Keto Quiche Lorraine
User Reviews
5
Keto Quiche Lorraine
Description
This quiche starts with a keto pie crust baked lightly before filling. Bacon is cooked until slightly crispy and chopped, while the onions are sautéed in reserved bacon fat until they begin to caramelize, adding sweetness. Eggs and heavy cream are whisked with thyme, nutmeg, salt, and pepper to make a fragrant custard. The majority of the bacon, onions, and Gruyere cheese are combined in the crust, topped with the custard, and sprinkled with remaining bacon and cheese. Baking at 350°F completes the set custard, while the foil shield protects crust edges from over-browning.
The resulting quiche has a creamy egg and cheese center with smoky bacon and sweet onion notes, characterized by a tender crumb and flaky crust. Gruyere cheese provides a nutty, slightly sharp flavor complementing the other ingredients. This dish works well for brunch or dinner and fits low-carb dietary preferences.
The recipe allows for making a crustless quiche or substituting Swiss cheese for Gruyere as needed.
Ingredients
- 1 Keto Pie Crust see notes
- 8 lices uncured bacon
- 4 egg whole
- 1 cup heavy cream
- 1 cup gruyere cheese shredded
- ½ cup yellow onion thinly sliced
- 2 teaspoons thyme or 1 teaspoon dried, fresh
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper ground
Instructions
- Preheat oven to 350°F
- Roll out the pie crust and place inside a 9” nonstick tart pan with a removable bottom. Prick the bottom of the crust with a fork and bake for 8 minutes, then remove and set aside.
- While the crust is baking, add the bacon to large skillet and fry until slightly crispy. Allow to cool before chopping, then set aside.
- Drain some of the bacon grease, leaving about 2 tablespoons in the pan. Add in the onions and sauté until they are just starting to caramelize.
- In a large mixing bowl, add in the eggs, heavy cream, salt, pepper, nutmeg and thyme, then mix until well combined.
- Add in most of the bacon, most of the cheese and all of the onions to the baked pie crust. Pour the egg mixture over the top, then sprinkle the remaining cheese and bacon on top.
- Bake for 25-30 minutes or until the eggs are cooked through. If the edges of the crust start to brown before the eggs are cooked, you can gently wrap them with strips of aluminum foil and continue baking. Allow to sit at room temperature for 10 minutes before cutting into slices.
Notes
- The keto pie crust should omit sweetener and include a pinch of salt for this recipe.
- For a crustless version, simply omit the crust and follow remaining steps.
- If no tart pan is available, use a pie dish instead.
- Gruyere cheese adds ideal flavor, but Swiss cheese can be used as a substitute.
- If you prefer, parsley can replace thyme as the herb seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 9g | 3% |
| Protein | 17g | 34% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
