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Quiche Lorraine, but low carb!

Low carb quiche Lorraine

What makes this quiche low carb is that we’re using almond flower instead of regular flour to make the crust. The crust is incredibly easy to make and tastes great. It tastes even better knowing that it’s low carb. 

A regular flour crust would had about 31 grams of carbs per serving this crust only has about 4 grams of carbs per serving. 

Tip either leave the butter out or microwave it for 10 – 15 seconds before using it.

In this recipe we will be blind baking the crust first. That means that we will be backing the curst first before we add in the filling. 

Quiche Lorraine, but low carb!

0 from 0 votes
Recipe by Tim Martin Cuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

This low carb quiche makes a perfect brunch. Pair it with a balsamic vinaigrette salad and a few glasses of mimosas!

Ingredients

  • Filling
  • 3/4 cups gruyere ~ 5 oz cubed into 1/2 – 3/4 inch cubes

  • 1/4 cup havarti ~ 2 oz cubed into 1/2 – 3/4 inch cubes

  • 1/4 cup shredded cheddar cheese

  • 4 strips bacon sliced into 1/4 inch pieces

  • 4 eggs

  • 1/2 large onion finely diced

  • 1 cup heavy cream or whipping cream

  • 1 cup milk

  • 1/2 teaspoon white pepper

  • 3/4 teaspoon salt

  • Crust
  • 2 cups almond flour

  • 1/4 cup butter

  • 1 egg

  • 1/2 teaspoon salt

Directions

  • Preheat the oven to 400
  • Make the crust. In a large or medium sized mixing bowl crack one egg and beat it until evenly colored. Add in the almond flour and butter and mix together with your hands until you can form a large ball with it.
  • Prepare your pie tin, dish or cast iron skillet by lightly spraying it or wiping a thin coat of oil on the inside.
  • Take the almond flour dough ball and press it, distributing it evenly inside the pan. I would suggest making the sides just slightly thinner then the bottom this will help the sides from collapsing.
  • Carefully place a piece of aluminum foil inside and add in some baking weights. ( Uncooked rice works just fine if you don’t have baking weights )
  • Blind bake the crust for 15 min.
  • Remove the crust from the oven and carefully remove the foil and baking weights. Let it cool if necessary.
  • Put the crust back in the oven for an additional 10 minutes. The top of the crust should be a slightly darker brown when done.
  • Prepare the filling. Beat the 4 eggs, milk, heavy cream, white pepper and salt in a mixing bowl until they are an even color. Set aside.
  • Cut the bacon into about 1/4 inch pieces and thinly dice the onion.
  • Cook the bacon in a pan over medium heat until it starts to become brown but not hard. Add in the onion. Remove the onion and bacon from the pan leaving as much of the bacon fat in the pan as possible.
  • Place the cubed cheese pieces of cheese in the bottom of the pie crust. Add in the onion and bacon over the top and spread everything evenly in the crust. Carefully pour in the egg and milk mixture being careful not to fill over the top of the sides of your curst. You may have additional egg mixture left over.
  • Set the oven to 375 and bake for 30 min.
  • The top of the quiche should be just slightly golden brown. If not place on your broiler rack for 1 – 2 minutes.
  • Let the quiche cool and using a knife or offset spatula carefully cut along the edges of the pan.
  • Place a plate onto of the pan and carefully flip over. Place another plate on top and flip the quiche up right. Yum!
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