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This low carb quiche recipe (or more accurately, this low carb crustless quiche recipe) was inspired by my summer herb obsession. Fresh basil! Last year, I bought my first-ever basil plant. I honestly can’t believe that it took me this long. Why didn’t I try this sooner?
Best. Purchase. Ever.
In case you’re on the fence about having a basil plant, there are plenty of awesome reasons to get one. In fact, I made a list! You need a basil plant if…
1. You’re tired of buying fresh basil and having it go bad before you can use it all up.
Okay, I know what you’re thinking. Is this really a problem? I mean, how can you have too much basil? It does happen, though. Basil leaves are notorious for wilting extremely fast, even if you store them properly. I like to store them in a glass in the fridge, with the stems in a little water and a bag over the top. It works pretty well, but occasionally I lose track of them before they wilt. Let me tell you, throwing away basil is just painful!
2. You hate not having basil on hand when you find a new summer basil recipe on the spur of the moment.
Has this ever happened to you? You’re perusing Pinterest or Google, looking for the perfect dish to make for dinner. Then you find it – the most awesome salad, chicken, or whatever else, and it calls for fresh basil. Except you don’t have fresh basil, because you don’t have a basil plant, and the basil you bought last week already turned brown. Don’t let this be you!
3. You keep spending more money on basil, when you could have just bought a basil plant for the price of a bunch of basil.
Until I bought a basil plant last year, I never realized this. Why keep buying bunches of basil, when you can just buy a plant once, and it will keep producing more basil leaves? No one likes wasting money.
4. You’ve ever tasted basil leaves fresh off the plant.
This is probably the most important point. Once you try freshly picked basil leaves, you realize there is no comparison between those and the bunches you can buy at the store. The fresh ones are endlessly more aromatic and delicious. The smell is intoxicating!
Now that I have (hopefully) convinced you to buy a basil plant, I want to share one of my favorite basil recipes.
Namely, low carb crustless quiche Caprese.
Caprese salad is such a classic summer dish. In fact, it’s one of my favorite uses for fresh basil. This low carb crustless quiche recipe is the brunch take on that salad, because sometimes you need a quality weekend recipe.
Packed with protein from the eggs and almond milk, antioxidants from juicy tomatoes, flavor from aromatic garlic, and of course, heaps of fresh basil, this low carb quiche has tons of health benefits. It also happens to taste delicious! The gooey fresh mozzarella on top is the perfect finish. If you can tolerate a little natural sugar, you can even lightly drizzle balsamic vinegar or glaze on top – but that part is totally optional.
Why not save this low carb crustless quiche recipe to have on hand when you feel like having a lazy weekend breakfast or brunch? And if you love quiche as much as I do, try gluten-free quiche Lorraine – just omit the potato crust to keep it low carb.
Tools To Make Keto Caprese Quiche:
Click the links below to see the items used to make this recipe.
- Bowl – Whisk together the egg mixture for this easy quiche recipe in one of these glass bowls.
- Whisk – A good whisk is a must-have tool to keep in your kitchen.
- Round Glass Pan – A round glass pan works well for this quiche recipe.
Low Carb Crustless Quiche Caprese Recipe (Gluten-Free):
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RECIPE CARD
Low Carb Crustless Quiche Caprese (Gluten-Free)
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Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Preheat the oven to 350 degrees F (177 degrees C).
- Combine the tomatoes, basil, garlic, and 2/3 of the mozzarella pieces in a bowl. Transfer the mixture to the bottom a 9 in (23 cm) round (or square) glass or ceramic pan.
- Whisk together the eggs, milk, sea salt, and black pepper (you can reuse the same bowl). Pour the egg mixture into the pan over the tomatoes and basil.
- Bake for 30 minutes, until almost set.
- Dot the remaining mozzarella pieces on top of the partially baked quiche. Bake until set and golden and completely set, about 15 minutes.
