Keto Quiche Lorraine
Rich, creamy keto quiche lorraine with crispy bacon, Gruyere cheese, and a buttery almond flour crust. Each slice has just 4.7g net carbs, perfect for meal prep and busy weekday mornings.
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.
Notes
Storage: Refrigerate leftovers for up to 5 days. Wrap slices in plastic wrap or cover with foil. Can be frozen for up to 3 months.
Reheating: Let come to room temperature, then warm in 325°F oven for 15-20 minutes. Avoid microwaving as it makes the crust soggy.
Substitutions: Use Swiss or sharp white cheddar instead of Gruyere. Try prosciutto or pancetta instead of bacon. For nut-free, use sunflower seed flour crust (skip coconut flour).
Crustless Option: Grease pie plate well with butter and pour filling directly in. Check doneness at 25 minutes. Saves about 2g net carbs per slice.