45+ Delicious Friday Low Sodium Quiche Recipes for Every Taste

When it comes to preparing a satisfying and nutritious meal, quiche is a beloved option.

It’s versatile, easy to make, and can be enjoyed for breakfast, lunch, or dinner. But for those looking to reduce sodium in their diet, finding a quiche recipe that’s both delicious and heart-healthy can sometimes feel like a challenge.

That’s where these 45+ low sodium quiche recipes come in! Packed with fresh ingredients and bursting with flavor, these quiches are the perfect way to enjoy a savory treat without worrying about excess salt.

Whether you prefer a veggie-packed quiche or a classic combination of eggs and cheese, this collection has something for everyone.

So, get ready to make your Friday meal healthier, one slice at a time!

45+ Delicious Friday Low Sodium Quiche Recipes for Every Taste

With these 45+ low sodium quiche recipes, you can enjoy a delicious and satisfying meal without compromising your health.

These recipes not only make Fridays more exciting but also offer a variety of flavors and ingredients that will keep your taste buds intrigued.

From creamy egg mixtures to vibrant veggies and lean proteins, each recipe is designed to minimize sodium without sacrificing taste.

So, whether you’re hosting a brunch, preparing for a quick weeknight dinner, or just indulging in a cozy breakfast, these low sodium quiches will become a staple in your recipe collection.

Get ready to enjoy flavorful meals that nourish your body and your soul!

Spinach and Cheese Low-Sodium Quiche

This Spinach and Cheese Low-Sodium Quiche is an ideal keto lunch option. It’s rich in healthy fats and packed with protein from eggs and cheese, while spinach adds fiber and essential vitamins. This quiche has a creamy texture without the excess sodium, making it a nutritious choice for those watching their salt intake.

Ingredients:

• 1 ½ cups fresh spinach, chopped
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1 cup heavy cream
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 pre-made low-carb almond flour crust (optional)
• Fresh herbs like thyme or basil for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté until wilted (about 3-5 minutes). Remove from heat and set aside.
3. In a mixing bowl, whisk together eggs, heavy cream, garlic powder, and black pepper.
4. Stir in the sautéed spinach and mozzarella cheese into the egg mixture.
5. Pour the egg mixture into the prepared crust.
6. Bake for 30-35 minutes or until the quiche is set and golden brown on top.
7. Let it cool for a few minutes before slicing and serving. Garnish with fresh herbs if desired.

This Spinach and Cheese Low-Sodium Quiche is an excellent low-carb, keto lunch option. It’s rich in vitamins from spinach, and the mozzarella provides both flavor and creaminess without excess sodium. The combination of eggs and heavy cream creates a satisfying, filling meal that will keep you energized throughout the afternoon. Perfect for those looking to enjoy a delicious, healthy, and easy-to-make quiche.

Zucchini and Bacon Low-Sodium Quiche

This Zucchini and Bacon Low-Sodium Quiche offers a savory, satisfying meal that’s packed with protein and low in carbs. The zucchini adds moisture while the crispy bacon brings a smoky flavor, making this quiche a delightful addition to any low-sodium, keto-friendly diet.

Ingredients:

• 1 medium zucchini, grated
• 4 strips of uncooked turkey bacon (low-sodium)
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Prepare the low-carb crust in a pie dish and set aside if using.
2. Heat olive oil in a skillet over medium heat. Add the turkey bacon strips and cook until crispy. Remove from the pan, chop into small pieces, and set aside.
3. In the same skillet, add grated zucchini and sauté for 3-4 minutes until soft. Remove from heat and set aside to cool.
4. In a large mixing bowl, whisk together eggs, heavy cream, black pepper, and shredded cheddar cheese.
5. Stir in the cooked zucchini and bacon pieces into the egg mixture.
6. Pour the egg mixture into the prepared crust.
7. Bake for 25-30 minutes or until the quiche is golden brown and set in the center.
8. Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.

This Zucchini and Bacon Low-Sodium Quiche is an indulgent yet healthy keto lunch. The zucchini adds a refreshing texture, while the turkey bacon brings a delightful crunch and smoky flavor without excess sodium. It’s perfect for anyone on a low-sodium diet, offering a filling, flavorful, and guilt-free quiche option.

