This delicious Keto Crustless Quiche is easy to make in your Slow Cooker! It is packed with chorizo, mushrooms, spinach and goat’s cheese and can be eaten hot or cold. A great low carb brunch / lunch or light dinner and easy to customize to include your favorite ingredients.
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You guys know how much I love Crustless Quiche! It is the perfect low carb / Keto friendly / slimming friendly alternative to the classic quiche. Plus, without the pastry, it is much less fiddly and easy to prepare! By my calculations it is only 2 Net Carbs per slice if you divide into 6 portions.
But I must admit that I agonised what to name this recipe… Originally meant to call it a Slow Cooker Frittata, then changed my mind to Slow Cooker Crustless Quiche. In reality it is, of course, BOTH those things.
What’s the difference between a frittata and a crustless quiche?
The slight difference between the two is that a quiche usually contains milk or heavy cream whereas a frittata is more dense.
Both are made with eggs and enriched with meat, cheese and vegetables – depending on your diet preferences of course. But the beauty of this recipe is that you can customize it however you like.
I used spicy chorizo (everything is better with chorizo!), but you can use bacon, sausages, veggie sausages, ham etc.
Vegetables such as peppers, zucchini, broccoli and asparagus can all be used (they will need to be cooked until slightly softened first).
As for the cheese, pretty much anything goes! I love goat’s cheese, but you can use grated Cheddar, feta cheese, quark cheese – anything that will add flavor and mesh well with the other ingredients.
Can you make frittata in a Slow Cooker?
Is there anything the humble Slow Cooker can’t do? I love making crustless quiche / frittatas / egg casseroles in my CrockPot – it requires no babysitting and can be ready in under two hours.
I used my 5L CrockPot which has a round container and allows for searing. I simply added a round cake liner to cook my quiche in (no water is required). You can also use a slow cooker liner.
If you can’t wait for the slow cooker, you make this recipe on the hob / oven as in my Spinach Crustless Quiche, cooking it in a deep pie plate.
HOW TO MAKE KETO CRUSTLESS QUICHE IN YOUR SLOW COOKER
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
STEP 1 Pan fry the chorizo cubes in a little avocado oil until they start to release their spicy oil and get a little crispy at the edges.
STEP 2 Add the diced onion, mushrooms and garlic and cook until softened. Set aside to cool slightly (you don’t want to scramble your eggs!).
STEP 3 Crack 8-9 large eggs in a bowl, add the salt, pepper, garlic powder and paprika and beat lightly. If you prefer a softer, creamier texture, add a little full fat sour cream or heavy cream to the eggs now.
STEP 4 Add the parsley and chopped spinach and stir to combine.Stir the cooled chorizo/onions into the eggs. Transfer the batter into a measuring jug so it is easy to pour.
STEP 5 Line your slow cooker with a couple 20cm /8 inch cake liner (double them up to make them a bit more sturdy and easy to lift out of the cooker. Carefully pour the batter into the cake liner.
STEP 6 Top the quiche with slices of goat’s cheese (I used a goat’s cheese log) and season with pepper and chilli flakes.
STEP 7 Cover the crockpot with a layer of kitchen paper or a clean towel and add the lid. This will prevent condensation from dripping down onto your quiche! Cook for 90 minutes on HIGH setting and check – has the center set or is it still wobbly? If the quiche has not set then continue to cook for a further 30 minutes.
STEP 8 Lift the quiche out of the cooker (otherwise it will dry out in the residual heat). Serve with a nice green salad and keep any leftovers in the fridge for 2-3 days.
Low Carb Quiche: Hob / Oven Method
Follow steps 1-4 of the slow cooker method. Transfer the batter into a greased pie plate. Bake in a 350F (180C) preheated oven for 40 minutes or until the quiche has set. Leave to cool for 5 minutes then slice and serve.
Make it Slimming Friendly
The recipe as written is suitable for the Ketogenic diet (or High Fat Low Carb / HFLC diet). You can tweak it slightly to make Slimming World friendly. Simply replace the chorizo with lean ham or other lean deli meat and use Fry Light instead of oil to pan fry.
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Keto Crustless Quiche with Chorizo and Goat’s Cheese
Ingredients
- 8-9 large eggs
- 2 tbsp chopped parsley
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 ground pepper
- 7 oz (200g) spicy chorizo, chopped into small cubes
- 1 tbsp avocado oil or olive oil
- 1 yellow onion , finely diced
- 1 cup (125g) button mushrooms, sliced
- 2 garlic cloves , minced
- large handful spinach , sliced
- 1 log full fat goat’s cheese , sliced
Instructions
Slow Cooker Method
- Pan fry the chorizo cubes until they start to release their spicy oil and get a little crispy at the edges.
- Add the diced onion, mushrooms and garlic and cook until softened. Set aside to cool slightly (you don’t want to scramble your eggs!).
- Crack 8-9 large eggs in a bowl, add the salt, pepper, garlic powder and paprika and beat lightly. If you prefer a softer, creamier texture, add a little full fat sour cream or heavy cream to the eggs now.
- Add the parsley and chopped spinach and stir to combine.
- Stir the cooled chorizo/onions into the eggs. Transfer the batter into a measuring jug so it is easy to pour.
- Line your slow cooker with 20cm /8 inch cake liner (use three to make them a bit more sturdy and easy to lift out of the cooker. Carefully pour the batter into the cake liner.
- Top the quiche with slices of goat’s cheese (I used a goat’s cheese log) and season with pepper and chilli flakes.
- Cover the crock pot with a layer of kitchen paper or a clean towel and add the lid. This will prevent condensation from dripping down onto your quiche!
- Cook for 90 minutes on HIGH setting and check – has the center set or is it still wobbly? If the quiche has not set then continue to cook for a further 30 minutes.
- Lift the quiche out of the cooker (otherwise it will dry out in the residual heat). Serve with a nice green salad and keep any leftovers in the fridge for a couple of days.
Hob / Oven Method
- Pan fry the chorizo cubes until they start to release their spicy oil and get a little crispy at the edges.
- Add the diced onion, mushrooms and garlic and cook until softened. Set aside to cool slightly (you don’t want to scramble your eggs!).
- Crack 8-9 large eggs in a bowl, add the salt, pepper, garlic powder and paprika and beat lightly. If you prefer a softer, creamier texture, add a little full fat sour cream or heavy cream to the eggs now.
- Add the parsley and chopped spinach and stir to combine.
- Stir the cooled chorizo/onions into the eggs and pour into a greased pie plate.
- Bake in a 350F (180C) preheated oven for 40 minutes or until the quiche has set. Leave to cool for 5 minutes then slice and serve.
Video
Notes
Nutritional Info
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