Low Carb Quiche Lorraine Gruyere Cheese is the true star in our Low Carb Quiche Lorraine. It marries together the smoky bacon, creamy eggs and tangy mustard in perfect harmony.

A great lunch meal, it can be made ahead of time and quickly reheated in the office microwave – your coworkers will be drooling over the aroma alone.

Quiche is widely considered to be a French dish, but it actually originated in Germany.

We’re not too fussed where it comes from but we think that Gerri’s Low Carb Quiche Lorraine is the best lchf version that we’ve ever tasted.

We’ve added nutritional information for your benefit on the recipe card below. This recipe makes 10 servings, the recipe card reflects 1 serving which is 1/10 of the total recipe.

Ingredients for your Low Carb Quiche Lorraine:

Quiche Low Carb Base Ingredients

  • 2 cups of Almond Meal
  • 1 Egg
  • 2 ounces of Butter, melted
  • 1 pinch of Salt
  • 2 pinches of White Pepper

Quiche Filling Ingredients

  • 4 slices of Bacon, diced
  • 1/2 of a Brown Onion, diced
  • 5 ounces of Gruyere Cheese, grated
  • 3 Eggs
  • 1 1/2 cups of Light Whipping Cream
  • 1 teaspoon of Dijon Mustard
  • 1 pinch of Salt
  • 2 pinches of White Pepper

Instructions For Making Your Low Carb Quiche Lorraine:

How to make the Low Carb Quiche Base

  1. Preheat oven to 170F/340F.
  2. Mix together the almond meal, salt, pepper, melted butter and egg.
  3. Press the mixture into the base of your quiche dish and spread it evenly on the base and around the sides.
  4. Bake the base for 12 minutes. If the base begins to rise from air bubbles, gently prick it with a fork and press the base back down. Remove from the oven and set aside.

How to make the Quiche Lorraine Filling

  1. Saute the diced bacon and onion in a non stick frying pan over medium heat until the onion is translucent.
  2. Spread the bacon and onion mixture evenly over the cooked base and top with the grated gruyere cheese.
  3. In a measuring jug, place the eggs, cream, mustard, salt, and pepper, blend together using a stick blender (click here to find the one we use). Ensuring that all ingredients are well combined.
  4. Gently pour the cream mixture over the bacon, onion, and gruyere.
  5. Place the quiche back in the oven and bake for 25 to 35 minutes, the quiche is ready when the center no longer jiggles when moved.
  6. Remove from the oven and cut into 10 pieces. Enjoy.

Do you work in the metric measuring system? It’s easy to switch the units from US imperial to metric with the drop down menu on the recipe card below.

For more egg based recipes try our:

If you want to make a larger Low Carb Quiche Lorraine, simply adjust the serving amounts in our easy to use recipe card below the measurements and ingredients will adjust themselves and all you have to do is follow the method, keep in mind that the cooking time will also need to be adjusted.

Low Carb Quiche Lorraine
Low Carb Quiche Lorraine
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Gruyere Cheese is the true star in our Low Carb Quiche Lorraine. It marries together the smokey bacon, creamy eggs and pungent mustard in perfect harmony. A great lunch meal, it can be made ahead and quickly reheated in the office microwave - your coworkers will be drooling over the smell alone.
Servings Prep Time Cook Time Passive Time
10serves 20minutes 45minutes 0minutes
Servings Prep Time
10serves 20minutes
Cook Time Passive Time
45minutes 0minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
    Base
    1. Preheat fan forced oven to 170F/340F.
    2. Mix together the almond meal, salt, pepper, melted butter and egg.
    3. Press the mixture into the base of your quiche dish and spread it evenly on the base and around the sides.
    4. Bake the base for 12 minutes. If the base begins to rise from air bubbles, gently prick it with a fork and press the base back down. Remove from the oven and set aside.
    Filling
    1. Saute the diced bacon and onion over medium heat until the onion is translucent.Low Carb Quiche Lorraine Step 5
    2. Spread the bacon and onion mixture evenly over the base and top with the grated gruyere cheese.
    3. In a large bowl or jug place the eggs, cream, mustard, salt, and pepper, blend together using a stick blender. Ensuring that all ingredients are well combined.
    4. Gently pour the cream mixture over the bacon, onion and gruyere.
    5. Place the quiche back in the oven and bake for 25 to 35 minutes, the quiche is ready when the center no longer jiggles.
    6. Remove from the oven and cut into 10 pieces. Enjoy.
      Base
      1. Preheat fan forced oven to 170F/340F.
      2. Mix together the almond meal, salt, pepper, melted butter and egg.
      3. Press the mixture into the base of your quiche dish and spread it evenly on the base and around the sides.
      4. Bake the base for 12 minutes. If the base begins to rise from air bubbles, gently prick it with a fork and press the base back down. Remove from the oven and set aside.
      Filling
      1. Saute the diced bacon and onion over medium heat until the onion is translucent.Low Carb Quiche Lorraine Step 5
      2. Spread the bacon and onion mixture evenly over the base and top with the grated gruyere cheese.
      3. In a large bowl or jug place the eggs, cream, mustard, salt, and pepper, blend together using a stick blender. Ensuring that all ingredients are well combined.
      4. Gently pour the cream mixture over the bacon, onion and gruyere.
      5. Place the quiche back in the oven and bake for 25 to 35 minutes, the quiche is ready when the center no longer jiggles.
      6. Remove from the oven and cut into 10 pieces. Enjoy.
      Recipe Notes

      Nutrition Facts
      Low Carb Quiche Lorraine
      Amount Per Serving
      Calories 519 Calories from Fat 414
      % Daily Value*
      Total Fat 46g 71%
      Saturated Fat 15g 75%
      Trans Fat 0.2g
      Polyunsaturated Fat 0.5g
      Monounsaturated Fat 4g
      Cholesterol 70mg 23%
      Sodium 198mg 8%
      Potassium 37mg 1%
      Total Carbohydrates 9g 3%
      Dietary Fiber 5g 20%
      Sugars 2g
      Protein 16g 32%
      Vitamin A 13%
      Vitamin C 0.3%
      Calcium 24%
      Iron 10%
      * Percent Daily Values are based on a 2000 calorie diet.