- If there is any liquid near the edges (from the tomatoes), drain before serving. Garnish with additional fresh basil ribbons.
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Recipe Notes
You can drizzle some balsamic vinegar or glaze on top for a classic Caprese finish.
Serving size: 1 slice, or 1/8 of entire quiche
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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20 Comments
Dee Misenhimer
Why don’t you put how many carbs are in the recipes? I’m on a Keto diet and I need to know how many carbs are in each recipe.
Maya | Wholesome Yum
Hi Dee, I always do. 🙂 The nutrition info is on the recipe card above.
Carolyn
I just made this and it was delicious!
Maya | Wholesome Yum
Thank you so much, Carolyn!
Stella
How much is one serving please?
Maya | Wholesome Yum
Hi Stella, The serving size is always on the recipe card. For this recipe it’s 1 slice, or 1/8 of the entire quiche.
Romi van Rooyen
I just tried the recipe and it came out really well. I replaced the basil with spinach though. Next time I would use less tomatoes and maybe add some meat like bacon or sausage.
Maya | Wholesome Yum
Thank you, Romi! Adding bacon or sausage is a great idea!
Cathy
Can this be frozen? I am going to visit my parents and am trying to prep some healthy meals for my very kitchen challenged husband. Thanks for all of the wonderful recipes!
Maya | Wholesome Yum
Hi Cathy, I haven’t tried freezing this one. It will probably work okay, but the texture might be different.
Christy
This sounded good, but four cloves of garlic leaves no other flavor. I adore garlic, and this was so overwhelming that I couldn’t even finish one piece. I would suggest leaving this out altogether or using much less and sauteeing it before putting it in with the other ingredients.
Maya | Wholesome Yum
Hi Christy, Sorry to hear it seemed like too much garlic to you. Admittedly I’m a garlic lover, but didn’t notice it to be overpowering. It may vary depending on how big the cloves are, too. Sauteing the garlic first sounds like a great idea. I hope you’ll give it a try again with less garlic, or omitting it if it’s not for you.
Becky
Hi Maya! I made this over the weekend at a family gathering, as a low-carb option. I used fresh mozzarella “pearls,” which are smaller than what the recipe suggested, but it’s what the grocery store had. It still turned out quite well. Smells wonderful while baking! I will make it again for myself, using a half-recipe in a smaller pan.
Maya | Wholesome Yum
Hi Becky, I’m so glad to hear it went well for you! Any size of mozzarella pieces should work just fine, as you have seen. A half recipe sounds like a wonderful idea for a smaller batch.
Elaine Markley
Looks great. One question, though. You say to line the pan. Line it with what?
Maya | Wholesome Yum
Thank you for catching that, Elaine! I updated the recipe. It actually doesn’t need to be lined, as long as the pan is glass or ceramic. I originally made this in a regular pan and it needed to be lined with foil (and greased), because eggs will still stick even to a non-stick pan. However, I ended up going with a glass pan instead for the final recipe, which doesn’t need to be lined (and looks better if you serve it right in the pan). So, line it with foil and grease it if you use a non-stick or aluminum pan, or just use a glass pan like I did and skip the lining step. Hope this helps!
Kim | Low Carb Maven
I love having fresh basil around and having a plant is the way to go. I get so tired of throwing away spoiled basil, parsley and cilantro that I use as garnishes. This quiche sounds good and i can’t believe how low the carbs are. Thanks for a great recipe.
Maya | Wholesome Yum
Yes!! I need to start thinking about buying other herbs as plants, too. I can never use them all up before they spoil, especially parsley!
dailyciabatta
Oh Maya, this looks incredible! I love having fresh basil and ended up buying two plants since I go through it so fast! And I think I need a third because it’s just that good to have on hand. Can’t wait to use some for this!
Maya | Wholesome Yum
Thank you so much, Corrine! I think I need to buy another plant, too. I used up almost all the leaves from mine for this recipe. Now what am I going to do?!