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prep time
40 min
cook time
50 min
ready time
1 h 30 min
Keto French Quiche Lorraine
Quiche Lorraine is the epitome of all indulgent French dishes. The combination of the flakey Keto crust with the smokey bacon, sharp cheese, caramelized onions, and savory egg custard makes this quiche extraordinary. This dish can be served for breakfast, brunch, lunch, or even as a snack. Feel free to enjoy it hot or at room temperature.
What differentiates quiche Lorraine from other quiche recipes?
To be considered quiche Lorraine, it has to be prepared with eggs, bacon, and some type of Swiss cheese. The addition of other ingredients like ham, vegetables, sausage, etc., makes for quiche, not quiche Lorraine. Up to this day, there is debate about whether some elements can be added to a quiche Lorraine, like onion or garlic. For this Keto quiche Lorraine, we are keeping it simple and as close to a classic quiche Lorraine as possible.
How to prepare a flakey Keto-friendly pie dough?
The crust starts with 2 Keto-friendly flours: almond flour and coconut flour. They are mixed with psyllium husk powder and xanthan gum, which prevent the crust from falling apart. Cold butter is then incorporated into the dry ingredients. Using cold butter is crucial for a flakey crust. Using room temperature or melted butter will yield a hard crust. Finally, an egg is added to form a dough. You can use this low-carb crust in many Keto recipes, including sweet ones. To prepare a sweet pie crust, simply mix a couple of tablespoons of powdered sweetener with the dry ingredients.
What type of cheese is used in this Keto quiche Lorraine?
Traditionally, quiche Lorraine is made with Gruyere cheese, and just like many French Keto recipes, it is best to keep it authentic. However, if you don’t have Gruyere or don’t mind switching things up, you can use parmesan, mozzarella, white cheddar, or provolone.
Net Carbs
4.1 g
Fiber
3.6 g
Total Carbs
7.7 g
Protein
16.9 g
Fats
40.9 g
459 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond flour
1 cup
Coconut flour
0.25 cup
Psyllium husks
1 tbsp
Baking Aids Xanthan Gum
1 tsp
Salt
0.5 tsp
Butter
0.25 cup
Raw egg
5 large
Bacon
50 g
Shallot
0.75 oz
Gruyere cheese
1.5 cup, grated
Creme fraiche
1.5 cup
Crushed Red Pepper Flakes
0.25 tsp
Nutmeg
0.13 tsp
Black pepper
0.25 tsp
Scallions or spring onions, tops and bulb, raw
1 small - 3" long
Recipe Steps
steps 12
1 h 30 min
Step 1
To prepare the pie dough, add the almond flour, coconut flour, psyllium husk, xanthan gum, and ¼ tsp salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.Step 2
Pulse a few times until a rough mixture forms, similar to bread crumbs. Add 1 egg and pulse a few times until the dough starts forming. Bring the dough together using a spatula and transfer it to a bowl.Step 3
Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the freezer for 30 minutes.Step 4
Preheat your oven to 350F/180C. Take the pastry dough out of the freezer and place it between two pieces of parchment paper. Roll it until it is 2 inches larger in diameter than your quiche/pie pan.Step 5
Carefully transfer the dough to the pan, press it, and remove the excess edges. If the dough breaks or cracks, use the leftover dough to patch any spaces. Poke the bottom and sides with a fork.Step 6
Add a piece of parchment paper over the pastry dough and add baking beans. Bake for 10 minutes. Take it out of the oven and remove the baking beans.Step 7
Reposition the parchment paper and place it between the pan and crust, allowing the ends to stick out a couple of inches above the tart edges. This ensures that the egg mixture doesn’t leak out of the crust. Set aside.Step 8
Dice the bacon and finely chop the shallot. Place a small pan over medium heat and add the bacon. Cook, stirring often, until crispy and the fat is rendered. Transfer to a plate using a slotted spoon.Step 9
Add the shallots to the bacon fat and sauté, stirring often, for 3-4 minutes. It should be done when it’s soft and slightly golden. Remove with a slotted spoon and add it to the bacon.Step 10
To a bowl, add the eggs, cream Fraiche, red pepper flakes, salt, pepper, and nutmeg. Whisk for a minute to incorporate some air into the custard. You can add your choice of spices like paprika or garlic powder.Step 11
Spread 1 cup of cheese on the bottom of the prebaked crust. Sprinkle the cooked shallots and bacon. Carefully pour the egg mixture into the crust.Step 12
Sprinkle the remaining cheese on top and finish off with the chopped scallions. Bake for 30-40 minutes, or until a knife inserted into the middle comes out clean. Let the quiche cool slightly before slicing and serving.
Comments
Greek_Keto_Mum_412 9 months ago
This looks amazing! May have to give it a try this weekend.
Susi Red a year ago
A classic favourite and well worth taking the time to make and it freezes well. So I generally bake and freeze to enjoy over several weeks. When you want to eat…Simply defrost, wrap in foil and warm in a medium oven for about 15 minutes!
Meganadele 3 years ago
Love this! I don't have Psyllium Husks and I don't really like using Xanthan Gum (I can't handle the texture it creates), but I found another pie crust recipe from All Day I Dream About Food that is basically just almond flour, butter, and salt. I prefer that crust, but this Quiche Lorraine is absolutely amazing!
mirianfdias 3 years ago
Thanks for the suggestion!