These Keto Quiche Cups combine tender ham, fresh asparagus, and sharp cheddar for an easy spring brunch. A gluten-free, low-carb crust holds a creamy ricotta-and-egg filling, making these mini quiches ideal for breakfast, brunch, or make-ahead meals.
These ham and asparagus mini quiche cups are perfect for spring and summer gatherings. A ricotta-and-egg mixture yields a rich, fluffy filling that pairs beautifully with a flaky, almond-flour crust. They work well as an appetizer for showers and holiday brunches, are crowd-pleasers at potlucks, and freeze beautifully for easy meal prep and grab-and-go breakfasts.
Want more gluten-free quiche ideas? Try a sausage-and-spinach quiche or a bacon-and-asparagus quiche for different flavor combinations.
Ingredients
Below is a summary of the ingredients used in this recipe. Exact measurements are included in the printable recipe card.
- Almond flour – essential for the crust; coconut flour is not a suitable substitute.
- Butter, cream cheese, and salt – bind and flavor the gluten-free crust. Dairy-free alternatives were not tested.
- Apple cider vinegar – a small amount keeps the dough tender and helps prevent cracks during baking.
- Eggs – used in both the crust and the quiche filling; large eggs are recommended.
- Ricotta cheese – gives the filling a light, creamy texture. If needed, heavy cream or blended cottage cheese can be substituted.
- Fresh asparagus, sliced ham, and shredded cheddar – a classic spring combination; see FAQ for mix-in ideas.
- Optional garnishes: parsley, chives, thyme, pickled shallots, crumbled bacon, feta, or a drizzle of hollandaise.
Get the Recipe:
Ham and Asparagus Mini Quiche
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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
Filling:
- 6 eggs
- 1/2 cup ricotta cheese
- 1/2 cup ham
- 1/2 cup chopped asparagus
- 1/2 cup shredded cheddar
Equipment
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Silicone muffin pan (preferred) or regular 12-count muffin tin
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Food processor or sturdy mixer
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Mixing bowl
Instructions
To Prepare the Crust:
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Combine almond flour, salt, butter, and cream cheese in a food processor or mixer and pulse until the mixture resembles coarse crumbs.
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Add one egg and the apple cider vinegar, then mix until the dough holds together.
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Form the dough into a ball, wrap it, and chill in the refrigerator for at least 2 hours to firm up the butter.
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Divide the chilled dough into 12 pieces and press each piece into the bottom and up the sides of a prepared muffin tin to form mini crusts.
For the Filling:
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, whisk together the eggs and ricotta until smooth.
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Evenly divide the chopped ham, asparagus, and shredded cheddar among the prepared crusts, then pour the egg mixture into each cup until about 3/4 full.
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Bake for 20 minutes, or until the quiches are set and lightly golden. Allow to cool slightly before removing from the pan.
Notes
- To reheat: Preheat oven to 300°F and bake for 15 minutes.
- If you’re not following keto, any gluten-free crust will work.
Each quiche cup contains approximately 2.7 net carbs.
How to Make Keto Mini Quiche
These mini quiches are made in two parts: a simple almond-flour crust and a ricotta-egg filling. You’ll need a food processor or mixer, a mixing bowl, and a standard 12-cup muffin pan. A silicone pan helps the quiches release easily; if using metal, use nonstick spray or liners.
To make the crust, pulse almond flour, salt, butter, and cream cheese in a food processor until coarse crumbs form. Add the egg and apple cider vinegar, then mix until the dough holds together. Shape into a ball, wrap, and chill in the refrigerator for at least 2 hours so the butter firms up.
Divide the chilled dough into 12 portions and press each into the muffin wells, forming small crusts up the sides. In a bowl, whisk the eggs and ricotta until smooth. Scatter chopped ham, asparagus, and cheddar into each crust, then pour the egg mixture until each cup is about three-quarters full. Bake at 350°F for 20 minutes, or until set. Allow to cool slightly before removing from the pan.
Keto Quiche FAQ’s
Yes. Bake them ahead, refrigerate, and reheat on a baking sheet at 300°F for about 15 minutes. You can also prepare the crust up to 3 days in advance in the fridge, or freeze it (well wrapped) for up to 4 months.
Yes. Cool completely, seal in an airtight container, and freeze up to three months. Reheat from frozen in the oven or microwave.
Yes. Make crustless mini quiches by pouring the filling directly into silicone-lined or paper-lined muffin cups; eggs may stick in metal tins without liners.
Fresh asparagus is recommended. Frozen asparagus can release excess moisture and may prevent the quiche from setting properly.
Try cheeses like Gruyère, smoked gouda, Swiss, or Pepper Jack. Add vegetables such as onions, bell peppers, or mushrooms. Swap ham for bacon, sausage, chicken, chorizo, or steak strips.
Yes—mini muffin tins will yield bite-sized quiches and likely reduce bake time. Check frequently to avoid overcooking.
More brunch recipes:
- Lemon Raspberry Cake Loaf
- Keto Sausage Biscuits
- Stuffed French Toast Waffles
- Overnight Breakfast Casserole
- Keto Pumpkin Muffins