Wholesome ingredients and farm fresh flavors make this Keto Quiche Lorraine a rich and satisfying meal. I’d honestly forgotten how good it is until I decided to revisit the recipe recently. A few minor tweaks made it lighter and lower in carbs, without sacrificing that luscious flavor and silky texture.
I love making brunch that features a savory dish like cottage cheese muffins or keto frittata. I find it rounds out the meal, making it more hearty and filling. And a classic quiche like this offers elegant presentation too.
We ate a lot of quiche when I was growing up. My mum always had some pastry dough in the freezer, ready to whip up this savory egg pie at a moment’s notice. Hers always had plenty of ham and cheese in the filling. And my father’s wife would usually host a Boxing Day brunch, replete with several quiches from a local bakery.
So it’s no wonder that when I began my low carb journey, quiche was at the top of my makeover list. Once I perfected my easy keto pie crust, it was game on. And this particular keto quiche recipe has become a family favorite.
Reader’s Thoughts
“Omg this was without a doubt the most delicious quiche! Far exceeded even the regular Quiche Lorraine recipe I have used prior to Keto. Definitely will be trying your other recipes. Thank again for all your hard work.” — Rezzy
Why You Will Love This Recipe
- Classic flavor: The smoky bacon, tangy cheese, and a little fresh thyme make this keto quiche taste just like the French dish.
- Silky custard: Plenty of eggs and some heavy cream result in a rich custard filling.
- Meal prep friendly: Easy to make ahead and re-heat when you’re ready to serve.
- Low carb and gluten-free: The almond flour crust ensures that this recipe is appropriate for keto and grain-free diets.
- Simple but elegant: You can serve it to your pickiest guests without worry!
- Customizable: You can switch up the cheese, the meat, and the herbs. Or make the crust with a different nut or seed flour!
Ingredient Notes
- Low carb pie crust: You will need to make the savory version of the pie crust first, and pop it in the fridge to firm up.
- Bacon: You can also try this with prosciutto or pancetta. I like to chop my bacon up before cooking, as it crisps up more evenly.
- Onion: I use a little onion to add flavor without increasing the carb count. You can also use some green onion instead.
- Eggs: You can’t have a quiche without eggs! I use large eggs for this recipe.
- Heavy cream: Cream makes the filling richer and more satisfying.
- Cheese: Classic Quiche Lorraine takes Swiss or Gruyere cheese. But you can also use a nice sharp white cheddar.
- Fresh thyme: if you don’t have fresh thyme, use 1/4 teaspoon of dried thyme.
- Salt and pepper
How to Make Keto Quiche
- Chill the crust: Make the pie crust and press into a pie plate. Refrigerate the crust while preparing the filling:
- Brown the bacon: Chop the bacon and cook until browned and crisp. Remove from the pan and drain.
- Whip the eggs: Combine the egg, cream, water, salt and pepper. Beat until frothy with hand beater.
- Sauté the onions: Sauté the onions with the sprigs of thyme until softened.
- Assemble the pie: Layer the cheese, onions, and bacon into the crust. Pour in the egg mixture and finish by adding the final layer of cheese and bacon.
- Bake: Bake until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight.
Tips for Success
Refrigerating the crust before baking helps it hold together better. It also keeps it from getting overly browned during the baking process. However, if you do see it browning too quickly, you can cover the whole quiche with foil, shiny side up.
Don’t over-bake, or the filling will be tough and curdled. Just like any custard, you want to remove from the oven when the sides are set but the center jiggles ever so slightly.
If you need to be nut-free, try making the crust with sunflower seed flour. Coconut flour is not a good option for this pie crust.
More Savory Brunch Recipes
Keto Quiche Lorraine
Ingredients
- 1 recipe keto pie crust, (savory version)
- 1/3 pound (151.2 g) bacon, diced and cooked until crisp
- 1/3 cup (53.33 g) finely chopped onion
- 6 large eggs
- 3/4 cups (177.44 ml) heavy cream
- 1/4 cup (59.15 ml) water
- 1/2 teaspoon salt
- Fresh ground pepper to taste
- 4 ounces (113.4 g) Gruyere, shredded, or Swiss Cheese
- 2 sprigs fresh thyme
Instructions
- Make the crust and press into a 9 inch glass or ceramic pie plate. Refrigerate the crust while continuing with the recipe.
- Preheat oven to 350ºF.
- Chop the bacon and place into a frying pan over medium heat. Cook until browned and crisp, about 6 minutes. Remove from the pan and drain on a paper towel lined plate.
- In a medium bowl combine the eggs, cream, water, salt, and pepper. Beat until frothy with hand beater.
- Remove the bacon fat from the pan, leaving about a tablespoon behind. Sauté the onions with the sprigs of thyme until the onions soften. Remove the thyme from the pan and the onions from the heat.
- Remove the crust from the refrigerator and layer one-third of the cheese into the bottom of the crust followed by one-third of the bacon and half of the onions. Add a second layer of cheese, onions and bacon. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.
- Bake the quiche for 35 to 40 minutes or until the filling is mostly set but jiggles still slightly in the center.
- Remove and let cool in the pan.
Notes
Nutrition
Frequently Asked Questions
This Keto Quiche Lorraine recipe has 7.1g of carbs and 2.4g of fiber per serving. That comes to 4.7g net carbs per serving.