Mushroom and Swiss Low-Sodium Quiche

The Mushroom and Swiss Low-Sodium Quiche is an elegant yet simple low-carb option, perfect for a Friday lunch. Earthy mushrooms paired with creamy Swiss cheese create a luxurious, satisfying quiche that is both keto-friendly and low in sodium.

Ingredients:

• 1 cup fresh mushrooms, sliced
• 6 large eggs
• 1 cup shredded Swiss cheese
• ½ cup heavy cream
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme (optional)
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until tender and browned (about 5-7 minutes).
3. In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and shredded Swiss cheese.
4. Stir in the sautéed mushrooms and thyme (if using) into the egg mixture.
5. Pour the egg mixture into the prepared crust.
6. Bake for 30-35 minutes or until the quiche is set and slightly golden on top.
7. Allow the quiche to cool for a few minutes before slicing and serving.

This Mushroom and Swiss Low-Sodium Quiche is a savory and creamy option that will satisfy your cravings without compromising your sodium intake. The earthy mushrooms pair wonderfully with the mild, nutty Swiss cheese, making for a rich, flavorful quiche that’s perfect for a keto lunch. With minimal preparation and a low-sodium twist, it’s an easy and delicious addition to your meal plan.

Broccoli and Cheddar Low-Sodium Quiche

This Broccoli and Cheddar Low-Sodium Quiche is a classic keto dish that’s full of flavor, low in carbs, and packed with nutrients. The broccoli provides fiber, while the sharp cheddar cheese adds a savory depth, making it a comforting, yet healthy lunch option. This quiche is a perfect way to incorporate vegetables into your keto meal plan without sacrificing taste.

Ingredients:

• 1 cup broccoli florets, chopped
• 6 large eggs
• 1 cup shredded sharp cheddar cheese
• ½ cup heavy cream
• 1 tablespoon olive oil
• ¼ teaspoon black pepper
• 1 teaspoon onion powder
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped broccoli and sauté for 3-4 minutes until slightly softened. Set aside to cool.
3. In a large mixing bowl, whisk together the eggs, heavy cream, black pepper, and onion powder.
4. Stir in the shredded cheddar cheese and sautéed broccoli into the egg mixture.
5. Pour the mixture into the prepared crust.
6. Bake for 30-35 minutes or until the quiche is set and golden on top.
7. Let it cool for a few minutes before slicing.

This Broccoli and Cheddar Low-Sodium Quiche is an ideal keto lunch option. The combination of tender broccoli and sharp cheddar offers a flavorful and filling meal, all while keeping sodium levels low. This quiche is also high in fiber and protein, making it a great choice for maintaining energy throughout the day. It’s easy to prepare and sure to become a new favorite.

Avocado and Tomato Low-Sodium Quiche

The Avocado and Tomato Low-Sodium Quiche is a fresh, vibrant dish with creamy avocado and juicy tomatoes that perfectly complement each other. This quiche is a keto-friendly lunch that’s bursting with healthy fats and vegetables, making it satisfying and packed with nutrients.

Ingredients:

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. In a skillet, heat olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until softened. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the eggs and heavy cream. Add black pepper and shredded mozzarella cheese.
4. Gently stir in the sautéed tomatoes and diced avocado into the egg mixture.
5. Pour the mixture into the prepared crust.
6. Bake for 25-30 minutes or until the quiche is set and lightly browned on top.
7. Allow the quiche to cool for a few minutes before serving. Garnish with fresh basil leaves if desired.

This Avocado and Tomato Low-Sodium Quiche is a perfect balance of creamy and fresh, making it a light but filling keto lunch. The avocado provides healthy fats, while the tomatoes add a burst of flavor without the need for extra sodium. It’s a refreshing twist on traditional quiche that’s easy to make and full of nourishing ingredients, offering a delightful way to stay on track with your low-sodium, keto lifestyle.

Bacon and Leek Low-Sodium Quiche

This Bacon and Leek Low-Sodium Quiche is a savory and satisfying dish, ideal for a keto lunch. The smoky flavor of bacon pairs perfectly with the mild, slightly sweet flavor of leeks. This quiche is rich in healthy fats and protein, making it a great choice for those following a low-sodium, keto diet.

