Published: · Modified: by Carolyn
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Jump to Recipe Print Recipe
Wholesome ingredients and farm fresh flavors make this low carb Quiche Lorraine Recipe a rich and satisfying meal whether served at breakfast or for lunch. Keto and grain-free.
Quiche is one of my favorite low carb dishes for breakfast. I eat it more days than not. Generally, I make a crustless quiche for breakfast orquiche muffins, but every once in a while I make a low carb crust for my quiche. The extra buttery flavor and texture it brings are well worth the extra few minutes of time.
And this low carb Quiche Lorraine recipe is well worth the effort.
What is Quiche Lorraine?
Quiche is, in its simplest form, a savory egg pie. Typically, an egg and cream mixture is poured into a pastry crust and baked until the custard is almost set. A little jiggle still in the middle helps ensure that it isn’t over cooked, as it will keep cooking for a few minutes when removed from the oven.
A basic quiche can have many different flavors or additions and usually contains some meats, veggies, or cheese. There are many delicious varieties.
Quiche Lorraine is marked by the addition of onions, bacon, and sometimes strong cheese like Swiss or Gruyere. It originated in the Lorraine region of France and is one of the most widely recognized varieties of quiche.Its flavor can be enhanced with Dijon mustard, white wine, fresh thyme, black pepper or nutmeg.
For this delicious Low Carb Quiche Lorraine Recipe, I opted for simplicity of flavor. Adding sprigs of fresh thyme to the pan while sautéing the onions imparts a subtle flavor without the need to strip and chop the leaves. A press-in almond flour crust adds a rich nutty and buttery flavor, which plays nicely with the sharp flavor of the swiss cheese.
Some of you may remember that quiche was popular in the 70’s. My mother often made it for her ladies’ luncheons. Often served at room temperature, it was a satisfying and tasty meal which didn’t require too much fussing over before being served. Pairing a slice of quiche with a side salad dressed with a nice acidic vinaigrette is easy and pleasing.
Still, I prefer to enjoy my quiche for breakfast. With two school age children who demand my time in the morning. It’s nice to reheat my breakfast quickly while I’m still helping them get ready for school and out the door.
Kim develops recipes in her Southern California kitchen and blogs atLow Carb Mavenwhere she shares low carb keto recipes with a gourmet vibe. Follow her onFacebook,Pinterest,Insta
Low Carb Quiche Lorraine
A delicious low carb and keto Quiche Lorraine recipe. Grain-free and THM friendly.
4.85 from 20 votes
Print Pin Rate
Course: Breakfast
Cuisine: French
Prep Time: 20 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 8 servings
Calories: 554kcal
Ingredients
- 1 batch Easy Low Carb Press-In Pie Crust omit sweetener
- ⅓ pound bacon diced and cooked until crisp
- ½ cup finely chopped onion
- 5 large eggs
- 1 ¼ cups heavy cream
- ¼ cup water
- ½ teaspoon salt
- Fresh ground pepper to taste
- 4 ounces Swiss cheese Gruyere
- 2 sprigs fresh thyme
Instructions
Make 1 batch of the Easy Low Carb Press-In Pie Crust (omit sweetener) and press into a 9 inch glass pie plate. Refrigerate the crust while continuing with the recipe.
Preheat oven to 350F and place one rack at the bottom position and the other in the middle position.
Chop bacon and place into a frying pan over medium heat. Cook until browned and crisp - about 6 minutes. Remove from the pan and drain.
While the bacon cooks, chop the onions and grate the cheese. Crack the eggs into a medium bowl and add the cream, water, salt and pepper. Beat until frothy with hand beater.
Pour the bacon fat out of the pan, leaving a coating of oil in the pan for the onions. Sauté the onions with the sprigs of thyme until the onions soften. Remove the thyme from the pan and the onions from the heat.
Remove the crust from the refrigerator and layer ⅓ of the cheese into the bottom of the crust followed by ⅓ of the bacon and ½ of the onions. Add a second layer of cheese, onions and bacon. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.
Place the quiche onto the bottom rack and cook for 30 minutes. Then, move the quiche to the middle rack and cook for 7-10 minutes more or until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight.
