Keto Quiche Lorraine

This keto quiche recipe has all the classic flavor, with smoky bacon and melty cheese in a savory custard. It's elegant enough for a leisurely brunch and easy enough for weeknight meal prep. And it has less than 5 grams net carbs!

Course Breakfast

Cuisine French

Keyword Quiche Lorraine

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 461kcal

Ingredients

1 recipe keto pie crust (savory version)
1/3 pound bacon diced and cooked until crisp
1/3 cup finely chopped onion
6 large eggs
3/4 cups heavy cream
1/4 cup water
1/2 teaspoon salt
Fresh ground pepper to taste
4 ounces Gruyere, shredded or Swiss Cheese
2 sprigs fresh thyme

US Customary - Metric

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

Storage Information: Store the leftovers, tightly wrapped, in the fridge for up to 5 days. You can also freeze the quiche for several months.

Nutrition