Absolutely! Grease the pan well and bake the filling on its own. It will cook through much faster so keep your eye on it. Start checking at the 25 minute mark and check every few minutes after that.
This keto quiche recipe is perfect for meal planning! Make this recipe weeks or even months in advance and freeze the whole quiche. You can also make it a day ahead of serving it. To reheat, let them come to room temperature and then place them on a cookie sheet in the oven for 15 to 20 minutes.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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This recipe is really delicious! I added in some finely chopped sautéd mushrooms with a tad of truffle oil. Soo good! The only thing is the egg custard mixture was a lot. It filled up an entire 10” pie pan all the way to the top. The recipe calls for a 9 inch pie dish so I’m not sure how all of of that would fit into it. Maybe it’s because I added mushrooms which took up more space. Regardless it still came out really good.
Thanks for the great recipe!
Omg this was without a doubt the most delicious quiche! Far exceeded even the regular Quiche Lorraine recipe I have used prior to Keto. Definitely will be trying your other recipes. Thank again for all your hard work.
Great recipe! I followed the crust and filling recipe to the T, except I did add some tomatoes on top towards the end of the cooking process. I will absolutely be making this again! Thanks!
Wow thank you! Things like this are usually my Achilles’s heel while I’m trying to keep to LCHF but my friends want to brunch and indulge in all things carbs. This recipe is so close to the original I don’t miss the carbs. Definitely subscribing!
This looks and sounds delicious. One question though. Where is the “1 batch Easy Low Carb Press-In Pie Crust recipe”? I don’t see it listed here or a link to it. Where can I find that?
Thank you!
Thanks for the heads up, it’s supposed to be linked. https://alldayidreamaboutfood.com/easy-low-carb-press-in-pie-crust/
Your recipes and Caolyn Ketchum’s book have saved me bridesmaid! I was recently diagnosed with type 2 diabetes. I eat to live so I aS really depressed. I just got my order of Swerve, so I am set to go. Thanks so much for you efforts. I very much appreciate you time.
Thanks again,
Maggie
Thank you! This was wonderful! Am making another one right now. I made a half batch so I can enjoy it without freezing the extra. Yummy!
I made this without a crust, in a smaller dish to keep the height of the custard. It was stunning, and clocks in at only 2 carbs per serving (6 servings is 2.2 and 8 servings is 1.7). Great keto start of the day!
I made this last night and it was so yummy! The crust on the bottom was not crisp, though. I’m wondering if cooking the crust first without the filling would improve it. Other quiche recipes seem to cook the crust first. Have you ever experimented with this?
This is not my recipe but in my own quiches, I do par-bake them for 10 minutes or so.
I made a similar quiche just last night. If you cook the quiche on the bottom rack for the first 20 minutes, it should brown nicely.
Hi Laura. Cook the quiche in the lower third of the oven and the crust will be browned. Par baking causes the crust to over-brown. (The recipe author).
Looks great! Can’t wait to try it. Will this freeze well?
I always cut it up and freeze individual portions. Judy reheat for 15 minutes in the toaster oven. Really great recipe!
Thank you so much for this amazing recipe, cannot wait to try it,was wondering if veggies could be added to give some fiber. Thank you so very much for all you bring to this Way of Eating ???
Sure! I’ve done similar quiches with partially cooked, chopped broccoli. No real changes need to be made.
Oh goodness,this is FABULOUS. I’m eating it right now. I didn’t have any gruyere, so I used pepper jack cheese, which added a huge degree of flavor and just plain saucy goodness. I made the crust last night – and it’s amazingly light and buttery. Not all my filling fit into my pie plate, so I’ll make some tarts and give them to my wonderful neighbors. You’re a genious! Many thanks for the yummosity.
At the end of the recipe, you state “Per 6 servings; Per 8 servings” for the nutritional info. That is a bit confusing. Do you mean that the calorie, etc. count is for one slice out of 6 (or 8) slices of quiche? Or is the nutritional info for 6/8 slices total? 554 calories is a lot for one piece of quiche. Thanks!
Hello Diane. I offered a choice of 6 or 8 servings. I can only eat 1/8th of the quiche, but my husband likes to have a larger piece. The quiche can be divided into 6 or 8 portions. I provided the nutritional breakdown for both options. -Kim
Question –does this yield eight or six servings?
It yields 6 to 8 servings and the nutritional info for both is listed.
Quiche is such a versatile dish. Depending on what’s happening in your life, it can be perfect for breakfast, brunch, lunch, or dinner. I love having a low carb recipe in my tool kit. Thanks!
Hello Candace. I offered a choice of 6 or 8 servings. I can only eat 1/8th of the quiche, but my husband likes to have a larger piece. The quiche can be divided into 6 or 8 portions. I provided the nutritional breakdown for both options. -Kim
Hello Candace. I offered a choice of 6 or 8 servings. I can only eat 1/8th of the quiche, but my husband likes to have a larger piece. The quiche can be divided into 6 or 8 portions. I provided the nutritional breakdown for both options. -Kim
Thank you, Really like the fact and appreciate that we now have a choice between 6 and 8 servings.
Thank you so much for featuring this recipe on your beautiful blog, Carolyn. I hope your readers try and like it as much as my family did.