Wholesome ingredients and farm fresh flavors make this low carb quiche Lorraine a rich and satisfying meal whether served at breakfast or for lunch. Keto and grain-free.
Quiche is one of my favorite low carb dishes for breakfast. I eat it more days than not. Generally, I make a crustless quiche for breakfast or quiche muffins, but every once in a while I make a low carb crust for my quiche. The extra buttery flavor and texture it brings are well worth the extra few minutes of time.
Quiche Lorraine originated in France and is typically made from simple farm ingredients – a crust, eggs, milk/cream, bacon, onions and cheese. It’s flavor can be enhanced with Dijon mustard, white wine, fresh thyme, black pepper or nutmeg.
For this delicious Low Carb Quiche Lorraine, I opted for simplicity of flavor. Adding sprigs of fresh thyme to the pan while sautéing the onions imparts a subtle flavor without the need to strip and chop the leaves. A press-in almond flour crust adds a rich nutty and buttery flavor, which plays nicely with the sharp flavor of the swiss cheese.
Some of you may remember that quiche was popular in the 70’s. My mother often made it for her ladies’ luncheons. Often served at room temperature, it was a satisfying and tasty meal which didn’t require too much fussing over before being served. Pairing a slice of quiche with a side salad dressed with a nice acidic vinaigrette is easy and pleasing.
Still, I prefer to enjoy my quiche for breakfast. With two school age children who demand my time in the morning. It’s nice to reheat my breakfast quickly while I’m still helping them get ready for school and out the door.
For a similar quiche which features bacon and endive try Carolyn’s Bacon, Gruyere and Endive Quiche which sounds divine.
Kim develops recipes in her Southern California kitchen and blogs at Low Carb Maven where she shares low carb keto recipes with a gourmet vibe. Follow her on Facebook , Pinterest, Insta