Keto Crustless Zucchini Quiche Recipe (2024)

FAQs

Can I use milk instead of heavy cream for quiche? ›

While it is not as traditional for quiches such as quiche Lorraine, you can use milk instead of heavy cream for quiche.

Yes, zucchini is keto. A medium zucchini has about 6 total grams of carbs and 2 of them are fiber. So one whole zucchini has 4 net carbs. Zucchini is very popular on the low carb diet.

TO STORE: Refrigerate quiche in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F. TO FREEZE: You can freeze a crustless quiche.

Substitutes for heavy cream can include options like a soy milk-olive oil combo, evaporated milk, and coconut cream, among others. Heavy cream features in a wide variety of recipes, including soups, sauces, homemade butter, ice cream, and sour cream.

Quiche Ratio: 1 large egg to 1/2 cup of dairy

You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)

Starchy vegetables contain more digestible carbohydrates than fiber and should be limited when you're on the ketogenic diet. These include corn, potatoes, sweet potatoes and beets. Limit high-sugar fruits too, which spike your blood sugar more quickly than berries and have more carbohydrates.

Eating Vegetables on the Keto Diet

To eat vegetables in a keto diet, limit those that contain a lot of carbs, like potatoes, corn, and peas. 4 Instead, up your intake of non-starchy vegetables.

On the keto diet, you are allowed to have no more than 50 grams of net carbs per day – and the fewer, the better! But by focusing on “net” rather than “total” carbs, you won't be denying your body the essential fiber it needs for proper function.

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

One is if you didn't cook the meat and vegetables long enough, leaving excess moisture. That will make any quiche watery. Also, if the crustless quiche is baked too long or fast, the eggs might bind too quickly, releasing water and resulting in a soggy quiche.

What is the secret to a fluffy quiche? ›

Baking: Be sure to preheat your oven and bake the quiche at the right temperature. A moderate oven temperature allows the custard to set gently, promoting a fluffy texture. Resting: Allowing the quiche to rest for a few minutes after baking can help the custard set and achieve a fluffy, creamy texture.

WHAT IS A FRITTATA? Frittatas are Italian in origin and can be described as a cross between an omelet and a crustless quiche.

Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk. Some frittatas are made with egg whites only.

You can even freeze it for later! Freeze it unbaked, then thaw before that special guest comes over at Christmastime and you look like a hero with a hot baked egg casserole. You're just that good. Thank you crustless quiche — it's a life lesson to learn once, and use forever.

But milk won't whip like heavy cream. Can I use milk instead of heavy cream in pasta? Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

Use 1 tablespoon of cream, milk or water for each egg that will be scrambled. Using milk, half & half or even whipping cream creates a deliciously creamy texture.

Figuring out your proportions couldn't be simpler – for each egg you use, you need half a cup of milk. Too little dairy, and your quiche will be dry instead of creamy. Too much, and it won't set properly.

If you find yourself short on heavy cream but you happen to have powdered milk in your pantry, try using it to give your dishes some added thickness and creaminess. One or 2 tablespoons of powdered milk can help to thicken sauces and soups that have a liquid base of something other than cream.