Perfect for breakfast, brunch, for breakfast-for-dinner, Low-Carb Keto Quiche Lorraine is rich and flavorful.
Quiche is often something that’s thought of as a retro dish, but there’s so much to love about it we should bring it back! Anyone who’s a fan of eggs will enjoy how easy to make and versatile this dish is. It’s a simple dish, but somehow seems to feel elegant.
What is Quiche: How to Make Quiche and the Main Ingredients of Quiche
Quiche is a savory custard-like mixture of eggs and milk or cream as a base, usually baked in a pastry crust in a pie plate or tart pan. It’s a very easy dish to customize. Cheese is often added, and meat is also common, such as cooked sausage or bacon. Quiche is also a great way to use up vegetables; a few of my favorites are steamed broccoli, roasted bell pepper, roasted asparagus, roasted zucchini, wilted spinach or Swiss chard, or sautéed mushrooms.
The Difference Between Quiche, Frittata, and Omelets
Quiche, frittata, and omelets are all egg-based dishes, but the main difference is in how they’re made. Quiche is usually baked in the oven for the entire cooking process. Omelets are typically cooked on the stovetop. Frittata is similar to a crustless quiche with an egg base with any meats, cheeses, and vegetables you like added in, but the cooking process for frittata is what sets it apart. Frittatas start off being cooked in an oven-safe pan on the stovetop until the outside is set, and then they’re transferred to the oven to finish cooking.
The Ingredients for Quiche Lorraine
Like any quiche, Quiche Lorraine starts with a base of eggs and milk or cream. To create the unique flavor profile of this classic quiche, smoked bacon and Gruyère or Swiss cheese are added, and the Alsacienne version adds onion as well.
Where Quiche Lorraine Comes From
Quiche is usually thought of as a French dish, but according to Foodimentary, Quiche Lorraine actually originated from German cuisine in the medieval kingdom of Lothringen, which the French later renamed Lorraine. The word “quiche” comes from the German word “Kuchen”, which means cake.
What Makes This Quiche Recipe Keto
For the custard base, I use a mix of eggs and heavy cream instead of milk because cream is lower in carbs than milk. The main fillings in Quiche Lorraine (bacon and cheese) are both naturally low-carb high-fat foods. Lastly, instead of using a traditional shortcrust pastry (made with all-purpose flour), I made an almond flour-based pastry crust.
What to Serve with Quiche Lorraine
Quiche Lorraine is a rich, filling dish that packs quite a bit of protein and fat. I like to keep it simple and serve it along with a big green salad simply dressed with fresh lemon juice or vinegar, olive oil, and a pinch of salt and pepper.
Other Keto-Friendly Egg-Based Recipes
- Roasted Vegetable Crustless Quiche with Basil and Pine Nuts from An Edible Mosaic (to make it keto-friendly, you can use heavy cream instead of milk)
- Avocado Frittata with Cotija and Mozzarella Cheese from Kalyn’s Kitchen
- Loaded Greek Asparagus Omelets from Whole and Heavenly Oven
- Cheesy Mushroom Baked Eggs for Two from An Edible Mosaic
- 2 slices bacon (add 1 tablespoon avocado oil if using turkey bacon)
- 1 medium onion, diced
- 2 oz (57 g) Gruyère cheese, shredded
- ¾ cup (180 ml) heavy cream
- 1 large egg
- 1 large egg yolk
- 1 pinch each salt, black pepper, and freshly grated nutmeg
- 1 scallion
- 1½ cups (168 g) almond flour
- ¼ teaspoon salt
- 1½ tablespoons unsalted butter, melted
- 1 large egg white
- Preheat the oven to 350F.
- For the filling, crisp the bacon in a small skillet (add 1 tablespoon avocado oil if using turkey bacon), and then remove it, let the bacon cool, and then crumble.
- In the same skillet that the bacon cooked in, cook the onion over medium heat until softened, but not browned, about 5 minutes, stirring occasionally. Cool.
- Whisk together the cream, egg, egg yolk, salt, black pepper, and nutmeg in a medium bowl and set aside.
- For the crust, stir together the almond flour and salt in a large bowl, and then cut in the butter with a fork. Mix in the egg white until it forms a dough. (The dough will be crumbly, but will hold together when squeezed.)
- Press the dough into the bottom and about ½-inch up the sides of a 9-inch tart pan. Sprinkle the bacon in the bottom, and then the cheese. Pour the egg mixture on top, and sprinkle on the scallion.
- Bake until the eggs are set and the crust is golden, about 35 to 45 minutes.
- Cool 15 minutes before cutting and serving.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
1 egg and 1 egg yolk feed 4-6 people?
Brenna, The egg and egg yolk are integrated into the entire recipe, which feeds 4 to 6 people. Quiche is a rich/filling dish, especially with an almond flour crust. Like I mentioned in the article, I like to serve this dish along with a big green salad for balance. Of course, feel free to adjust serving size to suit your needs!
This recipe sounds great but I’m very confused.
There’s no way that 1 egg & 1 egg yolk plus the remaining filling ingredients can fill a 9″ pie shell. Most recipes are more like 5 eggs, 1 1/2 cups of cream, 4 oz of bacon, 1 1/2 cups (6oz) cheese…
Is this mostly crust? It doesn’t look like that from the picture.
Tim, The photos show the quiche with the ingredient quantities given in the recipe; you can see it’s not a super thick quiche, but no, it’s not mostly crust. Like the recipe says, be sure to use a tart pan (NOT a pie pan), because tart pans are much more shallow. I hope this helps!