Crust that wows.
There’s something about the crackle of a golden, deep dish crust that sets my day right. Almond flour, melted butter, and a hint of oregano come together in a way that feels like a secret handshake between flavor and texture. When that crust hits the oven, I’m already dreaming about the pizza-inspired custard waiting inside—a cheesy, meaty marvel that’s as satisfying as it is guilt-free.
Whisking eggs and heavy cream, folding in mozzarella, cheddar, and all those colorful veggies, I can almost hear the sizzle from the ground beef mingling with the tang of sugar-free tomato sauce. It isn’t just a quiche—it’s a low carb game-changer. Whether it’s breakfast or brunch, this pie doesn’t just sit pretty; it stomps the keto buzzwords right off the plate.
So grab your pie pan, and let’s get real about deep dish pizza, quiche style. This isn’t your grandma’s Sunday casserole—it’s a bold riff that’s begging for a spot on your table.
If you’re looking to try something new, check out our low carb deep dish pizza quiche recipe that’s perfect for keto pizza fans.
Why You’ll Love This Low Carb Deep Dish Pizza Quiche
- Kickstarts your morning with a hearty, protein-packed punch that keeps hunger at bay for hours.
- Almond flour crust means no wheat—perfect for those dodging carbs without missing out on crusty goodness.
- Loaded with real-deal toppings like ground beef and bell peppers, it’s a one-pan meal that doesn’t mess around.
- Prepping this gem is a breeze—15 minutes hands-on before it chills in the oven, letting you multitask like a boss.
- Leftovers? No sweat. This quiche reheats like a champ, keeping flavors sharp and textures just right for days.
Low Carb Deep Dish Pizza Quiche
A delicious low carb deep dish pizza quiche featuring a savory almond flour crust filled with a cheesy, meaty pizza-inspired custard. Perfect for a keto-friendly breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 cup unsalted butter, melted
6 large eggs
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup cooked ground beef
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/4 cup sliced black olives
1/4 cup diced onion
1/3 cup sugar-free tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine almond flour, salt, garlic powder, and dried oregano.
Add melted butter to the almond flour mixture and stir until a dough forms.
Press the dough evenly into the bottom and up the sides of a 9-inch deep dish pie pan to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and set aside.
In a large bowl, whisk together eggs and heavy cream until well combined.
Stir in mozzarella cheese, cheddar cheese, cooked ground beef, diced green bell pepper, diced red bell pepper, sliced black olives, diced onion, sugar-free tomato sauce, dried basil, dried oregano, salt, and black pepper.
Pour the filling mixture evenly into the pre-baked almond flour crust.
Bake the quiche for 30 minutes or until the filling is set and the top is lightly golden.
Remove from oven and let cool for 5 minutes before slicing and serving.
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Breakfast Recipes
Mastering the Low Carb Deep Dish Pizza Quiche
The Almond Flour Crust: Your Keto Game-Changer
Forget all about traditional flour—almond flour is the secret sauce here. It’s nutty, dense, and packs that perfect crumbly crust texture which holds up under all the juicy, cheesy toppings without turning soggy. The trick? Melt your butter just right, then mix it with the almond flour, salt, garlic powder, and oregano until the dough feels like damp sand. Press it firmly into your deep dish pan, making sure it’s even and reaches up the sides for that classic pizza quiche shape. Pro tip: Don’t skip the 10-minute blind bake step. It firms up the crust, preventing it from getting mushy when you pour in your rich filling. I’ve learned the hard way—rushing the crust bake spells disaster for the whole pie.
Why The Custard Matters (And How To Nail It)
Eggs and heavy cream aren’t just filler here—they form the backbone of your deep dish’s luscious custard. Whisking is your best friend; it brings air into the mix, ensuring the filling isn’t rubbery but has a light, tender bite. Tossing in two kinds of cheese—mozzarella for stretch and cheddar for sharpness—creates that melty, stringy vibe we crave. Add in cooked ground beef, bell peppers, olives, and onions to keep each bite interesting. The sugar-free tomato sauce blends all these flavors while keeping carbs in check. When you pour this mixture into the pre-baked crust, you’re basically layering flavor bombs. Bake it at 350°F just until set—don’t overbake or you’ll end up with a dry, chalky mess. Patience here is a virtue!
Fixing Common Quiche Quibbles: What To Do When Things Go Sideways
Crust too crumbly and falling apart? You likely didn’t press hard enough, or your butter ratio is off. Try adding a splash more melted butter next time or even an egg yolk for extra binding muscle. Filling too runny? That’s usually from undercooked veggies or not enough cheese/eggs to hold the custard together. Always pre-cook your veggies and drain any excess moisture before mixing. Quiche top too pale and sad-looking? Pop it under the broiler for a minute or two—watch like a hawk, or you’ll torch it faster than you can say “pizza party.” Lastly, if your quiche is wobbling in the center post-bake, give it more time to cool and set; slicing too soon is a rookie move that turns everything into a gooey mess. I’ve been there—lessons learned the hard way but worth every stumble!
Low Carb Deep Dish Pizza Quiche FAQs
Is this quiche really low carb?
Yes! Thanks to the almond flour crust and no added sugars, it keeps the carbs low while packing in flavor and fat — perfect keto fuel.
Can I swap out the ground beef for something else?
Absolutely. I often use Italian sausage or even shredded chicken. Just cook it beforehand and drain any excess grease to keep the crust from getting soggy. Keep it meaty, keep it saucy—that’s the game here.
How do I prevent the crust from getting soggy?
Two words: blind bake. Pre-baking the almond flour crust for 10 minutes creates a barrier so the filling doesn’t soak through. Also, avoid watery veggies or pat them dry before adding.
Can I make this ahead and reheat?
For sure. I’ve made this for brunch parties the night before. Store it airtight in the fridge and pop slices in the microwave or oven to warm up. Comes out just as good!
What if I don’t have almond flour?
Then you’re in a bit of a bind if sticking strictly low carb. Coconut flour can work but use way less and add extra butter or eggs to bind. Otherwise, a traditional pie crust works but bumps up carbs.