Low Carb Cauliflower Crust Breakfast Quiche

5 from 11 votes
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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

AN EASY & HEALTHY QUICHE RECIPE

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. 😍

HOW TO MAKE CAULIFLOWER CRUST QUICHE

  • 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!) 

HOW TO STORE LEFTOVER QUICHE

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

MORE QUICHE RECIPES

ENJOY!

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5 from 11 votes

Low Carb Cauliflower Crust Breakfast Quiche

An amazingly delicious healthy breakfast quiche packed with ham and cheese. A wonderful Low Carb dish that’s also Keto-friendly and gluten free.
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings

Ingredients 

FOR THE CAULIFLOWER CRUST

  • 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

FOR THE QUICHE FILLING

  • 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)
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Instructions 

FOR THE CAULIFLOWER CRUST

  • 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.

FOR 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)

Notes

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

Nutrition

Serving: 1slice | Calories: 208kcal | Carbohydrates: 7g | Protein: 14g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 709mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 54.8mg | Calcium: 162mg | Iron: 1.4mg

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.

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19 Comments

  1. Rebecca Havens says:

    Can I make ahead and freeze?

    1. Katerina Petrovska says:

      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.

  2. Anne Marie says:

    For this recipe, can you substitute cooked riced cauliflower (the frozen kind)?

    1. Katerina Petrovska says:

      Hi! Yep, you can absolutely do that.

  3. Carolyn Brackett says:

    56% fat content and loaded with ham – and this is healthy?

    Seriously?

  4. Emma Stone says:

    I almost fell in love with your recipe instantly. Would definitely try it!

  5. Jocelyn says:

    We have been using cauliflower in everything lately, so I can’t wait to try this quiche. It looks amazing!

  6. Judy says:

    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!!

  7. Taylor says:

    Absolutely love this lower carb version! Delicious!