The best part about these muffin quiches is that they are delicious & make a beautiful, impressive breakfast. It’s a bonus that they are healthy, low in calories and high in nutrition. Because the crust is made with almond flour, they are keto, low carb & gluten free. Almond flour makes such a great crust, with a tasty nutty flavor.
Leftovers can be refrigerated and reheated in the microwave for about 45 seconds. You can also freeze these and thaw one the night before and reheat it for 45 seconds to a minute or reheat from frozen, which will probably take about two to three minutes.
These recipe is super easy and quick, but for just a bit more time you could sauté some veggies like mushrooms, spinach, broccoli, red peppers, etc and and that to your egg mixture before pouring into the muffin cups.
The hardest part about this recipe is molding the almond dough to the inside of the muffin tin. You want it to be pretty thin, as it will bake up nicely and you don’t want it to be too thick and taste dry. I bought one of these pastry tamper tools for the next time I make these. You can get one by clicking on the photo below.
The almond flour dough mixture. 
Forming the dough in the shape of the quiche crust. 
Dicing deli ham, but you can use turkey, cooked sausage or cooked bacon. 
The filling ingredients. 
After the crust have baked. 
Baking the crust and the filling.
Almond Crust Quiche Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy12
servings10
minutes40
minutes172
kcal10.3
4.7 g
13.3 g
Ingredients
- Crust
2 cups almond flour
2 eggs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
- Filling
6 eggs
1/4 cup cottage cheese
6 slices ham or turkey diced (or use bacon)
1 tablespoon chives
1/4-1/2 tsp salt
1/4-1/2 tsp pepper
1/4 cup shredded cheese
Directions
- Spray muffin pan liberally with a non-stick cooking spray.
- Preheat oven to 375.
- In a medium sized bowl mix almond flour, garlic salt and pepper. Add eggs and mix until well incorporated and it forms a large ball.
- Use a spoon to divide batter between the 12 muffin tins.
- Use your fingers or the tamper tool (wrapped in plastic wrap and sprayed with non-stick spray) to press dough into the sides and bottom of the muffin tin. You want it to be a thin layer.
- Place muffin tin in oven and bake for 12 minutes or until the tops turn golden brown.
- Filling
- While the crusts are baking, whisk together all the filling ingredients in a medium sized bowl.
- When the crust are done baking, spoon egg mixture evenly between the 12 crusts.
- Return muffin pan to oven and bake for for an additional 20-25 minutes. Mini muffins will cook faster and jumbo muffins take about 25 minutes.
Hi… with the Almond Crust Quiche… I’m not a Cottage Cheese fan… what could I use instead… I JUST LOVE that You Share all these recipes!! Thank you!
Hey!! Oh you should just give it a try! You don’t taste the cottage cheese but it makes your eggs super fluffy!! If you don’t want to try it I’d just use a some milk or cream instead :)!! Let me know if you do try it!
Thank you for sharing your recipes and hints for substitutions. I’ve been diagnosed as pre-diabetic and have decided to change to a low carb high protein high fats lifestyle to prevent diabetes and lose weight. These recipes will help as I have a sweet tooth and love anything chocolate and cinnamon.