip💡
Don’t bother washing the food processor between making the crust and the filling. Any small bits of dough left behind won’t affect the finished quiche.
Favorite Filling Ideas
- Cheddar & Broccoli
- Spinach & Goat Cheese
- Caramelized Onion & Asiago
- Ham & Cheddar
- Bacon & Swiss
- Sausage & Mozzarella
- Garden Vegetable (zucchini, peppers, onions, tomatoes)
- Mushroom & Swiss
- Spinach & Feta
Storage
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds or warm in a 325°F oven.
Common Questions
Can I freeze mini quiches?
Yes! These freeze beautifully. Let them cool completely before freezing in an airtight container.
Can I make them ahead?
Absolutely. They’re one of my favorite meal prep breakfasts because they reheat so well.
Do I have to use the crust?
No. If you’d like an even lower-carb version, pour the filling directly into a greased muffin pan to make crustless mini quiches.
Can I use different fillings?
Definitely, this recipe works with almost any cooked vegetables, breakfast meats, or cheeses you enjoy.
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Keto Mini Quiche Recipe
Ingredients
Crust Ingredients
- 8 oz mozzarella shredded or cubed
- 2 oz cream cheese
- 1 egg
- 2/3 cup almond flour
- 4 tsp coconut flour
- 1 tsp baking powder
- 1/2 tsp salt
Filling Ingredients
- 3 eggs
- 3 oz cream cheese
- 1 tsp dried minced onion
- 1/2 tsp garlic powder
- 2 oz shredded or crumbled cheese
- 2 oz chopped meat or vegetables
Instructions
Crust
- Put the mozzarella and cream cheese in a microwave-safe bowl. Microwave for one minute. Stir. Microwave for 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point).
- Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color.
- Grease a 24-hole mini muffin tin. Divide the dough between the holes of the tin. Using wet fingers, press it down into the bottom and up the sides of each hole. If your fingers aren’t wet, it will stick to your fingers. I keep a small bowl of water next to me while I work. I dip my hands, press two out, dip again, and repeat.
Filling
- Combine the eggs, cream cheese, onion, garlic, and salt in a blender or food processor. Blend until smooth.
Assembly
- Preheat the oven to 350.
- Add a little cheese and meat or vegetable to each dough cup. Fill with the egg mixture. Bake for 20 minutes or until golden and puffed.
Notes
Nutrition
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Originally Published February 7, 2017. Revised and Republished July 14, 2026.
You said these can be made into cheesecakes, so how much sweetener and vanilla would you use. I have Truvia sweetener.
I would try 2 tablespoons and taste the batter. I decided to make a mini cheesecake recipe but not base it off of this. You can see that here: https://joyfilledeats.com/keto-cheesecake-cupcakes/
Can these be made with Trader Joe’s new Vegan Shredded Mozzarella Cheese? Thanks!
I don’t think that would work in the dough. You could sub my pie crust instead of using the mozzarella dough. https://joyfilledeats.com/pie-crust/
Hi, Can this recipe be made without a crust? Or how can the crust be made with just coconut flour, due to nut allergy?
Thank you!
You can make it without a crust or sub in a nut free fathead pizza dough.
this was amazing, thank you!
This is such a smart recipe for a keto breakfast. It’s one of my favorites!!
The color of egg shells is dependent on the breed that lays them. The color of the yolks is only an indication of the amount of pigment in the birds diet. It is zero indication of the nutrient content of the egg or the “happiness” of the chicken. It should also be noted that what makes you and I happy is not necessarily the same thing as a bird. Being outside introduces a different (but equally less than optimal) set of stressors to the birds versus being inside in a barn. (It should be noted that my husband has a phd in poultry nutrition and currently works with all major and most minor layer and broiler operations in the SE US. His previous job was similar except it covered all the US and Canada.)
Thanks for the info Rachel. Regardless, I do enjoy the eggs from the Happy Egg Company, so I thought I would share. I find their eggs to be very tasty compared to other brands and they are a nice consistent size which is important in my baking. I have every consumer confidence in the brand after having researched them. Thanks for listening.
This looks wonderful! I am very very new to THM. Just starting to stock up on the ingredients I will need to do it right. Guess almond and coconut flour are the next on my grocery list 🙂
Sinea ♥
Did I miss the printable version of this recipe? I really want to make it but don’t want to have my laptop in the kitchen because I can be messy!
I just fixed it so there is a printable version. Let me know what you think if you try them 🙂
This may be a silly question, but do you think this could work as a single flavor “family size” meal? I was thinking of putting it in an 8″ or 9″ pie pan. Any thoughts about if it would work? It does look amazing!
I think so. LMK if you try it 🙂