Easter is up there as being one of my favorite times of year, and a Keto Easter is no different! (especially with my Keto Easter Quiche!)

Truthfully, when I began the keto life, I dreaded holidays. I felt like I was missing out on all of my favorite foods, and this affected my mood and willingness to show up. 

I know I’m not alone in this, feeling deprived of foods we love is a huge reason people give up on their health goals.

Luckily, over the years and with the growth of my keto community, I have learned that I can love being keto. Most days, I even feel like those who are not living the keto life are the ones who are deprived. 

With all of this being said, preparing a great keto-friendly brunch is the perfect way to enjoy Easter with family and friends. So, let me leave you with this delicious and nutritious recipe for … keto-friendly quiche.

Because really, who doesn’t love quiche?

Take note, you can make this quiche with the crust, but it also does quite well crustless!

Ingredients:

For the crust:

• 1 ½ Cups blanched almond flour
• ⅓ Cup coconut flour
• 1 Large egg, whisked
• 1 Stick butter, melted
• ½ teaspoon salt

For the filling:

• 6 Slices bacon, chopped
• 1 Medium onion, chopped
• 8 Ounces spinach (fresh or frozen is fine)
• ½ cup heavy cream
• 4 Large eggs
• 1 Cup shredded Cheddar cheese (or sharp cheese of your choice)
• ⅓ Teaspoon salt
• ⅙ Teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F
2. In a large bowl mix together almond almond and coconut flour with salt. Add the whisked egg and melted butter.
3. Knead the dough into a ball and let sit for 5 minutes.
4. Press the dough into a 9-inch pie dish using your hands. 
5. Par-bake the crust by lining the dough with parchment paper and filling the plate with dry beans or pie weights.
6. Bake for about 10-15 minutes or until lightly golden.
7. While the crust is baking, prepare the filling.
8. In a skillet cook the bacon over medium-high heat, turning occasionally, until evenly browned, about 4-5 minutes.  Drain it on a paper towel-lined plate.
9. Saute chopped onions for 2-3 minutes in the same skillet using remaining fat from the bacon.
10. Add spinach – make sure it’s strained of excess liquid if using frozen – and sauté until it wilts and the juices have evaporated, if it is really wetm drain the excess liquid.
11. Transfer the spinach-onion mixture to the mixing bowl and let it cool down for 10 minutes.
12. After 10 minutes mix in previously browned bacon, heavy cream, salt, pepper, cheddar cheese and eggs.
13. Stir to combine.
14. Pour the egg mixture into the pie crust.
15. Bake quiche for 40-45 minutes at 375°F, until the top is golden brown and the center is set.
16. Remove it from the oven and let it rest for 5 minutes or so.
17. Slice into 8 slices

Per slice: Calories: 465 Fat: 42G Net Carbs: 7G Fiber: 4G Protein: 15G

Making crust is a skill, I have learned this the hard way. But if you are willing and able, the crust is delicious. If you choose to leave the crust out, use an 8-inch pan instead of the standard 9 which is recommended for using with the crust. 

I hope y’all found this helpful.

For those who try this recipe, I would love to have your feedback in the comments of this blog!

Otherwise, have a happy and peaceful Easter, and enjoy your Keto Easter quiche!

Amy XO

p.s. Make sure you’ve downloaded my Keto Guide to help YOU get started (or restart) on your Keto Journey

Here is another recipe you might enjoy that I shared a couple weeks ago!