Look, I’ll be honest with you.
When I started keto, I thought quiche was off the table forever. That beautiful golden crust? The creamy, dreamy filling? Gone.
Or so I thought.
Then I discovered almond flour crusts. And everything changed.
Now this recipe? It’s become my Sunday ritual. I make it every weekend, and it carries me through busy weekday mornings when I need something quick but satisfying.
Here’s the best part. Each slice has just under 5 net carbs.
I mean, really. You get bacon. Cheese. That silky egg custard. All wrapped up in a buttery crust. And it fits your macros.
Last month, I served this at brunch. My friend Sarah (who eats everything) grabbed my arm halfway through her slice.
“Wait. This is keto?”
She couldn’t believe it. The crust was flaky. The filling was rich. Nobody missed a single carb.
Why You’ll Love This Recipe
It tastes like the real deal. Smoky bacon. Sharp Gruyere. Fresh thyme. This is classic French Lorraine through and through.
The texture is spot-on. Firm enough to slice clean. Creamy enough to make you close your eyes with each bite.
You can eat it any way you want. Hot from the oven? Perfect. Room temperature for lunch? Great. Cold from the fridge at midnight? Don’t judge me.
It fits your keto goals. Healthy fats. Quality protein. Low carbs. Check, check, check.
Meal prep made easy. Make it Sunday. Eat it all week. Done.
It looks fancy. Seriously. People will think you ordered it from a bakery.
Let’s Talk Ingredients
The crust. Make your keto pie crust first (the savory version). Press it into your pie plate. Stick it in the fridge. This keeps it from getting soggy later.
Bacon. Get the thick-cut stuff if you can. I chop it before cooking. Crisps up better that way.
Onions. Just a third of a cup. Enough for flavor. Not enough to blow your carbs. Yellow or white works great. Shallots if you’re feeling fancy.
Eggs. Six large ones. They’re the foundation here. No skimping.
Heavy cream. This is what makes it creamy instead of just eggy. Trust me on this one.
Gruyere cheese. Traditional choice for Lorraine. It’s got this nutty, slightly sweet thing going on. Swiss works too. Or aged white cheddar if you like it sharp.
Thyme. Two fresh sprigs. Can’t find fresh? Use a quarter teaspoon of dried.
Salt and pepper. Pretty straightforward. Season to taste.
Recipe Details & Ingredients
Prep Time: 20 minutes | Cook Time: 50 minutes | Total Time: 1 hour 10 minutes
Servings: 8 slices | Difficulty: Intermediate
What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Keto pie crust | 1 recipe | Savory version, prepared and chilled |
| Bacon | 1/3 pound (151g) | Diced small, thick-cut preferred |
| Onion | 1/3 cup (53g) | Finely chopped yellow or white |
| Large eggs | 6 whole | Room temperature works best |
| Heavy cream | 3/4 cup (177ml) | Full-fat for best results |
| Water | 1/4 cup (59ml) | Helps lighten the custard |
| Salt | 1/2 teaspoon | Plus more to taste |
| Black pepper | To taste | Freshly ground recommended |
| Gruyere cheese | 4 ounces (113g) | Shredded, or Swiss cheese |
| Fresh thyme | 2 sprigs | Or 1/4 tsp dried |
How to Make It (Step by Step)
Getting Set Up
First things first.
Make your keto pie crust. Press it into a 9-inch pie plate—glass or ceramic works great. Make sure you press it evenly on the bottom and up the sides.
Stick it in the fridge. The cold helps it keep its shape when you bake it.
Turn your oven to 350°F. Put the rack in the middle.
The Bacon
Chop your bacon into small pieces. About a quarter-inch cubes.
Heat up a frying pan on medium. Toss in the bacon.
Let it sit for the first minute. Don’t touch it. Then stir it around every so often.
You want it golden-brown and crispy. Takes about 6 minutes usually.
Once it’s perfect, move it to a plate lined with paper towels. Let the grease drain off.
But here’s the thing.
Don’t pour out all that bacon fat. Save about a tablespoon. You’ll need it.
Making the Custard
Grab a medium bowl. Crack all six eggs into it.
Add the heavy cream. The water. Salt. A bunch of black pepper grinds.
Now beat it. Whisk or hand beater, doesn’t matter. Beat it hard until it gets frothy.
You want it lighter in color with tiny bubbles all through it. That air makes it tender.
The Onions
Remember that bacon fat you saved?
Pour out the rest. Leave just that tablespoon in the pan.
Add your chopped onions. Throw in those thyme sprigs too.
Cook on medium heat. Stir them around pretty often.
They’ll get soft and see-through in about 3-4 minutes. Your kitchen will smell amazing.
When they’re done, fish out the thyme sprigs. Toss them. Take the pan off the heat.
Putting It All Together
Get your crust out of the fridge.
Now we’re going to layer this thing. It’s important for flavor distribution.
Start with a third of your shredded Gruyere on the bottom. This creates a moisture barrier.
Add a third of the bacon. Then half your onions.
Second layer: another third of cheese. The rest of the onions. Another third of bacon.
Pour in your egg custard. Go slow. You don’t want to mess up your layers.
It should come almost to the top of the crust. But not over.
Top it off with the last bit of cheese and bacon. This creates that gorgeous golden top.
Baking Time
Slide it into your oven.
Set a timer for 35 minutes.
You’re looking for the edges to be set and golden. But the center? It should still jiggle a tiny bit when you shake the pan.
Usually happens between 35-40 minutes.
The important thing?
Don’t wait until it’s totally firm. It keeps cooking after you take it out. If you overbake it, you’ll get rubbery custard instead of silky smooth.
