A Delicious Low-Carb Recipe

This Tomato and Basil Keto Quiche is the kind of low-carb meal that feels like a treat but still supports your goals.

You get a flaky almond flour crust, a creamy egg filling, bursts of cherry tomato, and fresh basil in every bite. It’s perfect for brunch, meal prep, or a light dinner that still satisfies.

Tomato and Basil Keto Quiche: A Delicious Low-Carb Recipe

Protein Score

Protein per serving: 14g
Category: ???? Balanced (10–25g)

Balanced is exactly right here: solid protein, rich fats, and low carbs. Want to push it toward Powerhouse? I’ll show you how below.

Why this quiche works:

Eggs + parmesan provide complete protein and long-lasting satiety.
Almond + coconut flour crust keeps it gluten-free and keto-friendly.
Basil + tomatoes bring freshness and acidity that cuts the richness.

This is a great option when you want low-carb comfort without feeling heavy.

Texture & Flavor Guard

A keto crust behaves differently from a wheat crust.

It’s more tender and “shortbread-like” instead of elastic.
Pre-baking is not optional; it’s what prevents sogginess.
Tomatoes can release water. Salting and draining them for 10 minutes helps keep the filling creamy, not watery.

Tomato and Basil Keto Quiche: A Delicious Low-Carb Recipe

Prep Time: 15

Cook Time: 40

Total Time: 1 5

Servings:

Author: Gaila - The Petit Gourmet

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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.

Ingredients

Keto Pie Crust

1 ½ cups almond flour
5 tablespoon coconut flour
2 teaspoon xanthan gum
1 teaspoon baking powder
¼ teaspoon salt
2 teaspoon apple cider vinegar
1 egg lightly beaten
3 teaspoon water as needed
Egg wash: 1 egg + 1 teaspoon water optional

Filling

1 small package cherry tomatoes halved
¼ cup basil thinly chopped
2 tablespoon olive oil
½ teaspoon garlic powder
1 cup cream
3 eggs
Salt and pepper to taste
½ cup grated parmesan
Basil for garnish
Optional high flavor: pinch of oregano or crushed red pepper

Instructions

Make the Keto Crust

In a food processor, pulse almond flour, coconut flour, xanthan gum, baking powder, and salt.
Add egg and apple cider vinegar. Pulse until it looks like coarse crumbs and begins to clump.
Add water 1 teaspoon at a time only if needed.
Wrap dough in plastic wrap, press into a disk, and chill at least 1 hour.

Roll + Pre-Bake

Roll dough between parchment paper. If it gets sticky or cracks, freeze 5 to 10 minutes.
Place in pie dish. Freeze 10 to 15 minutes to help it hold shape.
Brush with egg wash (optional).
Bake at 390°F (200°C) for 8 to 10 minutes until lightly golden.

Mix the Filling

Lower oven to 350°F (175°C).
Optional but recommended: lightly salt tomatoes and let drain 10 minutes, then pat dry.
In a bowl, mix tomatoes, basil, olive oil, garlic powder, cream, eggs, salt, and pepper.
Stir in parmesan.

Bake

Pour filling into pre-baked crust.
Bake 25 to 30 minutes until set and golden on top.
Cool 10 minutes before slicing. Garnish with basil.

Nutrition

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High-Protein Pairing Table

Pair With	Result
Smoked salmon on the side	+15g protein
Cottage cheese bowl	+10g protein
Arugula salad + seeds	Fiber + micronutrients
Garlic-Lime Greek Yogurt Crema	Creamy tang + protein boost

This recipe comes as an inspiration from Paola at Gnom Gnom and her delicious Keto Pie Crust

Protein Boost Options (Make it Powerhouse)

Want 25g+ protein per serving?

Add 2 extra eggs to the filling (5 eggs total).
Swap cream for ½ cup Greek yogurt + ½ cup cream (still creamy, higher protein).
Add 1 cup chopped turkey breast, chicken, or ham to the filling.