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This Keto Eggs Benedict Quiche combines the creamy, buttery flavors of classic eggs Benedict with the ease of a crustless quiche. Perfect for brunch, meal prep, or a satisfying breakfast, this recipe brings all the flavor with none of the carbs.
Why You’ll Love This Recipe
- Rich & Creamy: Silky eggs and hollandaise sauce in every bite.
- Low-Carb Delight: No crust means fewer carbs but plenty of flavor.
- Meal Prep Friendly: Enjoy all week long for quick, reheatable breakfasts.
My Personal Take
I love eggs Benedict, but making it for a crowd can be time-consuming. This quiche solves that problem by transforming the flavors into a one-pan, make-ahead dish. The hollandaise-inspired sauce adds richness, and the savory ham balances it perfectly. It’s a go-to recipe for impressing guests or enjoying a leisurely Sunday breakfast.
Ingredients & Substitutions
- Eggs – The star of the dish; you can use egg whites for a lighter version.
- Heavy Cream – Adds richness; substitute with almond milk for a lighter option.
- Ham – Gives a savory touch; swap with cooked bacon, turkey, or smoked salmon for variety.
- Cheese – Gruyere or cheddar works best, but mozzarella or Swiss are great substitutes.
- Butter – Essential for the hollandaise flavor; use ghee for a paleo-friendly version.
- Lemon Juice – Adds tanginess to the hollandaise flavor; lime juice can be used in a pinch.
- Dijon Mustard – Elevates the sauce with subtle sharpness; regular mustard works too.
How to Make Keto Eggs Benedict Quiche
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish or quiche pan.
- Prepare Filling: In a mixing bowl, whisk together eggs, heavy cream, salt, and pepper.
- Layer Ingredients: Spread diced ham and shredded cheese evenly in the greased dish. Pour the egg mixture over the top.
- Bake: Bake for 30-35 minutes or until the quiche is set and lightly golden on top.
- Make Hollandaise Sauce: While the quiche bakes, melt butter in a saucepan over low heat. Whisk in lemon juice, Dijon mustard, and a pinch of salt until smooth and creamy.
- Serve: Slice the quiche, drizzle with hollandaise sauce, and garnish with fresh parsley.
Pro Tips for Perfect Results
- Don’t Overbake: Remove the quiche when the center is slightly jiggly; it will finish setting as it cools.
- Chill for Easy Slicing: Let the quiche cool slightly for clean slices.
- Customize Toppings: Add sautéed spinach, mushrooms, or sun-dried tomatoes for extra flavor.
Storing and Reheating
- Store: Refrigerate in an airtight container for up to 4 days.
- Reheat: Warm in the oven at 300°F (150°C) or microwave gently to avoid overcooking.
- Freeze: Wrap individual slices and freeze for up to 2 months. Thaw overnight before reheating.
Your Questions Answered: FAQ Section
- Can I use pre-cooked hollandaise sauce? Yes! Store-bought versions save time, but homemade adds a fresher taste.
- Is this quiche keto-friendly? Absolutely! With no crust and minimal carbs, it’s a perfect keto meal.
- What’s the best cheese for this recipe? Gruyere or sharp cheddar provides great flavor, but feel free to experiment with your favorites.
Tools You’ll Need
- Pie Dish or Quiche Pan – For even cooking and a beautiful presentation.
- Mixing Bowl – To whisk the egg mixture.
- Saucepan – For making the hollandaise sauce.
Nutrition Information (per serving)
- Total Servings: 6
- Calories: ~250
- Fat: 20g
- Protein: 14g
- Net Carbs: 2g
Keto Eggs Benedict Quiche Recipe
Equipment
- Pie Dish or Quiche Pan
- Mixing bowl
- Saucepan
Ingredients
- 6 large eggs
- 1 cup heavy cream
- 1 cup diced ham
- 1 cup shredded Gruyere or cheddar cheese
- Salt and pepper to taste
- 1/4 cup unsalted butter
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper.
- Layer ham and cheese in the greased dish, then pour the egg mixture over the top.
- Bake for 30-35 minutes until the quiche is set and golden.
- For the hollandaise sauce, melt butter over low heat. Stir in lemon juice, Dijon mustard, and a pinch of salt.
- Slice the quiche, drizzle with hollandaise sauce, and garnish with parsley. Serve warm.
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