Low Carb Cauliflower Crust Breakfast Quiche

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This Cauliflower Crust Breakfast Quiche is a delicious, healthy breakfast idea packed with ham and cheese. A wonderful low-carb recipe that’s packed with flavor. Keto-friendly and gluten free.

Slice of Cauliflower Crust Breakfast Quiche


This easy breakfast quiche is the perfect guilt-free recipe to get you through breakfast or brunch fit for a crowd. Featuring a golden brown cauliflower crust filled with ham, cheese, peppers, and eggs, your family will love this hearty, yet light breakfast treat. 

It’s also really pretty, don’t you think? So spring-y and Easter -ish. Mother’s Day -ish, too! 

I’ve been experimenting with cauliflower crust ever since I worked on my Keto Pizza Margherita. I have YET to be disappointed by all my experiments. Cauliflower is one magical vegetable, friends. 

I’m just happy that we can all enjoy everything-delicious even if it means cutting down on sugars and carbs… know whadda mean? 

Low Carb Breakfast Quiche

But, this quiche! It’s SO GOOD! This wonderful brunch deal came about while I was preparing my Hashbrowns Spinach and Tomato Pie for a Holiday brunch. I ditched the potatoes and replaced them with cauliflower rice. Then, I filled it to the brim with cheese and eggs, and voila!

Brunch perfection. 😍


  • This recipe starts with a cauliflower crust. It’s basically cooked cauliflower rice mixed with eggs and parmesan cheese. 
  • The prepared crust is then pressed into a generously greased pie dish or a tart pan and baked for about 10 minutes or until golden brown.

Cauliflower Crust in a tart pan.

  • In the meantime, sauté diced ham and diced peppers in a skillet. Spoon ham mixture on top of cauliflower crust.

Ham and peppers in a skillet.

  • In a mixing bowl combine eggs, feta cheese, heavy cream, and seasonings; pour egg mixture over the ham mixture. 
  • If using a tart pan, you’ll want to set it over a foil-lined baking sheet to avoid cleaning up a spilled mess in the oven. 
  • Bake the quiche uncovered in a 375F preheated oven for 30 minutes, or until eggs are set. 

Cauliflower Crust Quiche

Doesn’t matter if you’re planning a brunch for two or for eight this weekend, add this quiche to your Easter menu, along with a Rainbow Fruit Salad and some Sunrise Mimosas! Now that’s the kind of Sunday brunch that we all deserve. (CALL ME over!) 


  • Cover the quiche with plastic wrap and aluminum foil; keep in the fridge for up to 3 days. 




5 from 11 votes
Slice of Cauliflower Crust Breakfast Quiche

Low Carb Cauliflower Crust Breakfast Quiche

7 7 7
WW Freestyle: 5
Prep Time15 mins
Cook Time50 mins
Resting Time10 mins
Total Time1 hr 5 mins
An amazingly delicious healthy breakfast quiche packed with ham and cheese. A wonderful Low Carb dish that’s also Keto-friendly and gluten free.
Course: Breakfast, Brunch
Cuisine: American, French
Servings: 8 servings
Calories: 208



  • 1 medium head cauliflower, cored and cut into florets
  • 1 tablespoon olive oil
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon Italian Seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 large egg


  • 1 tablespoon olive oil
  • 2 cups diced ham
  • 1 medium sweet red pepper, diced
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 4 large eggs
  • 1/4 cup heavy whipping cream
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • salt and fresh ground pepper, to taste
  • sliced green onions, for garnish (optional)



  • Preheat oven to 425F degrees.
  • Generously grease a 9-inch pie dish or tart pan; set aside.
  • Place cauliflower florets in a food processor in batches.
  • Pulse each batch until crumbly and mixture resembles rice.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the riced cauliflower to the skillet and cook, stirring occasionally, for about 4 minutes, or until cauliflower is tender and starting to brown.
  • Remove from heat and transfer the cauliflower to a bowl; let stand couple minutes to cool.
  • Add parmesan cheese to the cauliflower, as well as Italian Seasoning, garlic powder, salt, and pepper; stir to combine.
  • Stir in 1 egg and mix until thoroughly incorporated.
  • Press cauliflower mixture onto the bottom and up the sides of the prepared pie dish.
  • Bake for 10 to 12 minutes, or until golden brown.
  • In the meantime, work on the quiche filling.


  • Heat 1 tablespoon olive oil in a skillet over medium-high heat.
  • Add diced ham, peppers, and onions to the skillet and cook for 4 minutes, or until veggies are tender.
  • Stir in minced garlic and continue to cook for 20 more seconds, or until fragrant.
  • Remove from heat.
  • Take out the baked crust and spread the ham mixture over the crust. Set aside.
  • IF USING A TART PAN, set the tart pan over a foil-lined baking sheet. Set aside.

LOWER HEAT down to 375F.

  • In a large bowl, combine 4 eggs, heavy cream, feta cheese, oregano, basil, garlic powder, salt, and pepper; whisk until well combined.
  • Pour egg and cheese mixture over the ham mixture.
  • Place quiche in the oven and cook for 30 to 35 minutes, or until eggs are set and a knife inserted in the center comes out clean.
  • Remove from oven and let stand for 10 minutes.
  • Garnish with green onions; cut and serve.
  • Serve with Hollandaise Sauce. (optional)


  • Cover the quiche with plastic wrap and aluminum foil; keep in the fridge for up to 3 days. 
Nutrition Facts
Low Carb Cauliflower Crust Breakfast Quiche
Amount Per Serving (1 slice)
Calories 208 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 141mg47%
Sodium 709mg30%
Potassium 323mg9%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 14g28%
Vitamin A 815IU16%
Vitamin C 54.8mg66%
Calcium 162mg16%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Keywords: breakfast recipes, cheese, easter recipes, healthy breakfast recipe, holiday recipes, keto breakfast ideas, keto recipes, low carb recipe, mother's day brunch, quiche

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19 Responses
    1. Katerina Petrovska

      Once cooled, store the quiche in an airtight container and keep in the freezer for up to 3 months. To reheat, let the quiche thaw overnight in the fridge, then, reheat in a 300˚F preheated oven for about 25 to 30 minutes.

  1. Judy

    Would a bag of frozen riced cauliflower work? If so, would one bag be enough?
    Thank you for all the wonderful recipe’s, so glad I found your site!!

  2. Kristyn

    Love this idea! I love substituting cauliflower for a healthier option! This looks so flavorful..can’t wait to try it!

  3. Shannon Graham

    I just recently fell in love with cauliflower crusts. I haven’t tried it on a quiche yet though! Looks divine!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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