Bacon & Mushroom Quiche (Keto | Gluten Free | Low Carb)

Bacon & Mushroom Quiche (Keto | Gluten Free | Low Carb)

This keto bacon and mushroom quiche is easy to make, low in carbs and incredibly delicious! It has a flakey crust filled and baked with eggs, milk, bacon, mushrooms and cheese. It is the perfect dish for breakfast, brunch, lunch or dinner!

Quiche Facts

  • Quiche is a pastry crust filled with eggs, milk or cream, vegetables and meat.
  • It can be served hot, warm or cold.
  • It’s easy to prepare.
  • It’s the perfect breakfast, brunch, lunch, dinner or leftovers!
  • This quiche can be made ahead of time! Follow the directions and allow it to cool completely. If you are planning on eating it within 24 hours then wrap it in plastic wrap and refrigerate. However, if you are planning on freezing it, then wrap it really well with foil and freeze it for up to 6 weeks. To reheat, make sure to thaw it overnight in the refrigerator (if frozen), and bake it for 20 minutes at 350ºF, until heated through.

It’s All About The Crust…

I am, and always will be, a pastry lover. Whereas two years ago, I devoured a traditional pastry (made with flour), I now, devour a gluten-free, low carb, keto pastry…which in my opinion, is WAY better!

When I first started embracing this keto lifestyle, I kept seeing “Crustless Quiche” recipes everywhere. So, inevitably, I tried several of these recipes. Even though they tasted good and the egg mixture was delicious, I felt they were missing the crust. I really do believe quiche is better with crust!

This crust is made up of only 5 ingredients:

  1. Almond Flour
  2. Butter
  3. Baking Powder
  4. Salt
  5. Egg Yolk

Simply, mix all crust ingredients together and form it into a ball. Cover it with plastic wrap and refrigerate for 30 minutes.

Once it has chilled, roll it out between two silicone baking sheets and press it into a greased 9″ pie dish.

This pastry crust does not need to be baked blind (YAY – no extra steps or cooking time!) Then, all that’s left to do is fill it up, bake and enjoy!

Refrigerator Raid…

So, the story behind this quiche is all to do with my laziness of not wanting to go to the supermarket. Also, I didn’t take any meat out the freezer for that night’s dinner, so I had to raid my fridge. I had eggs, milk, bacon and mushrooms, which just so happens, that these were the perfect ingredients for a quiche! And of course, in my house, we always have almond flour, butter, baking powder and eggs on hand for all my baking creations. Therefore, I was set and ready to cook!

Get Creative…

Quiches are the ultimate, flexible dish! They are great for using up any vegetables, meats and cheeses that you have on hand. Here are some examples of ingredients you can mix and match with:

Meats – Sausage, Chorizo, Prosciutto, Chicken, Ham, Corned Beef, Crab

Vegetables – Broccoli, Cabbage, Kale, Spinach, Arugula, Mushrooms, Tomatoes, Asparagus

Cheeses – Sharp Cheddar, Gouda, Gruyère, Goats Cheese, Manchango, Asiago

Experiment…use what you have on hand…get creative, but most importantly HAVE FUN baking your favorite, delicious quiches!

My Family’s Favorite Combinations…

  • Sausage & Kale
  • Ham & Broccoli
  • Tomato & Basil (with Mozzarella cheese instead of cheddar cheese)
  • Goats Cheese & Sun-Dried Tomato

Kid Approved..

This meal is 100% kid approved! The kids were a little apprehensive when I told them what was for dinner, but after they tried a couple of mouthfuls, they started inhaling it! Between the four of us, we ate the whole thing in one sitting and it was wonderful!

Bacon & Mushroom Quiche (Keto | Gluten Free | Low Carb)

This keto bacon and mushroom quiche is easy to make, low in carbs and incredibly delicious! It has a flakey crust filled and baked with eggs, milk, bacon, mushrooms and cheese. It is the perfect dish for breakfast, brunch, lunch or dinner!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Brunch, Main Course, Side Dish
Cuisine: American, French
Keyword: bacon, gluten free, keto, low carb, mushroom, quiche
Servings: 6
Calories: 443kcal
Author: Anna – everydayketorecipes



  • 1.5 cups almond flour
  • 3 tbsp butter melted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg yolk


  • 2 tbsp butter
  • 6 slices bacon cooked
  • 3/4 cup mushrooms chopped
  • 5 eggs
  • 1/2 cup unsweetened almond milk (can be substituted for any unsweetened milk)
  • 1/2 cup cheddar cheese shredded
  • 1 tbsp parsley dried or fresh
  • 3/4 tsp salt
  • 1/2 tsp black pepper


  • To Make The Crust: Mix together the almond flour, butter, baking powder and salt. Roll it into a ball, cover with plastic wrap and set in the refrigerator for 15-20 minutes.
  • Preheat oven to 375ºF.
  • To Make The Filling: Whisk the eggs and milk together. Set aside.
  • Heat butter in saucepan, add mushroom and sauté for 3 minutes, until softened. Add pre-cooked bacon and heat for a further 2-3 minutes. Season with parsley, salt and pepper.
  • Let the mushroom snd bacon cool slightly, about 4-5 minutes, before mixing it in the egg mixture.
  • While the bacon and eggs are cooling, take the crust out the refrigerator and press into a greased 9” pie dish.
  • Pour bacon and mushrooms into the egg mixture and whisk in the cheese. Transfer this mixture into the pie-lined dish.
  • Bake for 30 minutes.
  • Let cool 5 minutes before slicing, serving and enjoying!

Nutrition Facts:
Servings:  6
Calories: 443
Fat:  37.2g
Carbohydrate: 7.4g
Fiber:  3.2g
Net Carbs: 4.2g
Protein:  19.6g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 

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