This Tomato and Basil Keto Quiche is a delightful low-carb dish perfect for any meal. The combination of fresh cherry tomatoes, fragrant basil, and a creamy filling encased in a keto-friendly pie crust makes this quiche irresistible. Whether you’re following a keto diet or just looking for a healthy and delicious meal, this recipe is sure to become a favorite in your household.
Quick Facts
- Preparation time: 30 minutes
- Cook time: 40 minutes
- Total time: 1 hour 10 minutes
- Servings: Makes enough for 8 servings
- Difficulty: Medium
- Dietary notes: Gluten-free, Low-carb, Keto-friendly
Why You’ll Love This Recipe
This Tomato and Basil Keto Quiche offers a deliciously rich and savory flavor with a perfect balance of textures. The keto pie crust is flaky and buttery, providing a perfect base for the creamy, cheesy filling. The freshness of the tomatoes and basil adds a burst of flavor that will make this dish a hit at any gathering.
Ingredients
Keto Pie Crust
- 1 1/2 cups almond flour
- 5 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 egg, lightly beaten
- 3 teaspoons water (or as needed)
- Egg wash (1 egg beaten with 1 teaspoon of water)
Instructions
1. Prepare the Keto Pie Crust
- Mix Dry Ingredients: Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined.
- Add Wet Ingredients: Add in the egg and apple cider vinegar. Pulse until the dough just begins to come together. The mixture should resemble coarse breadcrumbs.
- Form Dough: Turn out the dough onto cling film (plastic wrap) and pat into a round disk. Wrap tightly and refrigerate for at least one hour. Alternatively, you can freeze the dough and thaw it as needed.
- Roll Out Dough: Roll out the crust between parchment paper. If the dough becomes unmanageable, chill it in the freezer for 5-10 minutes.
- Pre-Bake Crust: Once shaped, place the crust in the freezer for 10-15 minutes before baking to help it keep its shape. Brush with egg wash for a glossy finish (optional). Bake at 390°F (200°C) for 8-10 minutes, or until lightly browned.
2. Prepare the Filling
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Filling Ingredients: In a large bowl, combine the halved cherry tomatoes, chopped basil, olive oil, garlic powder, cream, eggs, salt, and pepper. Mix until well combined.
- Add Cheese: Stir in the grated Parmesan cheese.
3. Assemble the Quiche
- Pour Filling into Crust: Pour the filling into the pre-baked crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- Cool and Serve: Let the quiche cool slightly before serving. Garnish with basil.
Tips and Tricks
- Customize Your Filling: Feel free to add other low-carb vegetables like spinach, mushrooms, or bell peppers to the filling.
- Prevent Soggy Crust: Make sure to pre-bake the crust to prevent it from becoming soggy.
- Cheese Alternatives: You can use other types of cheese such as Gruyère, cheddar, or mozzarella for different flavor profiles.
Tomato and Basil Keto Quiche: A Delicious Low-Carb Recipe
Ingredients
Keto Pie Crust
- 1 1/2 cups almond flour
- 5 tablespoons coconut flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 egg lightly beaten
- 3 teaspoons water or as needed
- Egg wash 1 egg beaten with 1 teaspoon of water
Filling
- 1 small package of cherry tomatoes halved
- 1/4 cup basil thinly chopped
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1 cup cream
- 3 eggs
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Some basil for garnish
Instructions
Prepare the Keto Pie Crust
- Mix Dry Ingredients: Add almond flour, coconut flour, xanthan gum, baking powder, and salt to a food processor. Pulse until evenly combined.
- Add Wet Ingredients: Add in the egg and apple cider vinegar. Pulse until the dough just begins to come together. The mixture should resemble coarse breadcrumbs.
- Form Dough: Turn out the dough onto cling film (plastic wrap) and pat into a round disk. Wrap tightly and refrigerate for at least one hour. Alternatively, you can freeze the dough and thaw it as needed.
- Roll Out Dough: Roll out the crust between parchment paper. If the dough becomes unmanageable, chill it in the freezer for 5-10 minutes.
- Pre-Bake Crust: Once shaped, place the crust in the freezer for 10-15 minutes before baking to help it keep its shape. Brush with egg wash for a glossy finish (optional). Bake at 390°F (200°C) for 8-10 minutes, or until lightly browned.
Prepare the Filling
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Filling Ingredients: In a large bowl, combine the halved cherry tomatoes, chopped basil, olive oil, garlic powder, cream, eggs, salt, and pepper. Mix until well combined.
- Add Cheese: Stir in the grated Parmesan cheese.
Assemble the Quiche
- Pour Filling into Crust: Pour the filling into the pre-baked crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown.
- Cool and Serve: Let the quiche cool slightly before serving. Garnish with some basil.
Nutrition
This Tomato and Basil Keto Quiche is a delicious and nutritious dish that’s perfect for any occasion. With its flaky crust and rich, savory filling, it’s sure to be a hit with family and friends. Enjoy this delightful quiche and the compliments that will follow!
This recipe comes as an inspiration from Paola at Gnom Gnom and her delicious Keto Pie Crust
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