Keto quiche Lorraine is a low-carb and gluten-free version of the classic quiche recipe-- a savory egg custard baked into an almond flour pie crust- overall, delightful. While it makes a perfect holiday breakfast or brunch, it's really an any occasion kind of meal (lunch! dinner!) that feels super special and isn't too difficult to prepare.
This light and fluffy cheese, bacon and egg quiche is easy to make low-carb: we swap the milk for dairy-free milk, and pour the egg mixture into a simple almond flour pie crust. Crisp bacon and sautéed onions bring the flavor, and the traditional Gruyere and parmesan give this keto quiche the perfect amount of cheesy goodness that quiche is known for.
what is quiche Lorraine?
Quiche Lorraine is a timeless classic-- a breakfast custard pie named after the Lorraine region of France. Typically, a quiche Lorraine is a combination of onion, bacon, and Swiss or Gruyere cheese drowned in an egg/milk mixture. The ratio of milk to egg is what gives quiche a light and fluffy texture, and while I've altered that ratio a bit here to be less milk, more egg, it's a delicious quiche Lorraine recipe that is lighter on the dairy.
There are so many variations of quiche Lorraine and you can really make this recipe your own. It makes a great base that is easy to adapt. Add other low-carb veggies, swap the bacon for leftover ham, or skip the cheese to make it an entirely dairy-free breakfast dish. If you're looking for a crustless quiche recipe, keep reading, I'll get to that shortly. Feeding little ones? My kids love the idea of "breakfast pie," and you can omit the onions or sneak in more veg options (like spinach or grated zucchini). Win!
how to make quiche
If you've never made a keto quiche before, don't be intimidated! It's a two-step process-- make the crust and then make the filling. The crust is super simple and I'm even tempted to call it a no-fuss recipe due to the fact that it doesn't require rolling out dough-- just press it right into the pan.
make the almond flour pie crust
A simple almond flour crust is the base to this keto quiche recipe. The crust takes about 10 minutes to prepare and another 10 minutes to pre-bake. To cut down breakfast prep time, make this almond flour crust a day in advance so you can skip right into preparing the egg mixture and get the quiche Lorraine in the oven in no time.
- Make the dough. In a mixing bowl, combine the almond flour, butter (or coconut oil), egg, xanthan gum, and salt. Mix until a thick dough forms. It will be kind of crumbly but should hold well when pressed together (if it appears too dry, add a 1 tablespoon of cold water as needed).
- Shape the pie crust. Grease a standard sized pie pan (9 or 10 inches in diameter) with butter or coconut oil. Transfer the dough into the pie pan. Use your hands to flatten it out into the pan and up the sides, pressing it out until it's about ¼-inch thickness all around. Use a fork to poke holds into the bottom of the pie crust.
- Bake. Bake the almond flour pie crust at 350°F for 10 minutes. Remove it from the oven to cool for 5 minutes or until you are ready to bake the keto quiche Lorraine.
make the keto quiche filling
Once the pie crust is ready, the quiche comes together really quickly. For this keto quiche Lorraine recipe, you will need:
- onion, sliced thin
- eggs (pasture-raised if possible)
- unsweetened coconut cream
- unsweetened macadamia milk or almond milk
- ground nutmeg
- Gruyere cheese, grated (or sub Swiss)
- Parmesan cheese
- fresh chives for serving (optional)
Optional add-ins: stir in a teaspoon of hot sauce, ground cayenne pepper or red pepper flakes for a little heat.
- Cook the bacon and onion. In a skillet, fry the bacon until crisp. Set it aside. Pour out all but 2 tablespoons of the bacon grease, then toss in the onions into the pan and sauté them in the grease for about 5 minutes, or until they are translucent.
- Make the egg mixture. In a mixing bowl, whisk together the eggs, coconut cream, macadamia milk (or almond milk), nutmeg, salt, and pepper until it is well combined.
- Assemble the keto quiche Lorraine. Spread the sautéed onions across the bottom of the pre-baked pie crust. Crumble (or chop) the bacon into small pieces and sprinkle the bacon over the onions. Next sprinkle in the grated cheeses. Slowly pour the egg mixture into the pie dish, covering the layers of filling.
- Bake the quiche. Slide the pie dish onto a baking sheet. Cut strips of aluminum foil and use them to cover crust around the entire quiche (this prevents the crust from turning dark). Bake at 375°F for 30-35 minutes or until the quiche puffs up slightly and the center is done. Remove from the oven and let the quiche cool for about 10-15 minutes before serving.
a crustless quiche recipe
If you want to skip the crust entirely, this keto quiche Lorraine can easily be turned into a crustless quiche recipe! Make sure to prepare your pie dish by spreading a generous amount of coconut oil (or butter) inside to prevent the crustless quiche from sticking.
