This savory Keto Ham and Cheese Quiche is the perfect low carb brunch recipe! Packed with smoked ham, tender asparagus and sharp cheddar cheese this will be a family favorite!

Quiche has always been one of my families favorite meals. The buttery, flakey crust paired with eggs, cheese and breakfast meat is total comfort food. It is perfect for breakfast, brunch or an easy dinner. When I made the transition to keto I really missed our weekend quiches. It was the driving factor in creating the perfect keto crust. You truly won’t be able to tell this is a keto-friendly, gluten free quiche recipe!

Pair a slice of this quiche with a simple side salad for a delicious spring brunch. Serve with a slice of my Lemon Cheesecake Bars for dessert for a truly decadent treat! For more brunch recipes, try this list of 90+ Perfect Spring Brunch Ideas!

Ingredients in Keto Quiche Cups

As always, you will find the recipe and instructions at the bottom of this post, this is a quick overview of what you will need. To make these Keto Ham and Asparagus Quick Cups, you’ll need the following basic ingredients:

Eggs
Heavy cream
Fresh asparagus
Sliced ham
Shredded cheddar cheese
Keto Pie Crust: almond flour, butter, cream cheese, apple cider vinegar, egg

How to Make Ham and Asparagus Quiche Cups

These low carb quiches are easy to make! Here’s an overview of the process:

In a stand mixer fitted with a paddle attachment, combine the Keto Pie Crust ingredients and prepare according to the recipe instructions.
Lightly press the dough into the bottom of a 12-count muffin tin and up the sides.
In a second mixing bowl, combine the eggs and heavy cream, whisk until smooth, set aside.
Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over top until each cavity is 3/4 full.
Bake for 20 minutes at 350F.

Can I Make Substitutions?

You can easily sub another meat, vegetable or cheese if you prefer. For example, chopped bacon or spinach would work well in this recipe. However, I do not suggest making any changes to the crust recipe. Coconut flour is not a good substitute for almond flour in this recipe.

Can I Prepare the Quiche Cups in Advance?

Yes! You can go ahead and bake these mini breakfast quiche ahead of time and then reheat them on a baking sheet at 300 degrees F for 15-20 minutes. They reheat beautifully, which makes these perfect for a Spring brunch, baby shower, or any other entertaining event you have!

Can I Freeze Mini Quiche?

Yes! Let them cool completely, then seal them in a freezer bag for up to three months. You can reheat the frozen quiche from frozen, either in the microwave or the oven.

Tips for Making Mini Breakfast Quiche Cups

You can omit the crust altogether if desired. If skipping the crust, I’d recommend using muffin liners or a silicone muffin tray so the crustless quiche cups don’t stick.
I’ve only used fresh asparagus to make this recipe and don’t recommend using frozen.

More Easy Quiche Recipes:

Yield: 12

Keto Ham and Cheese Quiche

Name: Keto Ham and Cheese Quiche
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: Keto
Ingredients: 6 large eggs; 1/4 cup heavy cream; 1/2 cup chopped ham; 1/2 cup asparagus, chopped tough ends removed; 1/2 cup shredded cheddar cheese; 1 1/2 cups almond flour; 4 tablespoons butter; 1/2 teaspoon salt; 1 ounce cream cheese; 1 teaspoon apple cider vinegar; 1 egg

This savory Keto Ham and Cheese Quiche is the perfect low carb brunch recipe! Packed with smoked ham, tender asparagus and sharp cheddar cheese this will be a family favorite!

Cook Time 20 minutes

Total Time 20 minutes

Ingredients

Keto Pie Crust

1 1/2 cups almond flour
4 tablespoons butter
1/2 teaspoon salt
1 ounce cream cheese
1 teaspoon apple cider vinegar
1 egg

Quiche Filling

6 large eggs
1/4 cup heavy cream
1/2 cup chopped ham
1/2 cup asparagus, chopped tough ends removed
1/2 cup shredded cheddar cheese

Instructions

To prepare the crust:

Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again.
When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
Lightly press the dough into the bottom of a 12-count muffin tin and up the sides.

For the filling:

Preheat the oven to 350 degrees F.
In a second mixing bowl, combine the eggs and heavy cream, whisk until smooth, set aside.
Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over top until each cavity is 3/4 full.
Bake for 20-22 minutes until the quiches have set.

Notes

This recipe easily makes 12 very full quiche cups. If you prefer to roll your dough a little thinner and use less filling in each quiche cup (about 1/2 full) you can stretch it to 18 quiche cups.

If you do this the nutrition information is: 138 calories, 8.8g total fat, 2.2g carbohydrates, 0.4g fiber, 6g protein. Net carbs: 1.8