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
Low Carb Quiche Lorraine
A delicious low carb and keto Quiche Lorraine recipe. Grain-free and THM friendly.
Ingredients
- 1 batch Easy Low Carb Press-In Pie Crust (omit sweetener)
- 1/3 pound bacon, diced and cooked until crisp
- 1/2 cup finely chopped onion
- 5 large eggs
- 1 1/4 cups heavy cream
- 1/4 cup water
- 1/2 teaspoon salt
- Fresh ground pepper to taste
- 4 ounces Swiss cheese (Gruyere)
- 2 sprigs fresh thyme
Instructions
- Make 1 batch of the Easy Low Carb Press-In Pie Crust (omit sweetener) and press into a 9 inch glass pie plate. Refrigerate the crust while continuing with the recipe.
- Preheat oven to 350F and place one rack at the bottom position and the other in the middle position.
- Chop bacon and place into a frying pan over medium heat. Cook until browned and crisp - about 6 minutes. Remove from the pan and drain.
- While the bacon cooks, chop the onions and grate the cheese. Crack the eggs into a medium bowl and add the cream, water, salt and pepper. Beat until frothy with hand beater.
- Pour the bacon fat out of the pan, leaving a coating of oil in the pan for the onions. 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 1/3 of the cheese into the bottom of the crust followed by 1/3 of the bacon and 1/2 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.
- Place the quiche onto the bottom rack and cook for 30 minutes. Then, move the quiche to the middle rack and cook for 7-10 minutes more or until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight.
Recipe Notes
Per 6 servings: Calories: 554, Fat: 51, Carbohydrates: 8, Fiber: 2.5, Protein: 18, NET CARBS: 5.5 g
Per 8 servings: Calories: 415, Fat: 38, Carbohydrates: 6, Fiber: 2, Protein: 14, NET CARBS: 4 g
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.
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
Question –does this yield eight or six servings?
It yields 6 to 8 servings and the nutritional info for both is listed.
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
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.
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.
Looks great! Can’t wait to try it. Will this freeze well?
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.