Gruyere cheese is the true star in this keto quiche lorraine recipe with a low-carb crust. It gives it that quality flavor and is a must for the tastiest quiche you can make.
This Keto Quiche marries smoky bacon, creamy eggs, and tangy mustard for the perfect texture and taste.
An excellent keto lunch or dinner this quiche recipe can be made ahead of time and quickly reheated in the office microwave – your coworkers will be drooling over the aroma alone.
A rare keto quiche recipe that has a crust that actually tastes good
Keto Quiche Lorraine Ingredients
- 2 cups of Almond Meal
- 1 Egg
- 2 ounces of Butter, melted
- 1 pinch of Salt
- 2 pinches of White Pepper
- 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
How To Make Low-Carb Keto Quiche Crust
- Preheat oven to 170C/340F.
- Mix together the almond meal, salt, pepper, melted butter, and egg.
- Press the mixture into the base of your 10-inch quiche dish and spread it evenly on the base and around the sides.
- 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 Keto Quiche Lorraine Filling
- Saute the diced bacon and onion in a non-stick frying pan over medium heat until the onion is translucent.
- Spread the bacon and onion mixture evenly over the cooked base and top with the grated gruyere cheese.
- In a measuring jug, place the eggs, cream, mustard, salt, and pepper, and blend together using a stick blender (click here to find the one we use). Ensuring that all ingredients are well combined.
- Gently pour the cream mixture over the bacon, onion, and gruyere.
- 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.
- Remove from the oven and cut into ten pieces. Enjoy.
Keto Quiche Lorraine (2g Carbs) with Low-Carb Crust
Unit Conversion
Ingredients
Base
- 2 cup almond meal
- 1 Egg
- 2 ounces Butter
- 1 pinch Salt
- 2 pinch White Pepper
Filling
- 4 slices bacon diced
- 1/2 Brown Onion diced
- 5 ounces Gruyere Cheese grated
- 3 eggs
- 1 1/2 cups Light Whipping Cream 35% milkfat
- 1 teaspoon Dijon Mustard
- 1 pinch Salt
- 2 pinch White Pepper
Instructions
Base
- Preheat fan forced oven to 170C/340F.
- Mix together the almond meal, salt, pepper, melted butter and egg.
- Press the mixture into the base of your 10in quiche dish and spread it evenly on the base and around the sides.
- 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
- Saute the diced bacon and onion over medium heat until the onion is translucent.
- Spread the bacon and onion mixture evenly over the base and top with the grated gruyere cheese.
- 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.
- Gently pour the cream mixture over the bacon, onion and gruyere.
- Place the quiche back in the oven and bake for 25 to 35 minutes, the quiche is ready when the center no longer jiggles.
- Remove from the oven and cut into 10 pieces. Enjoy.
Video
Notes
Nutrition
Quiche is widely considered a French dish, but it originated in Germany.
We’re not too fussed about where it comes from, but we think Gerri’s keto quiche lorraine recipe is the best low-carb version we’ve ever tasted.
We’ve added nutritional information for your benefit in the recipe card.
This Keto Quiche Lorrainerecipe makes ten servings, the recipe card reflects 1 serving which is 1/10 of the total recipe.
Try These Other Keto Quiche Recipes
Quiche is a versatile dish that can be made with various ingredients using various methods to make it low-carb, keto-friendly.
Most of the time, the carbs come from the crust or the ingredients, but we make keto quiches with.
To make a Keto Quiche Lorraine batch larger, adjust the serving amounts in our easy-to-use recipe card above.
This recipe is so great! I made it for Easter brunch with sausage, asparagus, mushrooms and compte cheese. I upped the temperature to 360, and it took 40 minutes until perfect. I made it again today because my husband and two year old loves it so much! Thank you for a great keto recipe! I will make it again and again!
Thank you so much for your comment Martie, so glad that you all loved the quiche.
Thank you so much for the recipe, have made it twice now with different fillings, each time my picky eaters enjoyed it. I love how easy the crust recipe is and that it can be used for sweet or savoury versions.
I love it! Crust incredible! Just curious how many grams I should to eat ? I want all of this delicious quiche on the same time .
Hello Yulia,
Thank you, so gal you like it. The serving size will vary depending on the size of eggs that you get etc but one serve is around 100g but could vary 10g or so either way.
We’ve just cut it into 10 even pieces. Hope that helps.
Unfortunately there as no indication on the size of the quiche dish so mine had far too much grate cheese and the egg mixture went all over the place and a third was left in the bowl. Quite an oversight if you’re telling people how to make something. Tell them what size quiche dish you’re using!!!@@
Hi Ss,
I’m sorry to hear that the quiche didn’t work out for you. I just doubled checked and the recipe states to use a 10in quiche dish, I’m not sure how you missed it.
Delicious! We loved it and will make again! I also made a pepper, onion, mushroom one with the same recipe…again so delicious! Crust was awesome. Will use it for other recipes. Had to bake about an 15 minutes in my oven. Make sure you have a cookie sheets under, as mine ran over and I had a smoky mess.
I’m so glad you enjoyed it Katrina!
