By Kim Hardesty
This beautiful low carb ham and arugula quiche is bursting with flavor and is suitable for a breakfast, a brunch or dinner. A nicely seasoned low carb, gluten & grain-free crust makes it extra special.
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Here is another great low carb quiche to help use up left over ham. It can be made crustless for an every day breakfast quiche or with a crust for a more substantial meal. The crust gives it just the right look for a nice brunch and amps-up the flavor to spectacular.
This is the best tasting low carb quiche I have on the blog so far, excluding theand we've enjoyed it several times. The secret to the extra flavor is my . I haveused it in almost everything - from crackers, soup, chicken wings, Italian dishes, salad dressing...
As long as we are talking about flavor, can we talk about the cheese for a minute? This low carb ham & arugula quiche has creamy Havarti cheese AND smoked Gouda. I like the combination because the Havarti cheese is a softer cheese and adds creaminess and the smoked Gouda adds a nice layer of flavor. Besides, who doesn't like Gouda cheese?
I've included the carb counts for those times one might want to make this a low carb crustless quiche. Crustless quiches are my favorite and this Ham & Arugula quiche tastes just as good crustless as it does with the crust. I've made quite a few test quiches and I have to report that they have all frozen beautifully. Remember, this is not a flaky pastry crust, it is a low carb quiche crust and it will be different - not bad, just different.
Are you looking for another ham quiche? Try the Ham Quiche Lorraine with Caramelized Onions.
This great Low Carb Ham & Arugula Quiche is 6 net carbs per serving as shown.
Crustless 10: Calories 402, Fat 35, Carbohydrate 6, Fiber trace, Protein 17
Crustless 8: Calories 502, Fat 43, Carbohydrate 8, Fiber trace, Protein 21
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Ham & Arugula Quiche with Creamy Havarti & Smoked Gouda Cheese
This beautiful Ham & Arugula Quiche is bursting with flavor and is suitable for a breakfast, a brunch or dinner. A nicely seasoned low carb, gluten & grain-free crust makes it extra special.
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 10
Calories: 428kcal
Author: lowcarbmaven.com
Ingredients
Herb Almond Crust
- 2 cups almond flour
- 2 large eggs, beaten
- 2 teaspoons Garlic and Herb Seasoning Blend
Ham and Arugula Quiche Filling
- 10 ounces ham, chopped
- 4 ounces shallots, thinly sliced
- 4 ounces onion, thinly sliced
- 5 ounces fresh arugula
- 2 tablespoons oil
Custard
- ½ teaspoon Garlic and Herb Seasoning Blend
- 1 pinch nutmeg
- 2 cups heavy cream
- 8 large eggs
- 4 ounces havarti cheese
- 4 ounces Gouda cheese
- 1 medium tomato, seeded and sliced thinly into rounds
Instructions
Herb Crust:
Mix the dry crust ingredients in a smallish bowl and mix with a fork to combine and break up any lumps. In a smaller bowl, beat the egg, then add it to the dry ingredients mixing to form a dough. Refrigerate until needed up to 3 days.
Method:
Cut a piece of parchment and trace around the bottom of a 9 inch spring-form pan and cut the circle out. Cut two strips of parchment to line the sides of the pan, too. Spray the bottom of the spring-form pan and fit the parchment circle on it. Remove the dough from the refrigerator and divide it in half. Roll one half of the dough between two pieces of parchment the same diameter as the bottom of the spring-form pan. Transfer the round of dough to the prepared spring form pan and position. Trim off any excess. Spray the ring portion of the pan and attach it to the bottom. Add the strips of parchment to line the inside of the ring. Roll the other portion of dough into a rectangle and cut it down the middle lengthwise with a knife. Remove sections of the dough and place it along the inside of the pan. Trim the top evenly to about ¾ of an inch from the top. Use any extra dough to patch any holes. Put the thyme crust into the refrigerator. (This step is fiddly but worth it)
Quiche Preparation:
Thinly slice the onions and shallots. Cut the tomato in half and gently squeeze/scoop out the seeds. Slice thinly into rounds. Grate the cheese and reserve ¼ to sprinkle on top of the quiche before it goes into the oven.Chop the ham.
Preheat the oven to 350 and place the rack in the lower third.
Quiche Method:
Add the onions an shallots to a cold pan with 1 tablespoon of oil. Turn the heat to medium-high and cook until the onions begin to sizzle. Stir to coat them in the oil. Add ½ cup water and simmer them, covered, until soft - the heat will need to be reduced during the simmering.
When onions are soft, uncover and cook gently until they begin to brown. Add the arugula and cook until wilted. Remove to a large bowl.
Add 1 tablespoon of oil to the pan and brown the ham, then add it to the onions and arugula. Cool slightly.
Next, add the ingredients for the custard to the bowl, adding the cheese last. Blend together with a hand mixer and pour into the spring-form pan.
Place the tomatoes on top in an attractive pattern and sprinkle with the reserved cheese. Place the ham & arugula quiche into the oven and bake for almost an hour. Remove from the oven when there is barely a wiggle in the middle for a properly cooked quiche. I prefer to wait until the top is nice and brown and the quiche is thoroughly cooked.
When the quiche is done, remove it from the oven and cool for 30 minutes before removing the sides.
Serves 10 as part of a brunch.
Notes
Nutrition Facts Ham & Arugula Quiche with Creamy Havarti & Smoked Gouda Cheese Amount Per Serving Calories 428Calories from Fat 333 % Daily Value* Fat 37g57% Carbohydrates 8g3% Fiber 2g8% Protein 18g36% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 428kcal | Carbohydrates: 8g | Protein: 18g | Fat: 37g | Fiber: 2g
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Reader Interactions
Comments
Kelly
Can you make ahead and freeze.
