Keto Quiche Lorraine Recipe
This delicious keto quiche Lorraine recipe is low carb, diabetic-friendly, and packed with savory flavors. Perfect for breakfast or brunch, it’s easy to make and customizable with your favorite ingredients!
Servings: 8 people
Calories: 401kcal
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 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)
Video
Nutrition
Serving: 1Slice | Calories: 401kcal | Carbohydrates: 3g | Protein: 13g | Fat: 39g | Fiber: 1g | Sugar: 1g
