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Perfect for breakfast, brunch, for breakfast-for-dinner, this Keto Low Carb Quiche Lorraine is rich and flavorful with bacon, cheese, and onion.

Keto Low Carb Quiche Lorraine in Tart Dish with a Single Serving on a Plate on the Side

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 Keto Low Carb Quiche Lorraine recipe 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 a common addition, and so is meat, 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 their preparation. 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.

Single Slice of Low-Carb Keto Quiche Lorraine

The Ingredients for This Low Carb Quiche Lorraine Recipe

Like any quiche, this Low Carb Quiche Lorraine starts with a base of eggs and milk or cream. Smoked bacon and Gruyère or Swiss cheese help create the unique flavor profile of this classic quiche; additionally, 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 my recipe for Low Carb Quiche Lorraine, 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 my Low Carb 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.

Whole Low-Carb Keto Quiche Lorraine in Tart Pan

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

Close Up of Low-Carb Keto Quiche Lorraine

Keto Low Carb Quiche Lorraine

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Yields: 4 people
Perfect for breakfast, brunch, for breakfast-for-dinner, this Keto Low Carb Quiche Lorraine is rich and flavorful with bacon, cheese, and onion.

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  • 2 slices bacon add 1 tablespoon avocado oil if using turkey bacon
  • 1 medium onion diced
  • 2 oz Gruyère cheese, shredded
  • ¾ cup heavy cream
  • 1 large egg
  • 1 large egg yolk
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 scallion


  • cups almond flour
  • ¼ teaspoon salt
  • 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.


Net Carbs: 10g per serving (1/4 of recipe) 


Calories: 574kcal | Carbohydrates: 14g | Protein: 18g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 182mg | Sodium: 304mg | Potassium: 133mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1060IU | Vitamin C: 2.9mg | Calcium: 248mg | Iron: 2mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Breakfast
Cuisine: French
Keyword: Low Carb Quiche

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Low-Carb Keto Quiche Lorraine Long Pin

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!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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  1. i know this is an old thread – but has anyone frozen this with success? thanks

    1. Bertie, Yes, this quiche freezes very well! When you want to eat it, thaw it to room temperature and then cover it with foil and reheat it in a 375F oven. You can also reheat it in the microwave, if you prefer.

  2. 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.

    1. 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!

  3. Brenna Keogh says:

    1 egg and 1 egg yolk feed 4-6 people?

    1. 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!

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