Savory Crustless Breakfast Keto Quiche

keto quiche

4.7 from 3 reviews

Step up your daily egg routine and take breakfast to a tasty new level with this crust-free keto quiche.



  • 6 large whole eggs
  • 1/2 cup heavy cream
  • 1/2 cup unsweetened milk of choice
  • 3 tablespoons coconut flour
  • 1/4 cup parmesan cheese
  • 3/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 small onion (sliced thin)
  • 8 oz mushrooms (sliced thin)
  • 1 cup asparagus (chopped into small pieces)
  • 1/4 cup sundried tomatoes (sliced thin)
  • 1/2 cup goat cheese
  • 1 cup mozzarella cheese


  1. Preheat oven to 350°F and grease a pie dish with butter.
  2. Combine eggs, heavy cream, coconut milk, salt, pepper, parmesan cheese, and coconut flour in a large bowl. Mix well until smooth. Set aside.
  3. Heat a large skillet under medium heat. Add olive oil, onions, mushrooms, sun dried tomatoes and asparagus. Cook for 3-4 minutes until slightly tender. Remove from heat and let cool.
  4. Stir vegetables and goat cheese into egg mixture. Pour contents into prepared baking dish. Top with mozzarella cheese.
  5. Bake for 40-45 minutes until the top is golden brown.