Low-Carb Cacio e Pepe Quiche

Low-Carb Cacio e Pepe Quiche is a delicious and easy dish that’s perfect for breakfast, lunch or dinner! 

Italy is on my travel bucket list. 

What I wouldn’t give to have a giant bowl of freshly cooked pasta tossed in a buttery, cheesy sauce right now. 

Since I won’t be going to Italy anytime soon, I thought why not make a dish that celebrates all the Italian flavors, but keeps us on the hot girl summer path. Let me introduce you to your new best friend: Low-Carb Cacio e Pepe Quiche. 

This clever twist takes the classic Roman pasta dish known for its simple yet bold marriage of cheese and black pepper, and puts it into a crustless quiche. It’s comfort food with a modern, carb-conscious spin, perfect for brunch, lunch, or a cozy dinner.

In case you just want pasta, don’t sleep on these recipes: Spring Pesto Lamb Pasta, Easy Pizza Pasta Salad, or Lentil Pasta with Creamy Mustard Sauce.  

The Cacio e Pepe Inspiration

Cacio e Pepe, meaning “cheese and pepper” in Italian, is all about letting a few ingredients shine: sharp Pecorino Romano and freshly cracked black pepper create a dish that’s deceptively simple yet deeply flavorful. This quiche captures that essence, swapping pasta for a velvety egg base while keeping the cheesy, peppery punch front and center. 

Why Low-Carb?

By ditching the traditional pastry crust, this quiche leans into a protein-packed, low-carb vibe that doesn’t sacrifice flavor. The eggs and cheese meld into a custard-like texture that’s rich without being heavy, and the black pepper adds a warm, spicy kick. It’s a dish that feels decadent but aligns with keto or low-carb lifestyles.

Ingredients Used to Make Low-Carb Cacio e Pepe Quiche 

Low-Carb Cacio e Pepe Quiche transforms the classic Roman pasta dish into a crustless, protein-packed meal. Here’s what you’ll need to make  this savory quiche.

• Cauliflower
• Olive oil
• Eggs
• Sour Cream
• Half/Half
• Whole Milk
• Ground Pepper
• Dried Oregano
• Garlic Powder
• Onion Powder
• Pecorino Romano Cheese

How to Make Low-Carb Cacio e Pepe Quiche 

Here’s how to make this savory, protein-packed meal with pantry staples.

• Preheat an oven to 425 degrees. 
• Spray a 9 ½-inch deep pie dish with nonstick cooking spray. Add the chopped cauliflower and toss with olive oil. Roast the cauliflower for about 15 to 20 minutes or until golden brown. Remove from the oven and set aside. 
• Turn the oven to 350 degrees. Next, in a large mixing bowl combine eggs, sour cream, half/half, whole milk, oregano, garlic powder, onion powder, kosher salt and pepper. Once smooth, whisk in the Pecorino. Pour the mixture over the cauliflower and bake until set for about 30 minutes. 
• Remove from the oven and let the quiche set for about 10 minutes before serving. Enjoy! 

Variations of Low-Carb Cacio e Pepe Quiche

Here are some exciting variations to spice up this savory quiche while keeping it low-carb.

Spinach and Mushroom Cacio e Pepe Quiche: Fold in a cup of sautéed spinach and sliced mushrooms to the egg mixture before baking. The earthy veggies add bulk and nutrition, complementing the sharp Pecorino and pepper for a heartier, green-packed bite that’s still keto-friendly.

Bacon and Cheddar Cacio e Pepe Quiche: Mix in ½ cup of crumbled, cooked bacon and swap half the Pecorino for sharp cheddar. The smoky bacon amps up the savoriness, while cheddar adds a gooey richness, keeping the black pepper as the spicy star.

Spicy Chorizo Cacio e Pepe Quiche: Add ½ cup of cooked, crumbled chorizo to the egg base for a fiery, Spanish-inspired twist. Dial back the black pepper slightly to let the chorizo’s heat shine, and sprinkle extra Pecorino on top for a crispy finish.

Asparagus and Lemon Zest Quiche: Stir in blanched, chopped asparagus (about 1 cup) and a teaspoon of lemon zest to brighten the flavors. The asparagus adds a fresh, crisp contrast to the rich cheese, while lemon lifts the peppery bite without adding carbs.

Proper Storing 

Here’s how to store it for short-term or longer-term use.

Room Temperature: Serve Promptly

The quiche is best enjoyed warm or at room temperature right after baking, when the cheesy, peppery flavors are vibrant. Slice what you need and refrigerate the rest quickly to keep it safe.

Refrigeration: Short-Term Storage

For leftovers or make-ahead meals, the fridge is ideal. Let the quiche cool to room temperature then cover it tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. It’ll stay fresh for 3-4 days. 

Freezing: Longer-Term Option

The quiche freezes well for longer storage. Cool it completely, then wrap the whole quiche or individual slices tightly in plastic wrap followed by a layer of aluminum foil, or place in a freezer-safe airtight container or zip-top bag. It’ll keep for up to 2-3 months.