Cool Down
Take it out. Put it on a wire rack.
Let it sit for at least 15-20 minutes before you slice it.
I know it’s hard to wait. But this resting time lets everything set up properly. Your slices will be clean instead of messy.
My Tips for Success
Watch those crust edges. Browning too fast? Tear off some foil strips. Wrap them around the edge. Shiny side up—it reflects heat.
Room temp eggs matter. They blend better with the cream. No curdling.
The jiggle test is your friend. Shake the pan gently. Edges should be solid. Center should wobble just a little—about the size of a quarter.
How to slice it clean. Sharp knife. Dip it in hot water. Wipe it clean. Cut. Repeat for each slice.
Want to switch it up? Try prosciutto instead of bacon. Or pancetta. Green onions work great too—milder and a bit sweeter.
Need it nut-free? Use sunflower seed flour for the crust. But skip the coconut flour. It doesn’t work here.
Storing and Reheating
Leftovers? Lucky you.
They last 5 days in the fridge. Wrap slices in plastic wrap. Or cover the whole thing with foil.
Here’s a secret: it’s sometimes better the next day. The flavors get deeper overnight.
Want to freeze it?
Wrap individual slices in plastic wrap. Then into a freezer bag. Good for 3 months.
Thaw it in the fridge overnight before reheating.
To reheat properly, let it come to room temperature first. Then warm it in a 325°F oven for 15-20 minutes.
Don’t microwave it if you can help it. Makes the crust soggy. The filling gets rubbery.
Questions You’re Probably Asking
What are the exact carbs?
7.1 grams total carbs per slice. 2.4 grams fiber.
That gives you 4.7 net carbs per serving.
Perfect for most keto plans. Won’t wreck your daily carb budget.
Can I skip the crust?
Yep! Grease your pie plate really well with butter. Pour the filling straight in.
It cooks faster without the crust. Start checking at 25 minutes. Keep checking every few minutes after.
You’ll save about 2 net carbs per slice going crustless.
How far ahead can I make this?
Up to 24 hours ahead. Keep it covered in the fridge.
Want to plan even further? Freeze the whole thing for up to 3 months.
It freezes great in individual portions too. Perfect for grab-and-go breakfasts.
What if I don’t have Gruyere?
Swiss cheese is the classic substitute. Works beautifully.
Want something different? Sharp white cheddar gives you more bite. Or mix Swiss and Parmesan.
Why did mine come out watery?
Usually happens when veggies release moisture.
Make sure you cook and drain those onions completely. Don’t overfill the crust either. Leave about a quarter inch at the top for expansion.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 461 |
| Total Carbs | 7.1g |
| Fiber | 2.4g |
| Net Carbs | 4.7g |
| Protein | 20.4g |
| Fat | 37.8g |
| Saturated Fat | 9.9g |
Look, here’s the bottom line.
You don’t have to give up the foods you love when you go keto. Sometimes you just need to get creative.
This quiche? It’s proof.
Buttery crust. Silky custard. Savory bacon and cheese. It’s everything you want in a comfort food.
Whether you’re meal prepping for the week or hosting Sunday brunch, this delivers every time.
And nobody—and I mean nobody—will believe it’s “diet food.”
Keto Quiche Lorraine
Ingredients
For the Crust
- 1 recipe keto pie crust savory version, prepared and chilled
For the Filling
- 1/3 pound bacon diced small, thick-cut preferred (151g)
- 1/3 cup onion finely chopped yellow or white (53g)
- 6 large eggs room temperature works best
- 3/4 cup heavy cream full-fat for best results (177ml)
- 1/4 cup water helps lighten the custard (59ml)
- 1/2 teaspoon salt plus more to taste
- black pepper to taste, freshly ground recommended
- 4 ounces Gruyere cheese shredded, or Swiss cheese (113g)
- 2 sprigs fresh thyme or 1/4 tsp dried
Instructions
Getting Set Up
- Make your keto pie crust and press it into a 9-inch pie plate (glass or ceramic works great). Press evenly on the bottom and up the sides. Place in the fridge to chill.
- Preheat oven to 350°F. Position rack in the middle.
Cook the Bacon
- Chop bacon into small pieces (about 1/4-inch cubes).
- Heat a frying pan over medium heat. Add bacon and let sit for the first minute without touching. Then stir occasionally until golden-brown and crispy, about 6 minutes total.
- Transfer bacon to a paper towel-lined plate. Reserve 1 tablespoon of bacon fat in the pan; discard the rest.
Make the Custard
- In a medium bowl, crack all 6 eggs. Add heavy cream, water, salt, and black pepper.
- Beat vigorously with a whisk or hand beater until frothy, lighter in color, and tiny bubbles form throughout. This creates a tender custard.
Cook the Onions
- Add chopped onions and thyme sprigs to the reserved bacon fat in the pan.
- Cook over medium heat, stirring frequently, until onions are soft and translucent, about 3-4 minutes.
- Remove thyme sprigs and discard. Take pan off heat.
Assemble the Quiche
- Remove chilled crust from refrigerator. Layer ingredients as follows: 1/3 of Gruyere cheese on bottom, 1/3 of bacon, half of the onions.
- Add second layer: another 1/3 of cheese, remaining onions, another 1/3 of bacon.
- Slowly pour egg custard over layers, filling almost to the top of the crust but not over.
- Top with remaining cheese and bacon.
Bake and Cool
- Bake for 35-40 minutes, until edges are set and golden but center still jiggles slightly when shaken. If crust edges brown too quickly, cover with foil strips (shiny side up).
- Remove from oven and place on a wire rack. Let rest for 15-20 minutes before slicing. This allows the custard to set properly for clean slices.