Ingredients:

• 4 strips of uncooked turkey bacon (low-sodium)
• 1 medium leek, sliced
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded Gruyère cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the turkey bacon strips and cook until crispy. Remove from the pan, chop into small pieces, and set aside.
3. In the same skillet, add the sliced leeks and sauté for 4-5 minutes until softened. Remove from heat.
4. In a large mixing bowl, whisk together the eggs, heavy cream, black pepper, and shredded Gruyère cheese.
5. Stir in the cooked bacon and sautéed leeks into the egg mixture.
6. Pour the mixture into the prepared crust.
7. Bake for 30-35 minutes or until the quiche is golden and set in the center.
8. Let the quiche cool slightly before slicing and serving.

The Bacon and Leek Low-Sodium Quiche is an indulgent yet healthy choice for anyone on a low-sodium, keto diet. The combination of crispy bacon and soft leeks adds rich flavor to the creamy egg base, making this quiche a deliciously savory lunch. It’s easy to prepare, filling, and low in carbs, making it an excellent addition to your keto meal rotation.

Roasted Red Pepper and Feta Low-Sodium Quiche

This Roasted Red Pepper and Feta Low-Sodium Quiche brings a Mediterranean flair to your keto lunch. The sweet, smoky flavor of roasted red peppers pairs beautifully with the creamy and slightly tangy feta cheese, while the eggs and heavy cream create a rich, satisfying texture. This dish is perfect for those seeking a low-carb, low-sodium quiche that’s bursting with flavor.

Ingredients:

• 1 cup roasted red peppers, chopped
• 6 large eggs
• ½ cup heavy cream
• 1 cup crumbled feta cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped roasted red peppers and sauté for 2-3 minutes to bring out their flavor. Remove from heat.
3. In a large mixing bowl, whisk together the eggs, heavy cream, black pepper, and oregano.
4. Stir in the crumbled feta cheese and sautéed roasted red peppers into the egg mixture.
5. Pour the mixture into the prepared crust.
6. Bake for 25-30 minutes, or until the quiche is golden and set in the center.
7. Allow the quiche to cool slightly before slicing and serving.

The Roasted Red Pepper and Feta Low-Sodium Quiche is a flavorful, keto-friendly option that is rich in healthy fats and protein. The sweet and smoky roasted red peppers pair wonderfully with the tangy feta, making this quiche both savory and satisfying. It’s the perfect low-sodium, low-carb lunch that will transport you to the Mediterranean with every bite.

Chicken and Pesto Low-Sodium Quiche

The Chicken and Pesto Low-Sodium Quiche is a savory, nutrient-packed dish that combines tender chicken with fragrant basil pesto. It’s the perfect keto-friendly meal for anyone looking for a filling and flavorful lunch. The combination of protein from the chicken, healthy fats from the pesto, and creamy eggs makes this quiche a satisfying choice.

Ingredients:

• 1 cup cooked chicken breast, shredded
• 2 tablespoons homemade or store-bought low-sodium pesto
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ¼ teaspoon black pepper
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. In a mixing bowl, whisk together the eggs, heavy cream, black pepper, and mozzarella cheese.
3. Gently fold in the shredded chicken and pesto, ensuring the ingredients are evenly distributed.
4. Pour the egg mixture into the prepared crust.
5. Bake for 25-30 minutes, or until the quiche is golden and set in the center.
6. Let the quiche cool for a few minutes before slicing and serving.

This Chicken and Pesto Low-Sodium Quiche is a rich, satisfying, and protein-packed option that’s ideal for a keto lunch. The fresh basil pesto infuses the quiche with aromatic flavor, while the shredded chicken provides a healthy protein boost. It’s an easy-to-make, low-sodium dish that’s perfect for meal prep or a quick lunch during the week.

Asparagus and Goat Cheese Low-Sodium Quiche

This Asparagus and Goat Cheese Low-Sodium Quiche combines the delicate flavor of asparagus with the creamy richness of goat cheese. It’s a light, low-sodium, keto-friendly dish that’s perfect for a nutritious and satisfying lunch. The mild flavor of the asparagus complements the tangy goat cheese, creating a deliciously savory quiche.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 6 large eggs
• ½ cup heavy cream
• 1 cup crumbled goat cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the asparagus pieces and sauté for 4-5 minutes until they are tender and lightly browned. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the eggs, heavy cream, and black pepper.
4. Stir in the crumbled goat cheese and sautéed asparagus into the egg mixture.
5. Pour the mixture into the prepared crust.
6. Bake for 25-30 minutes, or until the quiche is set and golden on top.
7. Let it cool for a few minutes before slicing and serving.

