Keto Quiche Lorraine

Keto Quiche Lorraine next to a slice on white plate

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4.95 from 35 votes

Golden keto crust with a creamy custard filling made with eggs, gruyere and bacon.

Prep Time1 30

Cook Time50

Total Time1 20

Course: Appetizer, Breakfast, Main Course

Cuisine: French

Diet: Diabetic

Servings: people

Calories: 401kcal

Author: Oscar

Cost: $15

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 salt
1.5 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 mixture
1 tablespoon cream cheese
Add 1 large egg and apple cider vinegar and mix in with a fork
1 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 towel
9 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 oil
1 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 cheese
1 cup Gruyere Cheese
Next add the remaining crisped bacon
Mix the 4 eggs with the cream, cayenne, nutmeg and salt
4 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)

Video

Nutrition