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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LOVE this recipe! This is another breakfast meal prep for me. I did make it crustless and it is just as wonderful as when I make it with the crust. This is probably my favourite breakfast recipe. I love it so much I will have it for lunch or dinner too. I love that it freezes and reheats so well.
Thank you for sharing that you make this without the crust. That was my first thought. Less work and less cost but still a great flavor.
I love your recipes but I don’t always seem to have the exact ingredients. So I did a thing. I used brie (inspired by your frittata) instead of gruyere. Use 8 oz. So decreased cream (1/4) and eggs (6). I’d like to share a photo but don’t know how. It’s delicious and gorgeous, too!
Oops…my ingredients above were incorrect. I used 8 oz. brie, 1 med. onion thingly sliced, 1 cup heavy cream, 6 eggs, and 1/8 c water as my brie and onions took up more space in the pie dish on the crust. It took about 10 min. longer to bake as the pie pan was so full. Sorry…but net-net, Carolyn’s recipe is bomb, as I’ve cooked it in its original format, as well as this hack today.
Doing a thing and adapting is always fun. Sounds like it was good!
Does the carb count for the quiche include the pie crust carbs as well!
It includes everything.
Quiche Lorraine is my go-to Thanksgiving and Christmas meal!! I pre-make it a few days in advance and then heat it up Christmas Day. I CANNOT wait to try this low carb version!
Ive been baking quiches for over 30 years, they’re one of my favorites. I feel like the odd ball out, but my family and I were not a fan of the crust’s consistency; it’s grainy and the calories aren’t worth it. We removed the crust and ate the center only, which was a normal quiche, so that works.
I do not need to be nut free but choose to use sunflower seed flour that I grind up myself in place of almond flour. I find it tastes terrific as it has more of a savoury flavour than almond flour. Especially lovely as a base for quiche. And its lots cheaper than using almond flour. Usually just cook a bit longer than almond flour bases.
Are there 8 or 6 servings? The recipe says 8 at first, then 6 on the nutritional information. Thank you 🙂
If you read the info more closely, you will see it gives the nutritional information for both 6 and 8 servings. This is a guest post by a friend so I did not run the numbers myself.
Perfection. Delicious!
My BIl can’t eat any veggies and this has become my go to when making a quiche for family meals. (I eat low carb, but like mushroom and spinach in my quiche)
It is polished off every time I make it.
(I use cheddar cheese and it is super yummy)
So yummy! Today is my 2nd time making it! Such a treat and very low carb for my keto lifestyle! Thank you for sharing!
Does this call for Swiss or Gruyere cheese? Or both? I’m a bit confused.
Either or.
Can’t wait to try this however I do have a question for anyone willing to answer. Upon looking at the crust servings it serves 10 yet the quiche is divided into 6 or 8 servings so I’m wondering if I should use the full amount of the recipe to make the crust. Also how much of an impact if any would that have on the nutritional breakdown of this dish.
This is my 4th time making this, So so good.
This will become a staple as long as I’m on a Keto Diet. It’s quick and easy to make and perfect for meal prepping. I used a bit more veggies, so it was filled up a little more, but just ended up leaving it in the oven longer. Turned out great!
Should the custard “shake” a little when you take it out, or should it be solid?
A tiny jiggle in the middle is okay.
I want to make this for a b inch after Thanksgiving. How many days ahead do you recommend? Wondering if I make it Wednesday, if it will hold up to serve Friday.
Thank you! The test quiche I made looks beautiful.
Hi Kira… this was a guest post by a friend so I am not sure. My quiche is usually still good after a few days so as long as you warm it gently, I think it should be okay.