I absolutely love this quiche, as do my husband and young son. I am on keto so I appreciate that it’s very low carb, but also it tastes really rich and creamy. I usually use full fat coconut milk instead of dairy since I always have it in my pantry. I’ve made this several times with different fillings and cheeses. It comes out great every time. I typically have to add five minutes to the baking time. Thanks so much!
This was really tasty! Thanks! I’ll make the base a little thinner and precook it a bit longer but the filling is delicious. Thanks!
Can I make this without the crust? If so what time and temp? Thanks in advance!
Hi Tara,
The filling by itself can be baked at the same temperature as listed in the recipe, it may need a little extra time though.
Hi
Why didn’t you used the other crust recipe??
This one: https://www.myketokitchen.com/keto-recipes/gluten-free-pie-crust/
I would really like to know
Thanks
Yariv
Hi Yariv.
The quiche recipe was developed before the crust recipe, no other reason aside from timing 🙂
O.M.G. this was amazing. I cannot wait for supper now! I substituted the Gruyere cheese (what’s that?) with white cheddar and added some grated Parmesan. Absolutely delicious! We have cream, cream or cream, so just used that anyway!
Hi Pippa,
Gruyere is a delicious hard cheese from Switzerland and it’s very, very tasty when cooked into a quiche. I’m glad you enjoyed it with the white cheddar and parmesan!
I was shocked how gorgeous this quiche was, even my husband who doesn’t like quiche said it was lovely. Will definitely make this again and again.
Thank you for your kind words, Linda! It’s one of my faves too 🙂
Cooking the base at 170C/340F worked well, but this was nowhere near hot enough to cook the quiche. And definitely not in 25 to 35 minutes. Try 180C/360F for 40 minutes. Other than that, a good recipe. I added cooked zucchini and spinach to mine… and more eggs and less cream.
Hi Jake,
The addition of other ingredients will affect the cooking time, as well as adding more eggs. I’m not surprised that it took longer to cook!
Good to hear that you still enjoyed it!
Could you use this crust for fruit pies?
Hi Debbie,
I’m sure it would work great minus the salt and pepper. You could also use the crusts for our Custard Pie, Rasberry Cream Pie or Jello Cheesecake.
Amazing!!!!! but I think I have the wrong dish size! Loads of filling left. What diameter dish should I use?
Hi Maria,
I used a 10in quiche dish
Can I make this crust ahead of time?
Hi Michelle,
You sure can! You can blind bake and freeze the crust for up to 3 months if needed.
I made this recipe, but didn’t have Gruyere so used Monterey Jack and mozzarella, sausage instead of bacon, wonderful!
Sounds delicious Arahman!
I made this yesterday and my whole family loved this recipe..yay I have quiche back in my diet lol just a question though, once cooked can this be frozen and if so does it defrost ok? Thanks 🙂
Hi Debbie,
I’m so glad your family loved it! Yes it can be frozen, I recommend defrosting in the fridge before reheating.
Yes!
Great recipe – base is the most delicious, can tinker round with fillings. Easy, tasty, convenient (for later) and Keto. Perfect!
Can you use almond flour for this or must you use almond meal? I would love to try this , the crust sounds amazing!
You sure can, Beth!
Really surprisingly delicious!
SOOOO YUMMY! This is now my gt to breakfast, lunch, and dinner recipe. No one would ever guess it was a keto recipe. EXCELLENT! Thank you so much. I’m in love❤
Thank you for your kind words Tracy! You’ve made my week 🙂
Really excellent!
Such a success, I made another with salmon and asparagus filling- they’re both a terrific solution to lunch or dinner and particularly on those days when you just want to add a salad to a meal without having to cook from scratch
Thank you
I have numerous food allergies ,dairy being one . would it be possible to use canned coconut milk in this instead of whipping cream?
Hi Niccii,
I haven’t tried it, but I think that coconut cream would fair better than the milk. Let me know how it goes 🙂
Love this recipe. Both the crust and filling are tasty. It is not too eggy. I include spinach in mine. The Gruyere cheese in this dish is amazing and who could go wrong with bacon. This is a repeat for certain.
my only concern is that this is 5g carbs for ONE TENTH of a slice
Hi Trish,
You may have misread the information above, 1 slice (or 1/10 of the total recipe) is 3g net carbs.
Can I use heavy cream instead of the light whipping cream?
You sure can!
Made the crust with a different filling, but the crust was amazing! opens up so many options for me 🙂 thank you!
This recipe is lovely – especially the crust. Best crust ever, in my book!
The filling is yummy, but let’s face it you could use any filling you like.
This crust is delicious and I especially appreciate that it is pressed into the pan rather than rolled out. All enjoyed this quiche and we have a bit leftover for lunch tomorrow! Thank you!
When you say “2 ounces” of butter for the crust, is that by weight or volume? Can you say how many tablespoons melted will equal 2 ounces? Thank you! Very looking forward to making this!
Hi Carol,
In our recipes “ounces” is always by weight. It would be approximately 4 US tablespoons.
Yummy! Loved the crust.
I’ve made this several times and love the recipe! I cut mine into 8 pieces and use heavy cream for added fat, and I omit the onions. The cruise is phenomenal! I use this e crust recipe for almost all my pies now!