Keto Quiche Lorraine
This low carb quiche has a decadent bacon and gruyere cheese filling that’s baked to perfection in a tender flaky Keto pie crust.
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Have you ever wondered why it’s called Quiche Lorraine? Most people would assume someone named Lorraine came up with the original recipe. Well. you may be surprised to know that is not the case! It’s named “Lorraine” as a nod to the region of France where quiche originated.
While there are variations of quiche that include variations of meats, like ham, sausage and different types of cheese, the traditional French Quiche Lorraine is made using heavy cream, bacon and swiss or gruyere cheese.
If you are following Keto or a low carb diet, you probably thought ALL your quiche days were over! That’s a wonderful thing about this quiche recipe! The almond flour pastry crust is low carb and gluten free making this a guilt free quiche even those on Keto can enjoy guilt free.
Even though quiche is typically a classic brunch staple everyone loves, the savory custard like filling is so rich and decadent, this Quiche Lorraine recipe is satisfying enough to serve as dinner.
Add a small side salad and you’ll have an easy and delicious meal that’s not only super tasty and filling but low carb as well.
Ingredients in Keto Quiche Lorraine
- Keto Pie Crust (see notes)
- Uncured bacon
- Eggs
- Heavy cream
- Gruyere cheese
- Onion
- Thyme
- Ground nutmeg
- Salt
- Ground pepper
*Exact measurements are listed in the recipe card below.
How to Make the Best Keto Quiche
Preheat oven to 350°F
Roll out the pie crust and place inside a 9” nonstick tart pan with a removable bottom.
Prick the bottom of the crust with a fork and bake for 8 minutes, then remove and set aside.
While the crust is baking, add the bacon to large skillet and fry until slightly crispy. Allow to cool before chopping, then set aside. Drain some of the bacon grease, leaving about 2 tablespoons in the pan.
Add in the onions and sauté until they are just starting to caramelize.
In a large mixing bowl, add in the eggs, heavy cream, salt, pepper, nutmeg and thyme, then mix until well combined.
Add in most of the bacon, most of the cheese and all of the onions to the baked pie crust.
Pour the egg mixture over the top, then sprinkle the remaining cheese and bacon on top.
Bake for 25-30 minutes or until the eggs are cooked through. If the edges of the crust start to brown before the eggs are cooked, you can gently wrap them with strips of aluminum foil and continue baking. Allow to sit at room temperature for 10 minutes before moving to a pie plate and cutting into slices.
Note: This recipe uses 1 Keto Pie Crust recipe, omit the sweetener and add a pinch of salt. You can also make this into a crustless quiche if you’d like, just omit the crust and follow the rest of the recipe. If you don’t have a tart pan, you can use a pie pan instead.
What Cheese is Best for Quiche Lorraine?
I highly recommend sticking to true classical Gruyere, the flavor is just so perfect for this quiche. If you can’t find Gruyere, you can use Swiss cheese instead.
With the herbs, if you don’t like thyme, you can substitute with parsley.
Why is My Quiche Lorraine Watery?
Eggs! The main ingredient in this lovely dish is also the main reason your quiche can end up being watery. Using a 4:1 ratio of eggs to milk or cream will render the perfect custard filling. That means, 4 eggs to every 1 cup of cream. Adding just one additional egg throw it off and cause the quiche to be a little too runny.
Another culprit for runny quiche is adding veggies with a high water content. If you add tomatoes, zucchini, or something of the sort, you may find it difficult to get the quiche to set up.
Add-ins for Quiche Lorraine
Though the filling for this classic Quiche Lorraine is very traditional (if you’re ever in France you’ll see this often on menus at cafes and brasseries), that doesn’t mean you can’t add in some of own personal preferences or try some of your own variations.
You can even make it a crustless quiche if you prefer. This Smoked Salmon Crustless Quiche and this Italian Sausage and Spinach Quiche are two of my favorites. Here are some other great add-in ideas:
- Broccoli and cheddar: Blanch the broccoli, then squeeze out all the excess water before adding in with the other ingredients.
- Goat cheese and shrimp: This is a wonderful combination of flavors. Pan sauté the shrimp just until right before they are done. They will finish cooking in the oven in the quiche.
- Country ham and cheddar: Leftover ham from the holidays is GREAT when used in quiche.
- Crab meat: Crab meat added in with any of your favorite cheeses is truly a decadent dish!
Can I Use Milk Instead of Heavy Cream?
If you’re wanting to make quiche without heavy cream, the next best thing would be whole milk. Having said that, keep in mind that whole milk will change the carb count since whole milk contains a good bit of sugar.
Do you have to Prebake the Pie Crust for Quiche?
Yes. Blinding baking a crust means to bake it without filling. This method is necessary when it will be filled with an unbaked filling like the egg filling in quiche. If you were to try and make this recipe in an unbaked pie shell, the crust would turn out gummy. That is not what you want!
More Keto Breakfast and Brunch Recipes
- Eggs Benedict
- Roasted Cauliflower and Ham Casserole
- Bacon Egg and Pepper Pinwheels
- Jalapeno Popper Egg Cups
- Mexican Breakfast Casserole
- Keto Lemon Blueberry Scones
- 25 Keto Breakfast Recipes
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Keto Quiche Lorraine
Ingredients
- 1 Keto Pie Crust, see notes
- 8 slices uncured bacon
- 4 whole eggs
- 1 cup heavy cream
- 1 cup Gruyere cheese, shredded
- ½ cup yellow onion, thinly sliced
- 2 teaspoons fresh thyme, or 1 teaspoon dried
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
- Preheat oven to 350°F
- Roll out the pie crust and place inside a 9” nonstick tart pan with a removable bottom. Prick the bottom of the crust with a fork and bake for 8 minutes, then remove and set aside.
- While the crust is baking, add the bacon to large skillet and fry until slightly crispy. Allow to cool before chopping, then set aside.
- Drain some of the bacon grease, leaving about 2 tablespoons in the pan. Add in the onions and sauté until they are just starting to caramelize.
- In a large mixing bowl, add in the eggs, heavy cream, salt, pepper, nutmeg and thyme, then mix until well combined.
- Add in most of the bacon, most of the cheese and all of the onions to the baked pie crust. Pour the egg mixture over the top, then sprinkle the remaining cheese and bacon on top.
- Bake for 25-30 minutes or until the eggs are cooked through. If the edges of the crust start to brown before the eggs are cooked, you can gently wrap them with strips of aluminum foil and continue baking. Allow to sit at room temperature for 10 minutes before cutting into slices.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Rate this Recipe
This recipe looks delicious and easy to make 😋 I live alone; how long can leftovers be stored in the refrigerator? Alternatively, can individual slices be frozen? Thank you 😊
This quiche will last 3 to 4 days in the fridge when stored properly in an airtight container or tightly covered with foil or plastic wrap. Let it cool completely before refrigerating.
You rock these recipes. Keep on cooking and blessing.
Thank you so much! 😊
A great take on an old favorite.
Thanks so much!
Love this recipe and I am going to be making it this week! Thank you for your wonderful recipes. God bless you and your family.
You are so welcome and thank YOU too. May God bless you as well.