The Asparagus and Goat Cheese Low-Sodium Quiche is a light yet flavorful option that is both low in sodium and high in nutrients. The asparagus provides fiber and vitamins, while the creamy goat cheese adds richness and depth of flavor. This quiche is an excellent keto lunch choice that’s simple to make, satisfying, and perfect for those seeking a healthy, low-carb meal.

Sausage and Kale Low-Sodium Quiche

This Sausage and Kale Low-Sodium Quiche is a hearty, savory dish that’s perfect for a filling keto lunch. The spicy sausage pairs wonderfully with the earthy, nutrient-rich kale, and the eggs provide a creamy base. With a rich, satisfying flavor and minimal sodium, this quiche is sure to keep you full and energized throughout the day.

Ingredients:

• 2 links of low-sodium sausage (or turkey sausage), crumbled
• 1 cup kale, chopped
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the crumbled sausage and cook until browned and cooked through. Remove the sausage from the skillet and set aside.
3. In the same skillet, sauté the chopped kale for 3-4 minutes until softened. Remove from heat.
4. In a large mixing bowl, whisk together the eggs, heavy cream, black pepper, and shredded cheddar cheese.
5. Stir in the cooked sausage and sautéed kale into the egg mixture.
6. Pour the mixture into the prepared crust.
7. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
8. Let the quiche cool for a few minutes before slicing and serving.

The Sausage and Kale Low-Sodium Quiche is a hearty, flavorful option that’s both low in sodium and rich in nutrients. The spicy sausage complements the earthy kale, making for a balanced and satisfying keto lunch. This quiche is easy to make and perfect for meal prep, ensuring you have a delicious and filling meal ready to go throughout the week.

Shrimp and Avocado Low-Sodium Quiche

The Shrimp and Avocado Low-Sodium Quiche is a light yet flavorful dish that combines the delicate taste of shrimp with the creamy richness of avocado. This keto-friendly quiche offers a refreshing seafood twist, with a perfect balance of healthy fats, protein, and low carbs, making it a great option for a nutritious lunch.

Ingredients:

• 1 cup cooked shrimp, chopped
• 1 ripe avocado, diced
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped shrimp and cook for 2-3 minutes, just until heated through. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the eggs, heavy cream, and black pepper.
4. Stir in the shredded mozzarella cheese, cooked shrimp, and diced avocado.
5. Pour the egg mixture into the prepared crust.
6. Bake for 25-30 minutes, or until the quiche is set and lightly browned on top.
7. Let the quiche cool for a few minutes before slicing and serving.

The Shrimp and Avocado Low-Sodium Quiche is a refreshing, nutrient-packed keto lunch that combines protein from the shrimp and healthy fats from the avocado. It’s a light, yet satisfying dish that offers a perfect balance of flavors. This quiche is low in sodium, making it a great choice for those watching their salt intake while still enjoying a delicious and filling meal.

Artichoke and Spinach Low-Sodium Quiche

This Artichoke and Spinach Low-Sodium Quiche is a vegetarian-friendly, keto-approved dish that combines the creamy texture of spinach with the earthy, tangy flavor of artichokes. Packed with nutrients and healthy fats, this quiche makes for a light yet satisfying lunch that’s perfect for a low-sodium, low-carb diet.

Ingredients:

• 1 cup canned artichoke hearts, drained and chopped
• 1 ½ cups fresh spinach, chopped
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded Parmesan cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and set aside.
3. In the same skillet, add the chopped artichoke hearts and sauté for another 2-3 minutes. Remove from heat and set aside.
4. In a large mixing bowl, whisk together the eggs, heavy cream, black pepper, and shredded Parmesan cheese.
5. Stir in the sautéed spinach and artichokes into the egg mixture.
6. Pour the mixture into the prepared crust.
7. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
8. Let the quiche cool for a few minutes before slicing and serving.

The Artichoke and Spinach Low-Sodium Quiche is a flavorful, vegetarian keto lunch that is both filling and nutritious. The artichokes add a unique depth of flavor, while the spinach provides vitamins and fiber. This quiche is low in sodium and carbs, making it a perfect option for those following a healthy, low-sodium, and keto-friendly diet.