Notes
Per 6 servings: Calories: 554, Fat: 51, Carbohydrates: 8, Fiber: 2.5, Protein: 18, NET CARBS: 5.5 g
Per 8 servings: Calories: 415, Fat: 38, Carbohydrates: 6, Fiber: 2, Protein: 14, NET CARBS: 4 g
Nutrition Facts
Low Carb Quiche Lorraine
Amount Per Serving
Calories 554Calories from Fat 459
% Daily Value*
Fat 51g78%
Carbohydrates 8g3%
Fiber 2.5g10%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.
Secrets to Keto Baking
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Comments
Cynthia says
I make this as printed and added some green onions and it comes out great . I cook for my husband who’s been on keto and he eats it for supper. I wrap leftovers in plastic wrap and freeze for a quick mealReply
Gail O says
LOVE this recipe! This is another breakfast meal prep for me. I did make it crustless and it is just as wonderful as when I make it with the crust. This is probably my favourite breakfast recipe. I love it so much I will have it for lunch or dinner too. I love that it freezes and reheats so well.Reply
Marla says
Thank you for sharing that you make this without the crust. That was my first thought. Less work and less cost but still a great flavor.
Reply
Margie says
I love your recipes but I don’t always seem to have the exact ingredients. So I did a thing. I used brie (inspired by your frittata) instead of gruyere. Use 8 oz. So decreased cream (1/4) and eggs (6). I’d like to share a photo but don’t know how. It’s delicious and gorgeous, too!Reply
Margie says
Oops…my ingredients above were incorrect. I used 8 oz. brie, 1 med. onion thingly sliced, 1 cup heavy cream, 6 eggs, and 1/8 c water as my brie and onions took up more space in the pie dish on the crust. It took about 10 min. longer to bake as the pie pan was so full. Sorry…but net-net, Carolyn’s recipe is bomb, as I’ve cooked it in its original format, as well as this hack today.Reply
Carolyn says
Doing a thing and adapting is always fun. Sounds like it was good!
Reply
Robin Lee says
Does the carb count for the quiche include the pie crust carbs as well!
Reply
Carolyn says
It includes everything.
Reply
Jennifer says
Quiche Lorraine is my go-to Thanksgiving and Christmas meal!! I pre-make it a few days in advance and then heat it up Christmas Day. I CANNOT wait to try this low carb version!Reply
Sarai says
Ive been baking quiches for over 30 years, they’re one of my favorites. I feel like the odd ball out, but my family and I were not a fan of the crust’s consistency; it’s grainy and the calories aren’t worth it. We removed the crust and ate the center only, which was a normal quiche, so that works.Reply
Annabelle says
I do not need to be nut free but choose to use sunflower seed flour that I grind up myself in place of almond flour. I find it tastes terrific as it has more of a savoury flavour than almond flour. Especially lovely as a base for quiche. And its lots cheaper than using almond flour. Usually just cook a bit longer than almond flour bases.
Reply
Shantel says
Are there 8 or 6 servings? The recipe says 8 at first, then 6 on the nutritional information. Thank you 🙂
Reply
Carolyn says
If you read the info more closely, you will see it gives the nutritional information for both 6 and 8 servings. This is a guest post by a friend so I did not run the numbers myself.
Reply
Carole C Galassi says
Perfection. Delicious!Reply
Megan says
My BIl can’t eat any veggies and this has become my go to when making a quiche for family meals. (I eat low carb, but like mushroom and spinach in my quiche)It is polished off every time I make it.
(I use cheddar cheese and it is super yummy)
Reply
Tiffany Russell says
So yummy! Today is my 2nd time making it! Such a treat and very low carb for my keto lifestyle! Thank you for sharing!Reply
MG says
Does this call for Swiss or Gruyere cheese? Or both? I’m a bit confused.
Reply
Carolyn says
Either or.
Reply
Deb says
Can’t wait to try this however I do have a question for anyone willing to answer. Upon looking at the crust servings it serves 10 yet the quiche is divided into 6 or 8 servings so I’m wondering if I should use the full amount of the recipe to make the crust. Also how much of an impact if any would that have on the nutritional breakdown of this dish.
Reply
Leave a Reply
« Older Comments
