Deliciously rich and packed with flavour, this quiche is an excellent option for a light lunch or dinner if served with a lovely green salad alongside. I couldn’t have packed more rich cheese into it if I wanted to, and I know you will love it! Top tip: Don’t leave the asparagus whole like I did in the pic, cut them into smaller batons to make sure every slice gets a bit of the good stuff. Failing to do so will make slicing the quiche a little tricky. I would also advise that you allow the quiche to cool completely before slicing and serving. Its delicious warm but like any quiche, it cuts better when cooled (you can always heat the slices afterwards if you like your quiche warm). If you choose to make a ‘crustless’ quiche, leave out the entire almond flour base and simply cook the rest of the recipe in a greased, lined tart dish as the recipe indicates. Out of interest, I calculated those macros if you chose to do that and each slice of a crustless version comes in at 1.3g carbs; 24g fat; 8.8g protein. However, the base adds a lovely texture so its up to you. Now you know..
Combine the almond flour, extra-fine almond flour, salt and finely grated Parmesan cheese in a bowl. Pour in the melted butter and mix well to combine.
The mixture will resemble course breadcrumbs. Tip the mixture into a large well-greased pie dish (I always line the base with parchment too) and use a spatula to spread it out as evenly as you can, moving a lot of the mixture to the sides.
Use clean hands to compress the mixture down into an even layer at the bottom, as well as up the sides of the dish until you have a smooth, compact later all over.
Bake in the oven for 10 minutes, then remove and set aside. Do not turn the oven off.
In the meantime, whisk the eggs very well in a large bowl, adding in the mustard powder, baking powder and a little salt. Stir in the grated Gruyere, Gouda and Cheddar cheese. Set aside.
Snap off the hard, woody ends of the asparagus and (unlike what I have done in the pictures) I advise you cut them into smaller pieces - it makes for easier slicing later.
Place the asparagus into the tart case and pour over the creamy egg cheese mixture. Try and ensure that the cheese is evenly distributed.
Place the tart tin onto a baking tray (in case any mixture bubbles over) and bake in the oven for 15 minutes.
After 15 minutes, rotate the tray (my own personal habit, its not necessary) and reduce the oven to 150°C / 300°F. Cook on this lower heat for another 15-20 minutes. (The reduced temperature will ensure the mixture cooks through sufficiently without burning the eggs or crust.)
The mixture should not wobble in the centre and be fairly firm. Remove and allow to cool for at least an hour before slicing and serving.
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest). There is also a comment facility, so do let me know how you get on...
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Macro Details per slice
Nutritional Information per slice
Calories 585Kcal / 2448kJ
Fat 56g of which saturates 24g Carbohydrates 3.5g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 2.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 3.5g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Wheat (may be found in the baking powder)
See all the Light Meal ideas on Fats of Life:
Cinnamon French Toast (Keto)
Soft White Bread Slices (Keto; Paleo)
Tomato, Mozzarella & Basil Frittata (Keto)
Asparagus & Four-Cheese Quiche (Keto)
Easy Keto Mug Bread
Chicken Mozzarella Salad with Fennel & Lemon (Keto)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.