Zucchini and Goat Cheese Low-Sodium Quiche

This Zucchini and Goat Cheese Low-Sodium Quiche is a light and refreshing option for a low-sodium, keto-friendly lunch. The mild flavor of zucchini pairs perfectly with the tangy creaminess of goat cheese, creating a savory and satisfying quiche. It’s an ideal way to enjoy fresh vegetables while keeping carbs and sodium low.

Ingredients:

• 2 medium zucchinis, grated
• 6 large eggs
• ½ cup heavy cream
• 1 cup crumbled goat cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels.
3. Heat olive oil in a skillet over medium heat. Add the grated zucchini and sauté for 3-4 minutes until softened. Remove from heat and let it cool slightly.
4. In a large mixing bowl, whisk together the eggs, heavy cream, and black pepper.
5. Stir in the crumbled goat cheese and sautéed zucchini.
6. Pour the mixture into the prepared crust.
7. Bake for 25-30 minutes, or until the quiche is set and lightly golden on top.
8. Allow the quiche to cool for a few minutes before slicing and serving.

This Zucchini and Goat Cheese Low-Sodium Quiche is a delicious, light keto lunch option that is both low in sodium and high in flavor. The zucchini provides a fresh, slightly sweet taste, while the goat cheese adds a rich, creamy tang. This quiche is easy to prepare and is a great way to enjoy a vegetable-packed, low-carb meal that satisfies your cravings.

Mushroom and Swiss Cheese Low-Sodium Quiche

The Mushroom and Swiss Cheese Low-Sodium Quiche offers a savory, earthy flavor from the mushrooms paired with the rich and nutty Swiss cheese. It’s a perfect keto lunch option, providing a creamy texture without the added sodium. This quiche is packed with flavor and makes a filling meal that’s low in carbs.

Ingredients:

• 1 cup mushrooms, sliced
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded Swiss cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes, or until they are tender and browned. Remove from heat and let them cool slightly.
3. In a large mixing bowl, whisk together the eggs, heavy cream, and black pepper.
4. Stir in the shredded Swiss cheese and sautéed mushrooms.
5. Pour the egg mixture into the prepared crust.
6. Bake for 25-30 minutes, or until the quiche is golden and set in the center.
7. Let the quiche cool for a few minutes before slicing and serving.

The Mushroom and Swiss Cheese Low-Sodium Quiche is a savory and satisfying dish that’s perfect for a keto lunch. The earthy flavor of the mushrooms combined with the rich, nutty Swiss cheese creates a delightful taste that’s perfect for those looking to cut down on sodium without compromising on flavor. It’s easy to prepare and makes a great low-carb, low-sodium meal for any time of day.

Bell Pepper and Bacon Low-Sodium Quiche

The Bell Pepper and Bacon Low-Sodium Quiche is a flavorful and filling option for those following a low-sodium, keto-friendly diet. The sweetness of bell peppers and the smoky richness of bacon come together to create a delicious quiche that’s perfect for lunch. Packed with protein and healthy fats, this dish is sure to keep you satisfied.

Ingredients:

• 1 red bell pepper, diced
• 4 strips of low-sodium bacon, cooked and crumbled
• 6 large eggs
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 pre-made low-carb almond flour crust (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). If using a low-carb almond flour crust, prepare it in a pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the diced bell pepper and sauté for 3-4 minutes until softened. Remove from heat.
3. In a large mixing bowl, whisk together the eggs, heavy cream, black pepper, and shredded cheddar cheese.
4. Stir in the crumbled bacon and sautéed bell pepper.
5. Pour the mixture into the prepared crust.
6. Bake for 30-35 minutes, or until the quiche is golden and set in the center.
7. Allow the quiche to cool slightly before slicing and serving.

This Bell Pepper and Bacon Low-Sodium Quiche is a flavorful and satisfying keto lunch that offers a delicious balance of smoky bacon and sweet bell peppers. It’s a rich, low-carb meal that’s perfect for those who want to enjoy a flavorful quiche without extra sodium. The combination of protein, healthy fats, and vegetables makes it a well-rounded meal that’s sure to please your taste buds.

Note: More recipes are coming soon!