This Easy Keto Quiche Lorraine recipe is a delicious and creamy pie with a flaky low carb crust, filled with a savory egg custard with gruyere cheese and bacon.
With only 2g net carbs per slice, it is sure to be a low carb favorite meal for anyone trying to lower their carb intake. A perfect diabetic-friendly option without compromising on great taste.
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My first time enjoying a quiche Lorraine was in France and my jaw dropped after taking the first bite. I was so in love with this scrumptious pie. So rather than making a keto crustless quiche Lorraine recipe, I came up with a keto crust by using a modified version from my Keto Butter Tarts recipe.
This keto quiche Lorraine recipe pays homage to the flavors of the Lorraine region of France with its rich custard, savory bacon, and flavorful cheeses.
What to serve with keto quiche Lorraine?
Why you'll love this keto quiche Lorraine recipe
- Simple Ingredients: With just a few simple ingredients like large eggs, heavy whipping cream, smokey bacon, cheese, and onions, this recipe is easy to prepare and stays true to the classic quiche Lorraine flavors.
- Low Carb and Keto-Friendly: Perfect for those following a low-carb or ketogenic diet, this quiche features a gluten free keto crust, allowing you to indulge in a delicious meal while keeping your carb intake low.
- Easy Preparation: The recipe card provides step-by-step instructions, making it easy to follow along whether you're a seasoned cook or a beginner in the kitchen. With a prep time of just 25-30 minutes, it's a quick and convenient dish to whip up any time of day.
- Versatile and Delicious: You can customize this quiche with different flavors like sautéed onions or leftover ham, making it a perfect dish for using up ingredients you have on hand. The creamy custard mixture, flavored with black pepper and Parmesan cheese, creates a deliciously satisfying meal that's perfect for breakfast, brunch, or any time of day.
- Leftovers for Days: This quiche keeps well in the fridge for 3-4 days, so you can enjoy it as a quick and tasty meal throughout the week. Simply reheat a slice in the microwave or oven for a satisfying breakfast or lunch option.
Main ingredients used
The first time I made this low carb quiche Lorraine I could not believe how amazing it turned out. The custard-like filling was creamy while the gruyere cheese (one of my favorite cheeses) makes this dish the ultimate quiche.
- Almond Flour: keeping the carbs low, this pie dish is made with blanched almond flour. You can do half almond and half coconut flour.
- Bacon: adding that savory bacon flavor to this quiche is optional but for me, it's a must and gives this low carb dish a pop.
- Onions: sauteed onions until soft release the natural sugars, and cook until almost translucent.
- Gruyere Cheese: as a main ingredient this cheese is a little nutty, and creamy but slightly sweet and salty. It's become a staple in my house.
The best keto quiche crust
You can make a crustless quiche recipe but why? This keto quiche crust can be used for many recipes that ask for a crust. The crust comes out super buttery and crisp every time I make it. It truly is the best keto pie crust I've ever had and a great way to add a crust to any pie.
I use it for meat pies, coconut cream pies and pumpkin pies. No need to make the crust look like it came out of a BON APPÉTIT magazine. This is a rustic dish and the natural, aged and casual look is what makes this pie stand out from the crowd.
What types of cheese to use in a quiche?
If you know me, you know I love my cheese. I have my top 3 favourite cheeses below. All 3 can be used in this recipe but a cheddar cheese, white cheddar or Swiss cheese can also work. However, I do think Gruyere is the best for this dish.
Comté Cheese
Comté is a French cheese made from unpasteurized cow's milk in the Franche-Comté traditional province of eastern France (Jura) bordering Switzerland and sharing much of its cuisine. This is also where we spend most of our time in France and where my partner's family lives, so I may be biased.
Gruyère Cheese
Gruyère is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland.
Dubliner Cheese
Dubliner is a sweet, granular cheese aged over a year and manufactured by Carbery, located in County Cork, Republic of Ireland.
