Keto Quiche Lorraine
A rich, custardy bacon-and-Gruyere quiche baked in a buttery almond flour crust. At just 4.2g net carbs per slice and ready in about 1 hour 15 minutes, it's the classic French breakfast made fully keto without sacrificing a single creamy bite.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This keto Quiche Lorraine wraps smoky bacon, nutty Gruyere, and a velvety cream custard in a tender almond flour crust. It's the kind of low-carb breakfast that's just as welcome at brunch as it is sliced cold from the fridge on a busy morning.
Ingredients
- 1 1/2 cups blanched almond flour
- 6 tbsp cold unsalted butter, cubed
- 1 large egg (for the crust)
- 1/4 tsp salt (for the crust)
- 8 oz thick-cut bacon, chopped
- 5 large eggs (for the filling)
- 1 cup heavy whipping cream
- 1 1/4 cups shredded Gruyere cheese
- 2 tbsp finely chopped chives or scallion greens
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat the oven to 350°F (175°C). In a bowl, combine almond flour, the crust egg, cubed butter, and 1/4 tsp salt. Work it with your fingers until a dough forms, then press it evenly into the bottom and up the sides of a 9-inch pie or tart pan.
- 2
Bake the crust alone for 12 minutes until just set and lightly golden. Remove and set aside; leave the oven on.
- 3
While the crust bakes, cook the chopped bacon in a skillet over medium heat until crisp, 7-9 minutes. Drain on paper towels and scatter the bacon evenly over the par-baked crust along with the chives.
- 4
In a bowl, whisk together the 5 filling eggs, heavy cream, nutmeg, 1/2 tsp salt, and pepper until smooth. Stir in 1 cup of the Gruyere, then pour the custard over the bacon in the crust.
- 5
Sprinkle the remaining 1/4 cup Gruyere over the top. Bake for 40-45 minutes, until the center is just set with a slight wobble and the top is golden.
- 6
Let the quiche rest for 15 minutes before slicing into 8 wedges. Serve warm or at room temperature.
Tips & notes
- If the crust edges brown too fast, cover them with a strip of foil for the last 15 minutes of baking.
- Store covered in the fridge up to 4 days, or freeze individual slices up to 2 months. Reheat at 325°F until warmed through to keep the custard from weeping.
- Swap Gruyere for Emmental or sharp white cheddar, and use pancetta in place of bacon for a more traditional Lorraine flavor.
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Frequently asked questions
- How many carbs are in keto quiche lorraine?
- Each of the 8 slices has 4.2g net carbs (6g total carbs minus 1.8g fiber), 412 calories, 16g protein, and 36g fat, making it an easy fit for a keto breakfast.
- Can I make this quiche ahead of time?
- Yes. Bake it fully, cool, and refrigerate up to 4 days or freeze slices up to 2 months. Reheat at 325°F until just warmed through so the egg custard stays silky.
- Can I make it crustless to lower the carbs further?
- Absolutely. Skip the almond flour crust and pour the filling straight into a greased pie dish. This drops each slice to roughly 2g net carbs and cuts about 90 calories per serving.
