This delicious keto crustless quiche is simple to prepare in a slow cooker. Filled with spicy chorizo, mushrooms, spinach and creamy goat’s cheese, it serves well hot or cold for a low‑carb brunch, lunch or light dinner. The recipe is flexible, so swap in your favorite meats, vegetables or cheeses to suit your diet.
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I’m a big fan of crustless quiche — it’s an excellent low‑carb, keto‑friendly alternative to traditional quiche because there’s no pastry to fuss with. It’s straightforward to make and, when divided into six portions, works out at approximately 2 net carbs per slice.
Is it a frittata or a quiche? Technically it’s both: a frittata is typically denser and a quiche often contains milk or cream. This recipe sits somewhere in between and can be adjusted for a creamier texture by adding a little sour cream or heavy cream to the eggs.
Frittata vs Crustless Quiche
Both frittatas and crustless quiches start with eggs and are enriched with meats, cheeses and vegetables. The main distinction is texture and whether dairy is added. Use this recipe as a base and customize it: bacon, sausages, ham or vegetarian alternatives all work well. For vegetables, try peppers, zucchini, broccoli or asparagus (briefly cook firmer veg first). For cheese, goat’s cheese, cheddar, feta or quark are all good choices depending on the flavor you want to achieve.
Can you make a frittata in a slow cooker?
Yes. A slow cooker makes a hands‑off, reliable method for cooking crustless quiche, frittata or egg casseroles without constant monitoring. I used a 5L round slow cooker with a round cake liner, which makes it easy to lift the quiche out once cooked (no water bath required). If you prefer, you can also cook this on the hob and finish in the oven using a deep pie plate.
How to make keto crustless quiche in your slow cooker
Full measurements and a printable recipe card are provided below. Read the steps and watch the video if needed before starting.
STEP 1 Heat a little oil in a frying pan and pan‑fry the chopped chorizo until it releases its oils and becomes slightly crispy at the edges.
STEP 2 Add diced onion, sliced mushrooms and minced garlic. Cook until softened, then set aside to cool slightly so you don’t scramble the eggs when you combine them.
STEP 3 In a bowl, crack 8–9 large eggs and add salt, ground pepper, garlic powder and smoked paprika. Beat gently. For a creamier texture, stir in a little full‑fat sour cream or heavy cream.
STEP 4 Stir in chopped parsley and a large handful of sliced spinach. Add the cooled chorizo and onion mixture and mix to combine. Transfer the batter to a jug for easier pouring.
STEP 5 Line the slow cooker with a 20cm / 8‑inch cake liner (double or triple up liners for sturdiness). Carefully pour the egg mixture into the lined cooker.
STEP 6 Arrange slices of a full‑fat goat’s cheese log on top and season with freshly ground pepper and optional chilli flakes.
STEP 7 Place a layer of kitchen paper or a clean towel under the slow cooker lid to reduce condensation dripping onto the quiche. Cook on HIGH for 90 minutes, then check the center. If it still wobbles, cook for another 30 minutes.
STEP 8 Lift the quiche out of the cooker promptly to avoid drying from residual heat. Serve with a crisp green salad. Store leftovers in the fridge for 2–3 days.
Low Carb Quiche: Hob / Oven Method
Follow steps 1–4 above, then pour the mixture into a greased pie plate. Bake in a preheated oven at 350°F (180°C) for about 40 minutes, or until set. Let cool for five minutes, slice and serve.
Make it slimming friendly
This version is keto and high‑fat/low‑carb friendly. To adapt for Slimming World or a lower‑fat approach, replace chorizo with lean ham or other lean deli meats and use a low‑calorie spray instead of oil for frying.
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Keto Crustless Quiche with Chorizo and Goat’s Cheese
Video
Equipment
- Slow Cooker
Ingredients
- 8–9 large eggs
- 2 tbsp chopped parsley
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp ground pepper
- 200g (7 oz) spicy chorizo, chopped into small cubes
- 1 tbsp avocado or olive oil
- 1 yellow onion, finely diced
- 125g (1 cup) 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 release their oils and crisp slightly.
- Add the diced onion, mushrooms and garlic and cook until softened. Set aside to cool slightly.
- Crack 8–9 large eggs into a bowl, season with salt, pepper, garlic powder and paprika, and beat lightly. For a creamier result, add a splash of sour cream or heavy cream.
- Add chopped parsley and sliced spinach to the eggs and stir to combine. Fold in the cooled chorizo and onion mixture and transfer the batter to a jug for pouring.
- Line the slow cooker with a 20cm/8‑inch cake liner (double or triple for strength). Pour in the batter carefully.
- Top with slices of goat’s cheese and season with pepper and optional chilli flakes.
- Place a layer of kitchen paper or a clean towel under the lid to reduce condensation. Cook on HIGH for 90 minutes, then check. If the center is still wobbly, cook for up to 30 minutes longer.
- Lift the quiche out of the cooker and serve with a green salad. Leftovers keep in the fridge for 2–3 days.
Hob / Oven Method
- Follow steps 1–4 above, then pour the mixture into a greased pie plate.
- Bake at 350°F (180°C) for about 40 minutes, until set. Let cool briefly, slice and serve.
Notes
Make it Slimming Friendly
This recipe is suitable for ketogenic and high‑fat, low‑carb diets as written. To make it Slimming World friendly, swap chorizo for lean ham or another lean deli meat and use a low‑calorie spray instead of oil to fry the vegetables and meat.
Nutrition
Nutritional information is approximate and will vary based on ingredients and serving sizes.
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