Keto Quiche Lorraine Recipe with a Tasty Low-Carb Crust!

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serving of keto quiche lorraine
Super healthy keto quiche lorraine recipe, the perfect low-carb recipe for those looking for a good dose of amino acids from eggs.

Gruyere Cheese is the true star in our low-carb Keto Quiche Lorraine recipe with a low-carb crust.

This Keto Quiche marries smoky bacon, creamy eggs, and tangy mustard for the perfect texture and taste.

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A great keto lunch or dinner, it 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

Ingredients For Low-Carb Keto Quiche Crust

Keto Quiche Crust - Gluten free pastry recipe
Keto Quiche Crust
  • 2 cups of Almond Meal
  • 1 Egg
  • 2 ounces of Butter, melted
  • 1 pinch of Salt
  • 2 pinches of White Pepper

Ingredients for Keto Quiche Lorraine Filling

  • 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

  1. Preheat oven to 170C/340F.
  2. Mix together the almond meal, salt, pepper, melted butter, and egg.
  3. Press the mixture into the base of your 10in 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.
Keto Quiche Lorraine WIth Low-Carb Crust
Keto Quiche Lorraine With Low-Carb Crust

How To Make Keto 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.
Best Keto Quiche Lorraine Recipe

Keto Quiche Lorraine

Gruyere Cheese is the true star in our Keto Quiche Lorraine recipe. It marries together the smokey bacon, creamy eggs and pungent mustard in perfect harmony. 
4.88 from 90 votes
Print Pin Rate
Course: Lunch
Cuisine: German
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 10 serves
Calories: 290kcal
Author: Gerri

Ingredients

Base

Filling

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 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.
    Low Carb Quiche Lorraine Step 5
  • 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

Serving: 1serving | Calories: 290kcal | Carbohydrates: 5g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 99mg | Sodium: 185mg | Potassium: 61mg | Fiber: 2g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 0.4mg | Calcium: 203mg | Iron: 1.2mg

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 keto quiche lorraine recipe is the best low carb version that we’ve ever tasted.

We’ve added nutritional information for your benefit in the recipe card.

This Keto Quiche Lorrainerecipe makes 10 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 a variety of ingredients using a variety of 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.

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Try This Keto Spinach Quiche, super nutritious and delicious

Keto Spinach Quiche

Keto Crustless Broccoli Quiche in a pie dish
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Keto Broccoli Quiche Recipe

To make a Keto Quiche Lorraine batch larger adjust the serving amounts in our easy to use recipe card above. 

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37 thoughts on “Keto Quiche Lorraine Recipe with a Tasty Low-Carb 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!

      Reply
  1. 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!

    Reply
  2. 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!

    Reply
  3. 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.

    Reply
  4. 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.

    Reply
  5. I have numerous food allergies ,dairy being one . would it be possible to use canned coconut milk in this instead of whipping cream?

    Reply
    • 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 🙂

      Reply
  6. 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

    Reply
  7. 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❤

    Reply
  8. Can you use almond flour for this or must you use almond meal? I would love to try this , the crust sounds amazing!

    Reply
  9. Yes!
    Great recipe – base is the most delicious, can tinker round with fillings. Easy, tasty, convenient (for later) and Keto. Perfect!

    Reply
  10. 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 🙂

    Reply
    • Hi Debbie,

      I’m so glad your family loved it! Yes it can be frozen, I recommend defrosting in the fridge before reheating.

      Reply
  11. I made this recipe, but didn’t have Gruyere so used Monterey Jack and mozzarella, sausage instead of bacon, wonderful!

    Reply
  12. 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.

    Reply
    • 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!

      Reply
  13. 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.

    Reply
  14. 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!

    Reply
    • 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!

      Reply

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