This Keto Quiche recipe is a delicious and creamy pie with a flaky low-carb crust. It is 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 and diabetic friendly favorite meal for anyone trying to lower their carb intake.
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This keto quiche recipe pays homage to the quiche lorraine and the flavors of the Lorraine region of France with its rich custard, savory bacon, and flavorful cheeses. It uses a modified low-carb crust that I also use for my Keto Butter Tart recipe.
You may also enjoy this these keto breakfast recipes: Lazy Keto Breakfast recipe made with only 3 ingredients or how about these 3 Ingredient Protein Powder Pancakes?
Why you'll love this keto quiche recipe
- Simple Ingredients: With just a few simple ingredients like eggs, heavy whipping cream, smokey bacon, cheese, and onions, this recipe is easy to prepare and stays true to the classic quiche flavors.
- Low Carb and Blood Sugar Friendly: Perfect for those following a low-carb or ketogenic diet, this quiche features a gluten free low carb crust, allowing you to indulge in a delicious meal while keeping your carb intake low.
- 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.
- Meal Prep Recipe: 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 diabetic quiche, I could not believe how amazing it turned out. The custard-like filling was creamy while the gruyere cheese 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.
- Heavy Whipping Cream
* See the recipe card for a complete list of ingredients and measurements.
The best low carb quiche crust
You can make a keto crustless quiche recipe but then it's just an egg pie. 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. This is a rustic dish and the natural, aged and casual look is what makes this pie stand out from the crowd.
Step by step instructions
How to make keto quiche?
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 pan 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 pie crust in the oven at 375°F for 10-15 minutes until golden brown around the edges. Set the pie shell 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 mixing 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.
Recipe variations
- Cheese Please: Swap for different types of cheese like cheddar cheese, feta cheese or mozzarella.
- Meat Variations: Replace bacon with sausage, ham with chorizo, or chicken with smoked salmon for a protein twist.
- Veggie Options: Try spinach, kale, asparagus, or zucchini instead of broccoli or mushrooms.
Storage
Allow the low carb quiche recipe to cool completely and then store in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave.
What to serve with keto quiche?
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Frequently asked questions
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.
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.
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Recipe Card
Keto Quiche Lorraine Recipe
Instructional 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.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Cat says
Yummy !!! and then...
I added 6 tiny tomatoes cut in half and used Feta cheese (easier to find and a bit less expensive) and spinach on the next one. Love your ideas and will try many more ! Thank You
Oscar Chimenti says
So glad you enjoyed it! Your version with tomatoes, feta, and spinach sounds delicious. I love when people make it their own. Thanks for sharing, and I’m happy you’ll be trying more recipes!
JLP2617 says
This is quite tasty, my crust got a little too done, but I'll remember that next time, and love that there will be leftovers~!
Oscar Chimenti says
It's one of my favorite recipes, glad you enjoyed it.
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!