Keto Quiche Lorraine takes me back to France! Takes me back to that time when we could travel and taste the world.
What is the best way for me to travel without actually travelling? Through food of course and lately I’ve been reminiscing of the days when we used to travel to France. Sitting on the terrace of a cute little bistro, while sipping on wine, enjoying a cheese platter with a baguette and always ordering the Quiche Lorraine. Yup, when I travel I don’t “keto” very much but I do try to eat low carb. C’est la vie!
Sadly, asking for a Keto Quiche Lorraine in Paris would likely get me kicked out of the restaurant. So I had to come up with a keto crust for this recipe by using a modified version from my Keto Butter Tarts recipe.
The Keto Pie Crust
This Keto Pie Crust can be used for many recipes that ask for a crust. The crust comes out so buttery and crisp every time I make it. It truly is the best keto pie crust I’ve ever had. No joke!
I use it for meat pies, coconut cream pies and pumpkin pies. Seriously, you won’t be disappointed. Also, don’t try 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.
Keto Quiche Lorraine
Ok, here is the deal. The first time I made this I could not believe how amazing it turned out. The custard like filling was so creamy while the gruyere cheese (one of my favourite cheeses) just makes this dish the ultimate quiche.
To Bacon or Not To Bacon
Bacon adds a lot of flavour to this quiche but if it’s not your cup of tea, why not try using some browned ground beef or turkey instead? Or do without meat all together and make it a vegetarian dish.
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 white cheddar or swiss cheese can also work. However, I do think Gruyere is the best for this dish.
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 partners family lives, so I may be biased.
Gruyère is a hard yellow Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland.
Dubliner is a sweet, granular cheese aged over a year and manufactured by Carbery, located in County Cork, Republic of Ireland.
Check Out How I Made the Keto Quiche Lorraine
I suggest watching the instructional video as there are many steps in this recipe. However, it’s 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 quiche is for you!
Keto Quiche Lorraine
- In a large bowl add the almond flour and 1/8 tsp of salt
- Mix with a fork to combine
- Add the 1/2 cup of cold butter and combined 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.
- Next add the cream cheese and do the same as you did with the butter, combining into the mixture
- Add 1 large egg and apple cider vinegar and mix in with a fork
- 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°
- 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 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
- Preheat the oven to 350°
- Add the diced bacon to a frying pan and cook until crisp, remove from pan onto a paper towel
- 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 tbsp of olive oil
- Once onion is soft add it onto the quiche crust
- Next add only half of the crisped bacon
- Now add all of the gruyere cheese
- Next add the remaining crisped bacon
- Mix the 4 eggs with the cayenne and nutmeg
- Add the egg mixture to the quiche
- Place the pie pan onto a baking sheet and bake at 350° 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