Follow the recipe, layering the ingredients straight into the pie dish instead of the pie shell. Slide the crustless quiche onto a baking sheet and bake at 375°F for about 25-30 minutes or until the quiche appears done.
A crustless quiche Lorraine is a great way to prepare this dish on-the-fly, and still packs all the flavor! It's also a good option for those with a nut allergy or are trying to limit almond flour.
recipe tips for keto quiche
- Make sure to let the quiche sit for at least 10 minutes after baking. The residual heat will allow the quiche to continue to cook and firm up.
- Don't forget to wrap the quiche edges with aluminum foil to prevent the crust from becoming too dark during the bake time.
- Store leftover quiche in the refrigerator, covered, for up to five days.
This keto quiche Lorraine is my favorite keto quiche recipe. The bold and savory flavors of the bacon, onion and cheeses are hard to beat, and it's an elevated meal that works any time of day.
If you try it (or make your own variation), let me know! Drop a comment below! I also LOVE seeing star reviews for any of the recipes here and appreciate your feedback. 🙂
you might also love...
- Smoked salmon and dill egg muffins, a quick and healthy breakfast that is packed with so. much. flavor!
- Keto zucchini fritters are another anytime-of-day food that works as a side, a bread substitute (eggs Benedict, anyone?), or a snack!
- Keto cinnamon rolls that are soooo good (and not a fathead dough recipe)!
almond flour pie crust
- 2-½ cups blanched almond flour
- ¼ cup grass-fed butter (or coconut oil), melted
- 1 egg (pasture-raised when possible)
- ½ teaspoon salt
- ½ teaspoon xanthan gum (optional)
quiche Lorraine filling
- 4 large, thick-cut strips of bacon (or 5 smaller strips)
- 1 yellow onion, thinly sliced
- 6 eggs (pasture-raised when possible)
- ¼ cup unsweetened coconut cream (thick cream at the top of a can of coconut milk)
- ⅓ cup unsweetened macadamia milk or unsweetened almond milk
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup grated Gruyere cheese*
- ¼ cup grated parmesan cheese
almond flour pie crust
- Preheat the oven to 350°F. In a mixing bowl, combine the almond flour, melted butter (or coconut oil), egg, xanthan gum, and salt. Mix until a thick dough forms. It will be kind of crumbly but should hold well when pressed together (if it appears too dry, add a 1 tablespoon of cold water).
- Grease the pie pan with more butter or coconut oil and press the dough into the pan. Use your hands to work the dough evenly across the pan and up the sides, forming a crust about ¼-inch thick. Flute the edges, if desired.
- Poke holes into the bottom of the crust with a fork. Bake the crust for 10 minutes, then remove it from the oven and let it cool until ready to use.
to make the keto quiche Lorraine
- In a large skillet, fry the bacon until it is crisp. Set the pieces on a paper towel-lined plate to cool.
- Pour out all but 2 tablespoons of the bacon grease from the skillet. Toss in the onions and sauté them over medium heat for about 5 minutes, or until they are translucent. Remove them from the heat.
- In a medium mixing bowl, whisk together the eggs, coconut cream, macadamia milk, nutmeg, salt, and pepper for about 30 seconds, or until it is well combined.
- Spoon the cooked onions into the bottom of the pre-baked pie crust, creating an even layer. Crumble (or chop) the bacon into small pieces and sprinkle it over the onions. Sprinkle the Gruyere and parmesan cheese over the bacon and onion layers.
- Slowly pour the egg mixture into the pie dish, covering the layers of ingredients.
- Slide the pie dish onto a baking sheet. Wrap strips of aluminum foil over the edges of the entire quiche, covering the crust only (this prevents the crust from turning too dark).
- Bake the quiche at 375°F for 30-35 minutes or until the egg puffs up slightly and the center is done.
- Remove from the oven and let the quiche cool for about 10-15 minutes before serving.
Optional add-ins: For a little heat, stir 1 teaspoon of your favorite hot sauce into the egg mixture. Or add ¼-1/2 teaspoon of cayenne pepper or red pepper flakes.
You can swap in grated Swiss cheese instead of Gruyere.
Store leftover quiche in the refrigerator, covered, for up to five days.
Crustless quiche recipe : To make a crustless quiche Lorraine, skip the pie crust preparation. Grease a pie pan generously with coconut oil or butter, then prepare the egg filling and layer the ingredients according to the recipe. Bake at 375°F for 25-30 minutes or until the center is done.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 203mgSodium: 594mgCarbohydrates: 12gNet Carbohydrates: 7gFiber: 5gSugar: 3gProtein: 19g
This nutritional information is approximate and is provided for convenience as a courtesy.