Wholesome ingredients and farm fresh flavors make this low carb Quiche Lorraine Recipe 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.
And this low carb Quiche Lorraine recipe is well worth the effort.
What is Quiche Lorraine?
Quiche is, in its simplest form, a savory egg pie. Typically, an egg and cream mixture is poured into a pastry crust and baked until the custard is almost set. A little jiggle still in the middle helps ensure that it isn’t over cooked, as it will keep cooking for a few minutes when removed from the oven.
A basic quiche can have many different flavors or additions and usually contains some meats, veggies, or cheese. There are many delicious varieties.
Quiche Lorraine is marked by the addition of onions, bacon, and sometimes strong cheese like Swiss or Gruyere. It originated in the Lorraine region of France and is one of the most widely recognized varieties of quiche. Its flavor can be enhanced with Dijon mustard, white wine, fresh thyme, black pepper or nutmeg.
For this delicious Low Carb Quiche Lorraine Recipe, 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.
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
- 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
-
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.
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
Kim | Low Carb Maven says
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.
Candace @ Cabot says
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!
Kim } Low Carb Maven says
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
Kim | Low Carb Maven says
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
Lisa says
Question –does this yield eight or six servings?
Carolyn says
It yields 6 to 8 servings and the nutritional info for both is listed.
Diane Barnard says
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!
Kim | Low Carb Maven says
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
Lynn Price says
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.
Kathleen Polacik says
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 ???
Carolyn says
Sure! I’ve done similar quiches with partially cooked, chopped broccoli. No real changes need to be made.
Debra says
Looks great! Can’t wait to try it. Will this freeze well?
Jacky says
I always cut it up and freeze individual portions. Judy reheat for 15 minutes in the toaster oven. Really great recipe!
Laura Chabot says
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?
Carolyn says
This is not my recipe but in my own quiches, I do par-bake them for 10 minutes or so.
Kim | Low Carb Maven says
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.
Kim | Low Carb Maven says
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).
Kristine says
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!
Kathy says
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!
Maggie Runkle says
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
Tamie says
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!
Carolyn says
Thanks for the heads up, it’s supposed to be linked. https://alldayidreamaboutfood.com/easy-low-carb-press-in-pie-crust/
Roe says
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!
Brittney H says
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!
Rezzy says
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.
Melissa says
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!
Kira says
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.
Carolyn says
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.
charlene says
Should the custard “shake” a little when you take it out, or should it be solid?
Carolyn says
A tiny jiggle in the middle is okay.