This delicious keto quiche recipe with satisfy your craving for Eggs Benedict. Packed with Canadian bacon and drizzled with an easy blender hollandaise sauce, it makes a great low carb dinner or brunch.
I am home and back in my kitchen! I have to be honest, I was a bit like a fish out of water, being away from a functioning kitchen for almost two full weeks. My husband very sweetly offered to have dinner ready for me when I got back last night, but I was like “Back off, buddy! That stove is mine, all mine!”. It hardly mattered what I made, as long as I could hear the satisfying woosh of the gas flame as I turned it on. It was balm for a hungry and travel weary soul. And you know I have to get baking again as soon as humanly possible. Expect great things, my friends, when a devoted baker has been away from her oven so long.
But I will look back on the Everyday Keto Book Tour with such a fondness and gratitude in my heart that I can’t quite put it into words. It was truly an amazing and eye-opening experience and it only served to strengthen my devotion to my blog and my readers. My reception at every stop was warm and friendly, my audience was engaged, and the event coordinators at all the book stores marvelled at how long we could all go on discussing the keto lifestyle. That was by far the best part for me…meeting readers who love the world we’ve created as much as I do. And newer readers who want to learn the ropes and find the recipes that will make them love this keto world.
How To Make Low Carb Quiche
And be sure to check out this hollandaise sauce for topping your quiche!
I found myself being thanked over and over again by readers and followers. Thanked for my recipes, thanked for my advice, thanked for my responsiveness to their questions and concerns. One young reader in Boston seemed quite overcome and said she felt starstruck to meet me. It was so endearing and I am so far from a “star” that I couldn’t help but give her a huge hug and tell it was okay, she could relax. As gratifying as that sort of reaction is, I have no designs on stardom. I want only to make the low carb lifestyle as accessible and as easy as possible for all of us.
To that end, I found myself handing out my business card as I signed books, telling people to email me with any questions at all. Answering reader comments and messages can stretch me thin sometimes but I find it to be a vital part of what I do. I think it sets me apart from many other bloggers and I treasure it. I value your emails, your comments, and your messages. Keep ‘em coming! I especially love your photos of my recipes, and even your suggestions and tweaks to make them better.
And when readers thank me for my work, I feel I have to reflect the thanks right back at them. I get to do what I do because of you – because of your support and your faith in me. I get to make a career and a business out of creating recipes that keep us all both healthy and happy. And I can only hope that making my recipes brings you as much joy as it does me. It’s a symbiotic relationship to be sure.
I do have one ask of you. If you have my book and you are enjoying it, I would so appreciate your Amazon or Barnes & Noble reviews. I read each and every one and they are vital to the success of this book. Thank you so much.
Oh yeah and this low carb quiche…seriously good stuff. Go make it. Drizzle the easy hollandaise all over it. Enjoy and thank you!
This delicious keto quiche recipe with satisfy your craving for Eggs Benedict. Packed with Canadian bacon and drizzled with an easy blender hollandaise sauce, it makes a great low carb dinner or brunch.
- 1 recipe press-in pie crust
- 8 ounces Canadian Bacon chopped
- 6 large eggs
- 1/2 cup heavy whipping cream
- 2 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 egg yolks
- 2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- 1/8 teaspoon cayenne pepper
- Chopped parsley for garnish
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Preheat the oven to 325F. Follow the instructions for the almond flour press-in pie crust and press firmly into the bottom and up the sides of a glass or ceramic pie dish. Bake 12 minutes.
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Remove the crust from the oven and arrange the chopped Canadian Bacon over the bottom of the crust. In a large bowl, whisk together the eggs, cream, garlic, salt, and pepper. Pour over the bacon.
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Bake 30 to 40 minutes, or until the quiche is just barely set in the center (it should still jiggle a little). Remove and let cool while preparing the Hollandaise.
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Place egg yolks, lemon juice, and salt in the blender jar. Blend on high for 15 seconds.
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Remove the blender lid insert and place a small funnel with a narrow stem into the hole. With the blender running on high, slowly pour in the melted butter until the sauce is creamy and thickened.
