Gruyere cheese is the true star in this keto quiche Lorraine recipe with a low-carb and gluten-free crust. It gives the quiche that quality flavor and is a must for the tastiest quiche you can make.
If you want more recipes, try my nutritious keto spinach quiche or the super easy crustless quiche.
Healthy & Nutritious
- Low-Carb & Gluten-Free: This quiche is a guilt-free indulgence for those following a ketogenic or gluten-free diet, boasting a mere 2g of net carbs per serving.
- High-Protein & Healthy Fats: Packed with protein from eggs and cheese and healthy fats from the almond flour crust and creamy filling, this keto quiche will keep you feeling full, energized, and satisfied, supporting your keto lifestyle.
You can download the low-carb pie crust recipe here if you want just the crust for other savory pies.
Ingredients
For the Low-Carb, Gluten-Free Crust
- 2 cups Almond Meal: Provides the base for the crust, offering a nutty flavor and a healthy, gluten-free alternative to traditional flour
- 1 Egg: Binds the crust ingredients together
- 2 ounces Butter, melted: Adds richness and helps create a flaky texture
- 1 pinch Salt: Enhances the overall flavor
- 2 pinches White Pepper: Adds a subtle kick
For the Filling
- 4 slices Bacon, diced: Provides a smoky, savory flavor
- ½ Brown Onion, diced: Adds sweetness and depth
- 5 ounces Gruyere Cheese, grated: The star ingredient, offering a nutty and slightly sweet flavor
- 3 Eggs: Create the custard base of the filling
- 1 ½ cups Light Whipping Cream: Adds richness and creaminess
- 1 teaspoon Dijon Mustard: Provides a subtle tang
- 1 pinch Salt: Enhances the overall flavor
- 2 pinches White Pepper: Adds a subtle kick
How To Make Keto Quiche Lorraine
1. Prepare The Low-Carb, Gluten-Free Crust
- Preheat your oven to 340°F (170°C).
- Combine the almond meal, salt, pepper, melted butter, and egg in a bowl.
- Press the mixture evenly into a 10-inch quiche dish, covering the base and sides.
- Bake for 12 minutes. If the crust puffs up, gently prick it with a fork.
- Remove from the oven and set aside.
2. Create The Creamy Filling
- Sauté the bacon and onion in a non-stick pan until the onion softens.
- Spread the bacon and onion mixture over the pre-baked crust.
- Sprinkle the grated Gruyere cheese on top.
- Whisk together the eggs, cream, mustard, salt, and pepper in a separate container until well combined.
- Carefully pour the creamy mixture over the bacon, onion, and cheese.
3. Bake To Perfection
- Bake the quiche for 25-35 minutes, or until the center is set but still has a slight jiggle.
- Remove from the oven and let it cool slightly before slicing and serving.
Tips And Tricks For The Perfect Keto Quiche
- For an Extra Crispy Crust: Blind bake the almond flour crust for a few minutes before adding the filling. This will help prevent it from becoming soggy.
- Don’t Overbake: The center should still slightly jiggle when you take it out of the oven. It will continue to cook as it cools.
- Get Creative: You can add other keto-friendly and gluten-free ingredients to the filling, such as spinach, mushrooms, or different types of cheese.
How To Store Quiche
Store quiche in the fridge for up to one week or freeze for up to three months.
Leave the quiche out to thaw overnight. If you’re in a hot climate, thaw in the fridge for 24 hours.
Frequently Asked Questions
Can I substitute the almond meal?
Yes, you can use another keto-friendly flour, like coconut flour, but you may need to adjust the liquid ratio.
Can you freeze quiche?
Yes, you can freeze individual slices or the whole quiche. Thaw overnight in the refrigerator and reheat in the oven.
Can I add other ingredients to quiche Lorraine?
Yes. Feel free to experiment with other ingredients like spinach, mushrooms, or different types of cheese.
How do I know when a quiche is cooked?
The quiche is ready when the center is set but still has a slight jiggle.
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.
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Print Pin Share EmailServings: 10 serves
Calories: 290kcal
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.2 cup almond meal, 1 Egg, 2 ounces Butter, 1 pinch Salt, 2 pinch White Pepper
- 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.4 slices bacon, 1/2 Brown Onion
- Spread the bacon and onion mixture evenly over the base and top with the grated gruyere cheese.5 ounces 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.2 pinch White Pepper, 3 eggs, 1 1/2 cups Light Whipping Cream, 1 teaspoon Dijon Mustard, 1 pinch Salt
- 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
Keto Recipe Quiche Lorraine – (With a Tasty Low-Carb Crust for Crunch)
Notes
STORING: You can store keto quiche Lorraine in the fridge for up to one week or freeze for up to three months.
Nutrition
Serving: 1slice | Calories: 290kcal | Carbohydrates: 2g | 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
Made this recipe?Tag me at @myketokitchen
Adjust the serving amounts in our easy-to-use recipe card above to make a larger keto quiche Lorraine batch.
This is amazing! I was looking for something different for breakfast when I found this quiche. I made it exactly like the recipe and it came out delicious. It is definitely going in my recipes to keep!
Thank you for the feedback Colleen glad you like it. I think its about time I made this quiche again too.
Awesome. Used this for years.
Carefull with crust. Keep it thin
Glad you enjoyed the quiche Chris. Thanks for the crust tip.
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!