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
Low Carb Quiche Lorraine
Ingredients
- 1 batch Easy Low Carb Press-In Pie Crust omit sweetener
- ⅓ pound bacon diced and cooked until crisp
- ½ cup finely chopped onion
- 5 large eggs
- 1 ¼ cups heavy cream
- ¼ cup water
- ½ 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 ⅓ of the cheese into the bottom of the crust followed by ⅓ of the bacon and ½ 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.
Robin Lee says
Does the carb count for the quiche include the pie crust carbs as well!
Carolyn says
It includes everything.
Jennifer says
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!
Sarai says
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.
Annabelle says
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.
Shantel says
Are there 8 or 6 servings? The recipe says 8 at first, then 6 on the nutritional information. Thank you 🙂
Carolyn says
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.
Carole C Galassi says
Perfection. Delicious!
Megan says
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)
Tiffany Russell says
So yummy! Today is my 2nd time making it! Such a treat and very low carb for my keto lifestyle! Thank you for sharing!
MG says
Does this call for Swiss or Gruyere cheese? Or both? I’m a bit confused.
Carolyn says
Either or.
Deb says
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.