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Add the cayenne and blend briefly. Add additional salt to taste. Drizzle over slices of quiche and top with chopped parsley.
Sarah Giammarino says
Oh man. Gotta make this!
linda says
Carolyn, I’ve been really enjoying your cookbook and now will be able to cull my own collection of all the recipes I’ve printed off on your blog.
This recipe sounds sooooo delicious. Another winner. I’ve asked our library to get your book (PEI) but I don’t know how long that might take. Costco could definitely sell a whole bunch.
Thank you for all you do and I wish you success along with a long career creating wonderful alternatives.
Jenn says
Hi Linda, another “Islander” here who adores Carolyn’s blogs and fabulous recipes! Was that the library in Ch’town you asked? If so, I’ll add my voice to the request.
And yes, as a huge fan of eggs bennie, this will also be getting added to my “must make for me” list!
linda says
I live in Summerside, but I think requests go to the entire library system. Why don’t you ask for it as well so they realize I’m not an outlier? While you’re at it add some others – Gary Taubes, Nina Tiecholz, Denise Minger, Peter Osborne…. so many great books but too few readers!
Fran says
I’m in Central Maine. Love visiting PEI!
linda says
Carolyn, I’ve been trying to leave a review of your book at Barnes & Noble but the site isn’t working properly. Maybe they’ll fix it for you so some reviews can be written for your wonderful book.
Carolyn says
That’s so frustrating. Thank you though. You can also leave a review on Amazon even if you didn’t buy it there. But I do appreciate all of your efforts!
linda says
Did that first….
Carolyn says
Thank you!
PDXGirl says
I have been thinking about s eggs bennie’s for awhile. Nice to see a low carb recipe for it. I was just thinking about making it w/out the english muffin. I do have a question for you, which isn’t related to this. What do you think of the sweetener kabocha which is a Japanese gourd?
Carolyn says
I haven’t tried it yet. I assume it’s probably an extract similar to monk fruit?
PDXGirl says
I think so. I actually bought some from Amazon, it looks just like sugar. I did make something w/it and it seems to work just fine. The Swerve gives me the cooling mouth effect, and bothers my stomach. I had a little cooling w/this, but didn’t notice any stomach issues. I used it making your skillet brownie.
Anne says
PDX Girl,
My daughter says the same. She can’t stand the cooling effect of Swerve, but the BochaSweet doesn’t seem to do that.
PDXGirl says
Anne, do you know if it has any impact on blood sugar? I haven’t really been able to find any info on it.
Julie says
I have had the same problem with swerve when a recipe calls for large amounts (like 3/4 cup or more) so whatever a recipe calls for, I use half swerve and half Just Like Sugar table top sugar and things taste great! I don’t notice the cooling anymore. I couldn’t help but respond to your post since I have been dealing with exactly the same thing. Happy baking!
PDXGirl says
Hi Julie, I’m glad you posted that, I thought I was the only one and something was wrong with me. However I’m super sensitive to it, it will only take a tablespoon for me to notice.
Elizabeth Steen says
I can’t wait to try this. Like everyone else, I truly enjoyed meeting you, listening to you and your ideas, and taking a picture with you here in the Houston area. That was a big treat for me. I love your recipes and have tried your hint on thickening gravy. I really have tried to find where to buy the holiday booklet you spoke of, but can not seem to find it. (Any suggestions for that and any other of your publications?) Your recipes are fantastic and I can’t seem to get enough of them. Come back to Houston anytime and maybe we can throw you a party.
Kate says
Hi Carolyn…another stellar recipe, thank you! I’ve tried twice now to click on a link (today it was for the press-in crust) and while a new, smaller window does pop up (LOVE that idea)…can’t scroll 🙁 I go search for what I need, but thought I’d let you know. Thanks!
della says
same problem!
Carolyn says
That’s weird. Are you on mobile or desk top. And what link are you clicking? For the book on Amazon? Just need to know so I can figure it out.
DavetteB says
Same problem on my tablet; window opens but gives me an error message.
Karen says
You SO had me from, ‘Eggs Benedict’ !! Making this for the hubs and me — Sunday brunch on the patio. Can’t WAIT.
