These Keto Quiche Cups are packed with tender ham, fresh asparagus, and sharp cheddar cheese for an easy Spring brunch! The gluten-free crust makes this mini quiche recipe the perfect low-carb breakfast.

A stack of four ham and asparagus quiche on a white plate. Fresh asparagus spears rest in the background, along with another plate of mini quiche.

 

You will love bringing these keto mini quiche cups to your next spring or summer brunch! A ricotta-egg mixture gives your quiche a rich taste and fluffy texture, perfect for the flaky low-carb crust. It makes a great appetizer for baby showers, Mother’s Day brunches, or work potlucks! Because they are freezable, this even makes an amazing meal prep breakfast recipe.

Want more gluten-free quiche recipes? Try this Sausage and Spinach Quiche, my Bacon Asparagus Quiche, or the crowd-favorite Bacon Jalapeño Quiche.

Overhead view of two plates piled with mini ham asparagus quiche, next to a bunch of fresh asparagus.

Ingredients

Here is an overview of what you will need for this recipe. Find exact measurements and nutrition information in the printable recipe card below.

  • Almond flour – I do not recommend any substitution for this. Coconut flour will not provide the correct texture.
  • Butter, Cream Cheese, and Salt – These bind the gluten-free crust, provide moisture, and create a great base flavor. I have not tried any dairy-free alternatives.
  • Apple Cider Vinegar – Just enough to keep the dough tender, making it easier to mold and preventing cracks during baking.
  • Eggs – These are used to bind the crust and (obviously) to create the quiche filling. I used large eggs.
  • Ricotta cheese – This provides a fluffy and unbelievably creamy texture as well as a beautifully rich flavor. You could replace with heavy cream or cottage cheese (blend first to remove clumps) if you must.
  • Fresh asparagus, Sliced ham, and Shredded cheddar cheese – This classic combination is a spring favorite and fits right in for Easter brunch! Check the FAQ section below for variations and other ideas.
  • Optional garnishes: fresh parsley, chives, thyme, pickled shallots, crumbled bacon, sprinkle of feta cheese, or a drizzle of hollandaise.
Mini Quiche cups are packed with tender ham, fresh asparagus and sharp cheddar cheese for a easy Spring brunch!

Get the Recipe: Ham and Asparagus Mini Quiche

Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: 12 quiche cups
Author: Annie Holmes
This mini quiche recipe has a flaky gluten-free crust with tender asparagus, juicy ham, and cheesy egg filling. It's perfect for a keto breakfast!
4.75 from 4 ratings
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Ingredients
 

Keto Pie Crust

Filling:

  • 6 eggs
  • 1/2 cup ricotta cheese
  • 1/2 cup ham
  • 1/2 cup chopped asparagus
  • 1/2 cup shredded cheddar

Equipment

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 oven to 350 degrees F.
  • In mixing bowl, combine the eggs and ricotta and whisk until smooth, set aside.
  • Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over until it is 3/4 full.
  • Bake for 20 minutes.

Notes

  • To reheat: preheat oven to 300 degrees F and bake for 15 minutes.
  • If you are not following a keto diet, feel free to use any gluten-free crust you prefer!
Each quiche cup has 2.7 net carbs. 
Serving: 1 quiche cup, Calories: 208kcal, Carbohydrates: 3.3g, Protein: 9g, Fat: 13.2g, Cholesterol: 134mg, Sodium: 186mg, Fiber: 0.6g, Sugar: 0.9g
Did you make this recipe?Please leave a star rating and review below!

How to Make Keto Mini Quiche 

These mini quiche cups are simple but require two steps. You will need a food processor, a mixing bowl, and regular-sized muffin pan. I prefer to use a silicone muffin pan so the quiches pop right out, but you may need cooking spray or muffin liners if you are using a metal pan.

Start by blitzing the almond flour, salt, butter, and cream cheese in the food processor until it resembles course crumbs. Add in your egg and apple cider vinegar, then mix again until well combined. Roll the dough into a ball and wrap in plastic wrap. Chill for at least two hours in the fridge (NOT the freezer), causing the butter to harden again.

Once chilled, divide the dough into 12 pieces and press each one into the wells of a standard-size muffin tin. Push it up the sides a bit to create little cups. NOTE: You can roll the dough then cut it with a round cookie cutter, but the dough is so sticky… I find it easier and quicker to just press it into the pan.

In a medium bowl, combine the eggs and ricotta, then whisk until smooth. Set aside for now. Sprinkle your chopped ham, asparagus, and shredded cheese evenly into the wells of the muffin pan. Pour the egg mixture over the fillings until each cavity is 3/4 full. Bake for 20 minutes at 350 degrees F or until the quiches are set.

A pile of ham and asparagus mini breakfast quiche on a blue platter.

Keto Quiche FAQ’s

Can I make mini quiche ahead of time?

Yes! You can go ahead and bake these mini breakfast quiche ahead of time, store in the refrigerator, and then reheat them on a baking sheet at 300 degrees F for 15 minutes.

If you prefer to bake the quiche fresh but want to take out some of the prep work, you can make the homemade pie crust in advance instead. You can make it up to 3 days ahead of time and store it in the fridge. Alternatively, you could store it in the freezer (add another layer or two of plastic wrap to keep it safe from freezer burn) up to 4 months!

Can you freeze mini quiche?

Yes. Allow the quiche to cool completely, then seal them in an airtight container for up to three months, pressing out as much air as possible. I recommend reheating the quiche from frozen in the oven or microwave.

Can I skip the crust?

If you’re in a hurry, you could use a store-bought pie crust OR make these crustless mini quiches! I recommend using a silicone muffin tray or muffin liners if doing so as the eggs can often stick to the metal muffin pans. Just pour in your filling and bake!

Can I use frozen asparagus?

No, while I have only used fresh asparagus, I worry that frozen vegetables would bring too much moisture to the recipe. This would prevent the quiche from setting and could lead you to overcooking it.

What are other mix-ins I could add to quiche?

There are so many options! Try different cheeses like Pepper Jack, Gruyere, smoked gouda, or Swiss cheese would be lovely. Different veggies like onions, bell peppers, or mushrooms could be used as well. Instead of ham, try leftover chicken, bacon, sausage, chorizo, or strips of steak

Can I make these in a mini muffin pan?

Probably, yes! These would make adorable bite-sized extra-mini quiche bites, and it would likely reduce your cooking time. I have not attempted this in a mini muffin tin, though, so I would recommend checking early to prevent overcooking.

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