Reply
Kim Hardesty
Yes, you can freeze it. I love this quiche! -Kim
Reply
JCH
I’d like to make without a crust. All I have is a glass pie dish. Would I still use 8 eggs? Seems like it would be too big...any suggestions appreciated!
Reply
Kim Hardesty
Hi JCH. This is a BIG quiche. It would be better to make this in an 8x8x2 inch glass baking dish. If the glass baking dish is all you have, then halve the recipe. I would alter the instructions a little: Layer the cheese and filling mixture in the dish, starting with the cheese and finishing with the cheese. Try cheese, filling, cheese, filling, cheese. Then pour the egg and cream mixture over, finishing with slices of the tomato. Bake at 350F on the middle rack for 35-50 minutes depending on your oven. It's done when the center is just a tiny bit wet but the rest of the quiche is cooked through. -Kim
Reply
Anne Buggy
I have extra ham leftover from New Year's Day and would like to try this recipe, however I am allergic to nuts. I wonder if another gluten free flour can be substituted for the almond flour in the crust?
Reply
Kim
You don’t have to make a crust if you don’t want to. Some people use flax for their crust and others use sunflower seed flour. Does this help? -Kim
Reply
Kristin White
This is hands down the best quiche I have a ever had or prepared. I used bacon instead of ham because that's what I had and couldn't resist after rendering the bacon grease. I am so happy to have found you and can't wait to try your other recipes. Thank you!
Reply
Kim
Yay. I'm so glad you tried the quiche and liked it enough to leave a comment. It is one of my favorite recipes. I often interchange ham and bacon in quiche recipes - so good! Thank you again for taking the time to leave a comment. Have a wonderful week. -Kim
Reply
Kelli
Had this today for Easter brunch. Really, really excellent flavor. I cooked the onions on low for a long time to where they were almost caramelized. Sauteed the ham on high pretty quickly so the peices got a nice browning. You may have mentioned this somewhere but FYI for folks, this makes two regular sized quiches.
Reply
Kim
Thanks for the great feedback, Kelli. I love this quiche. Did you make the crust or leave it crustless? Thanks for telling me that it made two regular quiches - I had no idea. I'll add it to the recipe. Happy Easter. Enjoy your week. -Kim
Reply
caitlin kelly
I made this tonight... WOW! It's really great! The texture is so creamy and wonderful. Gouda and Havarti are two cheeses I never would have thought to put in a quiche or omelette, and I'm so glad I listened to you and didn't go with Cheddar and/or Swiss.
My crust didn't turn out as pretty as yours, but it still tastes awesome - and I'm happy with the result as it was my first time using almond flour to make a pie crust.
I made your loaded cauliflower last night and that was really good too.
Love your website and can't wait to try out additional recipes!
Reply
Kim
Caitlin, I love receiving comments like this. I'm so glad you gave the recipe a try. This was our favorite quiche last year and am thrilled that you liked it too. Thank you so much for taking the time to come back to the site to leave such a great comment. Enjoy your week. -Kim
Reply
Jill
This looks beautiful! What size springform pan did you use?
Reply
Kim
Thanks Jill! I used a 9 inch spring form pan. I'll add that to the recipe right now. Have a great week. -Kim
Reply
Beverly
You just put me way ahead on our planning for Easter brunch! Thinking some low carb chicken sausages, and a salad of greens with low carb fruit on the side.....and as a splurge, some champagne! Thanks for this recipe. It's perfect!
Reply
Kim
Beverly, you picked a winner with this recipe. It's received a lot of compliments in the past year on Facebook. Doesn't it feel good to have things planned in advance for the big Holidays? Your menu sounds great! And, it's my absolute pleasure to share. Enjoy your weekend! -Kim
Reply
Alexandra
It looks great, but where does the arugula get added? I've read the recipe twice, and there's no mention of it. Does it get sautéed with the onions and shallots?
Thanks
Reply
Kim
Alexandra, good catch! So sorry about that! Yes, you are correct and the recipe has been corrected. Thank you, and I hope you enjoy the recipe! -Kim
Reply
zouhair najjar
hi, thank you for this recipe which looks really very nice. Unfortunately , i can not try it because we do not have almond flour as well as i do not eat ham meat . However i must say it awesome recipe , buon apetit to those who can do it and make it
Reply
Kim
Thank you for your comment, Zouhair! -Kim
Reply
Kathleen
This looks like the quiche that is served at the B&B I visit in Key West, sad not going this year, definitely going to make this !
Reply
Pernille
This looks awesome! This has got to be the best looking low carb quiche I have ever seen:-) It goes straight on the list of "must makes"
Reply
Kim
Thanks, Pernille. It's my favorite! Enjoy.
Reply
Cheyanne
Kim, This quiche is not only beautiful, it also sounds seriously delicious! I LOVE gouda cheese... but really, what is there not to like about that cheese?? Thanks so much for sharing, I'm definately going to be making this soon! Cheers!
Reply
Kim
Hi, Cheyanne. I'm glad you think so. I'm with you, cheese is a great thing. I hope you like it. Let me know either way!
-Kim
PS. I like your hat!Reply
Thao @ In Good Flavor
This is an impressive looking quiche! I'd love to have a slice of this beauty!
Reply
Kim
Hi Thao. Thanks for the nice compliment. Next time I'll save you a piece! :)
-KimReply
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