Rebecca B says
Hi Carolyn! I’d like to make this without the crust and was wondering if the bake time would be the same? Thanks in advance!!
Carolyn says
The bake time should be about the same but start watching it 5 minutes before.
Rebecca B says
Eggs-cellent, thanks!!
Carol Verge says
Love Eggs Benedict, and this recipe just makes it easier. One question: Can you make the Hollandaise ahead of time and just re-heat? Thank you so much.
Carolyn says
Hollandaise doesn’t re-heat very well. You can try doing that and then just whisking in some warm liquid to make it looser again.
Denise Emry says
Here in California they say not to consume raw egg yolks, does the lemon juice kill it, or would making a traditional cooked Hollandaise be better health wise?
Carolyn says
No, the lemon juice isn’t going to kill anything. If you feel uncomfortable, then a cooked hollandaise might be the right route for you. Or use pasteurized shell eggs like Safest Choice.
Denise Emry says
I was referring to Salmonella.
Angela says
I would like to make this ahead for my weekday breakfasts. How long with the Hollandaise last in the fridge?
Carolyn says
Only about 2 days. And it gets very thick so you will need to thin it out again with a little water.
Julie says
Carolyn,
You mentioned not wanting stardom lol…well people like me who have diabetes and struggled to satisfy cravings without driving up blood sugar…well people like me are so grateful to find you! It’s no wonder we get star struck! You are a god send! I now eat “sweets” without my sugar addiction taking me to bingeing. My addiction is gone! And you are the biggest reason. Thank you for feeling such a drive and motivation to get recipes out here to us! Bring it on! And bless you for it ?
Carolyn says
Aw, thanks, Julie. Glad to help!
Christine Ashley says
I only have turkey bacon in my fridge. Do you think that would be OK as a replacement for the Canadian bacon? Or would it change the consistency too much?
Denise Emry says
Try Turkey ham. same consistency and taste. That’s what I will use.
Nelly C says
Hello! I have made this twice now and it’s excellent! I’ve since gotten your Everyday Ketogenic Kitchen cookbook and everything I’ve made from that is fabulous too! I wanted to know if your calorie count for this recipe includes the Hollandaise sauce or not? And if it does, do you know how many calories and macros are in a serving of just the Hollandaise sauce?
Carolyn says
It includes the hollandaise but you can easily find the macros on the hollandaise alone in my book, since you have it! 🙂
Nelly C says
Ah thanks! Since the Eggs Benedict Quiche recipe was on the web site I didn’t even think about the Hollandaise recipe in the book! But now I know to subtract out the Hollandaise calories when I make just the quiche. Thanks again for all your amazing recipes!
Carolyn says
Welcome!
MaryEllen says
I just made this for dinner and I absolutely love this recipe of yours! The quiche has wonderful flavor and the crust, oh my, it’s flaky and delicious! I can’t wait to try this crust with one of your sweet recipes. Thank you!
Taylor @ Food Faith Fitness says
Cannot wait to make this for weekend brunch!
Jennifer Farley says
What a perfect brunch quiche!
Erin @ Dinners, Dishes, and Desserts says
Weekend breakfasts just got better – delicious!
Jeanie miller says
Hi Carolyn,
Really love Eggs Benedict cant wait to try this one. Can I make it without the crust? Have you tried it this way, will it hold together? Thanks so much for all your wonderful recipes. They have helped to keep me on track for years now.
Carolyn says
Grease the pan well and I think it should be okay!
Lisa says
It’s in the oven now!! Can’t wait to try it!! Thank you for all your wonderful recipes!
Melisssa says
This sounds fantastic! Do you recommend the regular pie crust (with Swerve) or the savory version for this recipe?
Carolyn says
Savory would be my preference!
Amy Kilgore says
Thank You!! Eggs Benedict is my fave breakfast and I have missed it while doing keto…I cant wait to try this and satisfy my craving!
Amanda Taylor says
Hi. Is it possible to freeze this quiche after baking and reheat in oven when ready. Obviously make the sauce at time of consumption…but I’m trying to make some ready to go meals that freeze and reheat. Thanks!
Carolyn says
Should be fine!