I suggest watching the instructional video as there are many steps in this recipe. However, it is not difficult once you observe how I made it. If you follow the ingredients and directions you will not be disappointed. If you love bacon, cheese, and eggs, this cheese quiche is for you!
Step by step instructions
How to make keto quiche Lorraine?
- STEP 1: First step, make the crust or pie shell. In a large mixing bowl, add the almond flour and salt and mix with a fork to combine. Add the cold butter and cream cheese, use two forks or a pastry blender to combine.
- STEP 2: Add the 1 large egg (room temperature) and apple cider vinegar, mix with a fork and then use your hands to shape dough into a ball. Wrap in plastic wrap and store in the refrigerator for 1 hour.
- STEP 3: Preheat the oven to 375°F. Remove dough from the fridge after 1 hour and roll out to a 9" circle on a parchment sheet.
- Place an 8" pie plate over the rolled-out dough and then flip so the pie crust is not sitting on the pan.
- Gently peel off the parchment paper and maneuver the pie crust into the pan, pinching the edges if desired.
- STEP 4: Bake the crust in the oven at 375°F for 10-15 minutes until golden brown around the edges. Set aside to cool for 10 minutes.
- STEP 5: Let's make the egg mixture custard filling. First Preheat the oven to 350°F.
- STEP 6: Crisp up the bacon in a frying pan or large skillet over medium heat on the stovetop and then transfer it to a dish lined with a paper towel. Set aside.
- STEP 7: Using the same frying pan saute the onion in the bacon grease and then transfer the onions to the quiche crust with half of the crisped bacon. Top with the shredded gruyere cheese and then the remaining bacon.
- STEP 8: In a large bowl mix the 4 eggs with the cream, cayenne and nutmeg and then pour over the contents in the pie.
- STEP 9: Bake on a baking sheet at 350°F for 50 minutes. A slight jiggle in the center indicates the perfect texture for this keto-friendly quiche. Allow to cool for 5-10 minutes for the custard to set. Slice and enjoy!
Recipe tips
Top Tip: if you notice the pie crust bubbling in the oven use a fork to poke the air out to flatten them. You may also want to poke holes in the dough before flipping it onto the pie pan.
Cold Dough: try to work quickly when rolling out the dough out of the fridge as it will be more difficult to work with as it gets warmer.
- Leftover quiche ingredients can be easily incorporated into this recipe, reducing food waste and enhancing flavor.
- With a creamy egg mixture and buttery crust, this quiche is a delicious dish suitable for any mealtime.
- Each serving size provides nutritional information, aiding in tracking your carb intake on a low-carb diet.
- Aluminum foil lining in the tart pan or skillet ensures easy cleanup after baking.
- Medical advice regarding dietary changes, especially those related to a low carb diet should be sought from healthcare professionals.
- Enjoy this crustless keto quiche as a tasty breakfast option or as part of a keto-friendly meal plan.
How to store quiche?
Allow the low carb quiche recipe to cool completely and then store on a dish wrapped in plastic wrap in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
Frequently asked questions
The word 'quiche' comes from the German word kuchen, meaning cake and Lorraine is a name for a region that was called the Kingdom of Lothringen.
You can use whole milk in this keto quiche recipe if you want to cut back on the amount of fat from the heavy cream.
Quiche is often served with a side of soup, some fresh berries or a low carb sweet dessert.
It has all the ingredients that you may typically have for breakfast. However, the quiche is very filling and can also be served for dinner.
Each slice contains roughly 2g net carbs and therefore would be considered low carb. This quiche could fit into your daily macros if you are following a keto diet. It is also low on the glycemic index and should be ok with people who have diabetes. However, always check your blood sugars to see how it affects you.
Recipe Card
Keto Quiche Lorraine
Recipe Video
Equipment
Ingredients
It is highly suggested you view the recipe video before making the crust.
