Recipe type: Main Courses
Cuisine: Ketogenic. Low Carb. LCHF. Nut Free. Grain Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
This very low carb version of traditional Quiche Lorraine won't disappoint you. Seriously delicious.
  • 1 quantity of QK Nut-Free Pie Crust - pre baked and cooled
  • 200g pancetta cubes
  • 50g Gruyère cheese (cut into small cubes)
  • 2 large eggs (105-110g without shell)
  • 120g crème fraîche
  • 120g double cream1/8 tsp ground white pepper
  • ¼ tsp grated nutmeg
  1. heat a small frying pan, tip in the pancetta cubes and cook for 8-10 minutes, until caramelised but not crispy; remove from pan and drain on kitchen paper.
  2. pre-heat oven to 180°C static.
  3. in a large mixing bowl, combine crème fraîche, double cream, eggs and seasoning (don’t over-whisk or you’ll end up with a soufflé).
  4. scatter Gruyère and pancetta cubes over the pastry base inside its baking tin and pour in the filling.
  5. place the tin over a sheet of foil and transfer it to the oven rack.
  6. bake for 25-30 minutes, until golden and softly set.
  7. rest the quiche for 10 minutes, then remove it from the tin and serve (can also be enjoyed cold).
Pancetta cubes are generally quite salty, hence why I don't add salt to the filling mixture.

If you’re worried about the crust edge burning, wrap foil around it before you add the filling.

The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. Click HERE for U.K., or HERE for U.S. alternative.
Serving: ⅙th slice Calories: 571 Fat: 49g Net Carbs: 4g Protein: 22g
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