Festive Keto Goat Cheese & Kale Quiche

4.1 stars, average of 28 ratings

Festive Keto Goat Cheese & Kale QuichePin recipeFollow us 121.7k

There’s nothing quite as enjoyable as a good quiche and this keto Festive Goat Cheese & Kale Quiche is as tasty as they come. The pastry, so buttery and light, it’d fool any grain eater into thinking it was the real deal!

It’s one of those go to recipes you’ll revisit time and time again. Great for the Holiday season just or a lazy brunch. Or why not make on a Sunday and keep in the fridge to use for lunches in the week? Stores well for up to 4 days in the fridge and freezes really well too.

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Hands-on Overall

Nutritional values (per serving)

Net carbs3.8 grams
Protein9.1 grams
Fat21.7 grams
Calories252 kcal

Calories from carbs 6%, protein 15%, fat 79%

Total carbs8.4 gramsFiber4.6 gramsSugars2.5 gramsSaturated fat6.6 gramsSodium254 mg(11% RDA)Magnesium69 mg(17% RDA)Potassium293 mg(15% EMR)

Ingredients (makes 8 servings)

  • 1 red bell pepper (100 g/ 3.5 oz)
  • 1 tbsp extra virgin olive oil (15 ml)
  • 1 small brown onion (80 g/ 2.8 oz)
  • 2 cloves of garlic, minced
  • 100 g of chopped kale, stalks removed (3.5 oz)
  • 1/2 cup of cherry tomatoes (80 g/ 2.8 oz)
  • 60 g soft goats cheese (2.1 oz)
  • 4 large eggs
  • 3 tbsp Marinara Sauce or Red Pesto (45 g/ 1.6 oz)
  • good pinch of sea salt or pink Himalayan salt
  • 1/4 tsp cracked black pepper
To serve:
  • fresh basil leaves and/or watercress


  1. Preheat the oven to 180 °C/ 355 °F (fan assisted). Make the savoury pie crust as per this recipe here.
  2. Blitz the kale in a high speed food processor until fine. Option to simply chop fine if you prefer. Festive Keto Goat Cheese & Kale Quiche
  3. Peel and finely dice the onion. Heat 1 tablespoon of olive oil in a pan. Add the onion and gently fry on a medium/ low heat for about 2 minutes until soft.
  4. Peel and finely chop the garlic. Add the kale and garlic to the onion and sauté for a further 1 - 2 minutes on the same heat until wilted. Remove from the heat.
  5. Add 2 tablespoons of the marinara or red pesto sauce to the bottom of the quiche crust and spread evenly across the bottom.
  6. Add the kale, onion and garlic mix and spread to the edges. Half the cherry tomatoes and place on top of the kale mix, along with the soft goats cheese. Festive Keto Goat Cheese & Kale Quiche
  7. Crack open the eggs in a cup and whisk with a fork. Add a good pic of salt and pepper. Add to the quiche base and top with little dollops of the remaining 1 tablespoon of marinara or red pesto sauce.
  8. Bake in the oven for 20 - 25 minutes until the eggs have set.
  9. Remove from the oven, allow to cool slightly and top with fresh basil leaves, cracked black pepper and optional baby watercress. Store in the fridge for up to 4 days. Festive Keto Goat Cheese & Kale Quiche

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Multipurpose Keto Pie Crust, recipe 2 (KetoDiet blog)
1.3 g3.9 g15 g158 kcal
Peppers, red bell, fresh
0.5 g0.1 g0 g4 kcal
Olive oil, extra virgin
0 g0 g1.7 g15 kcal
Onion, brown (yellow), raw
0.6 g0.1 g0 g4 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Kale, curly, fresh
0.5 g0.2 g0.1 g4 kcal
Tomatoes, cherry, fresh, sweet varieties
0.3 g0.1 g0 g2 kcal
Goat cheese, fresh (soft)
0 g1.4 g1.6 g20 kcal
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Marinara sauce
0.2 g0.1 g0.9 g10 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving
3.8 g9.1 g21.7 g252 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (2)

This looks so good! Do you think coconut flour would work instead of almond? My partner can't eat almonds, but I think we'd both enjoy this.


Hi Natalie, I haven't tried it with coconut flour but if I were to substitute it, I would use less coconut flour and more liquids (add an egg) as coconut flour is a lot more absorbent (I generally use about 1/3 cup coconut flour per cup of almond flour). You may have to try and see what works best as you make the dough. I hope this helps!