Quiche Crust
- 1.5 cup almond flour
- ⅛ teaspoon salt
- ½ cup cold butter in chunks
- 1 tablespoon cream cheese
- 1 large egg
- ½ tablespoon Apple Cider Vinegar
Custard Filling
- 9 Slices Bacon diced
- 1 medium Onion diced
- 4 large Eggs
- 1 cup Gruyere Cheese grated
- 1 cups Heavy Whipping Cream 35%
- ¼ teaspoon salt
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
Instructions
Quiche Crust
- In a large bowl add the almond flour and ⅛ teaspoon of salt1.5 cup almond flour, ⅛ teaspoon salt
- Mix with a fork to combine
- Add the ½ cup of cold butter and combine with two forks or use a pastry blender. You want this to be in chunks to make it easier to combine but you want to do it quickly so the butter does not melt.½ cup cold butter in chunks
- Next add the cream cheese and do the same as you did with the butter, combining into the mixture1 tablespoon cream cheese
- Add 1 large egg and apple cider vinegar and mix in with a fork1 large egg, ½ tablespoon Apple Cider Vinegar
- Use your hands to form dough into a ball (it will be sticky)
- Lay out some plastic wrap and drop ball onto the plastic. Wrap and keep in the fridge for at least 1 hour
- After 1 hour remove dough from the fridge
- You need to work quickly here while the dough is still cold
- Preheat oven to 375°F
- Roll out parchment paper sheet onto a hard surface such as your countertop
- remove dough from plastic wrap and lay it onto the parchment paper
- Using a rolling pin or tumbler roll out the dough to form a 9" circle. It does not have to be a perfect circle
- Take your 8" pie pan and lay it onto the formed dough
- Placing your hand under the parchment paper, you want to flip the dough and the pie pan over
- Gently peel off the parchment paper and allow dough to fall into pie pan
- If the dough warmed up it will stick to the parchment.
- Don't worry about dough falling apart, you will use your fingers to create a lip around the edges
- if the dough is hard to get off the parchment, simply peel it off and mold the dough with your fingers onto the pie pan.
- Pinch a lip around the edges of the crust and then use a fork to poke holes throughout the dough to avoid any bubbling up
- Place crust in oven at 375°F for 10 to 15 minutes or until golden brown around the edges
- If you notice any bubbling up while it's in the oven, poke the bubbles with a fork
- Once out of the oven, set aside to cool for 10 minutes
Custard Filling
- Preheat the oven to 350°F
- Add the diced bacon to a frying pan and cook until crisp, remove from pan onto a paper towel9 Slices Bacon
- Remove bacon grease from frying pan leaving about 1 tablespoons of grease
- Dice a medium onion and saute in the leftover bacon grease, if not using bacon saute onion in 1 tablespoon of olive oil1 medium Onion
- Once onion is soft add it onto the quiche crust
- Next add only half of the crisped bacon
- Now add all of the gruyere cheese1 cup Gruyere Cheese
- Next add the remaining crisped bacon
- Mix the 4 eggs with the cream, cayenne, nutmeg and salt4 large Eggs, 1 cups Heavy Whipping Cream 35%, ⅛ teaspoon cayenne pepper, ⅛ teaspoon ground nutmeg, ¼ teaspoon salt
- Add the egg mixture to the quiche
- Place the pie pan onto a baking sheet and bake at 350°F for about 50 minutes
- Remove from oven and let stand for 5 minutes to allow the custard to set
- Slice pie into 8 slices and enjoy
- (Refer to the video instructions below if further clarification is needed)
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Mama Maggie's Kitchen says
This dish looks so deliciously good. I wish I could eat that right this minute!
Oscar Chimenti says
Ah haha. It’s one of my favs.
Agnieszka says
At first I wasn't sure about the crust made with almond flour but it turned out wonderful! Thank you for the recipe!
Oscar Chimenti says
You’re welcome. I always use almond flour for crusts now.
Chef Dennis says
This looks absolutely scrumptious!