Crustless Keto Quiche Américain

Whether for breakfast or for a light evening meal, quiche is an easy way to bring France to your table. And this Crust Keto Quiche is perfect!

This Keto-friendly version is technically crustless, but the cheese gives a decided crusty edge. This dish is an Americanized version of French quiche, but the Rosemary keeps a hint of Provence lingering in the air.

quiche with ground beef zucchini rosemary

Crustless Keto Quiche

An aromatic & savory quiche. A hearty breakfast or a light dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast, Main Course
Cuisine: American, French
Keyword: Gluten-free, Keto
Servings: 10 people
Author: Mimi
Cost: $7


  • Quiche dish, 9 inch
  • Large skillet


  • 3/4 cup salted butter (1/2 stick if it comes in sticks)
  • 1 lb ground beef
  • 2 teaspoons Rosemary fresh, chopped (about 12 blades)
  • 1-2 tablespoons chopped onion
  • 1/2 zucchini peeled & diced
  • 3/4 cup mozarella cheese grated (divided)
  • 1 teaspoon salt
  • 5 large eggs
  • 1/2 cup heavy cream
  • 1/2 teaspoon black pepper freshly ground


  • Preheat the oven to 325 F.
  • Chop the rosemary into fine pieces.
  • In a large skillet, season the ground beef with salt and pepper and rosemary. Then brown the beef well and break it into chunks. Set aside in a bowl.
  • As the beef is cooking, chop the zucchini and onions. When beef is cooked and set aside in a bowl, add the zucchini and onions to the hot skillet and brown. Add a bit of butter if there is not enough fat left over from the beef to cook them. When cooked, add it in the bowl with the beef.
  • In a medium bowl, whisk the eggs, cream, salt, and pepper together, mixing well.
  • Fold the beef, zucchini, and onions into the egg mixture.
  • Butter or oil the quiche dish. Then sprinkle about 1/2 of the cheese evenly in the bottom of the dish.
  • Pour the egg and beef mixture into the quiche dish and add the remaining 1/4 cup mozzarella on top of the egg and beef mixture. (Add more grated cheese on top if you wish.)
  • Bake for 30-40 minutes, until the quiche is just set in the center. Use your nose. You will smell right when it is ready. But let the timer be your backup. Remove from oven and cook on a wire rack at least 10 minutes before serving.


This quiche is fine to serve later. Once it cools enough to not significantly lower the temperature in your refrigerator, you can easily store it in the fridge.
Heat on the reheat setting of your microwave. It keeps several days in the refrigerator. And it freezes well.
This would be elegant paired with a chilled French Rosé for a light evening meal. Something like a Chapoutier Belleruche Rosé from the Rhone Valley would be an excellent choice to contrast with the Rosemary. It starts with cherry, pomegranate, and bitter orange, with a hint of rose petal but flowers in the mouth to hints of rich red fruit while remaining light and fresh. Rhone Rosé tyically has a great deal more fruit mid-mouth than Provence-area Rosé. It pairs well both with the red meat and the rosemary in this quiche, yet still remains light and breezy -- perfect for hot summer evenings when too heavy a meal just won't do.
You can see Mimi's review of the Chapoutier Belleruche Rosé here.
Tried this recipe?Let us know how it was!
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