Keto Classic Quiche Lorraine. 4g net carbs per serving.
Classics are always the best. Don’t you think? This version of traditional Quiche Lorraine is clean keto perfection. Wholesome ingredients, a NUT-FREE, melt-in-the-mouth pastry crust and a tasty filling. You will be pleasantly surprised with this effortless recipe.
Simple but delicious. Either hot or cold. For dinner or for lunch. It can be a savoury snack, a starter, or a side dish. You can freeze the leftovers, or use them in packed-lunch boxes, for a delicious and healthy alternative that the whole family can enjoy. You could bake it in a square/rectangular tray and then cut it into bite-size portions to serve as canapés to friends or family. Seriously infinite possibilities. And soooo good!
How to Make Keto Classic Quiche Lorraine
The filling is a mixture of eggs, cream, crème fraîche, cooked pancetta (or bacon) cubes, and cheese. You simply fill the crust with the mixture and then bake until golden and softly set.
The cheese you use will affect the overall flavour, and I highly recommend Swiss Gruyère. The best chefs wouldn’t even consider making Quiche Lorraine without Gruyère. It is a powerful cheese, with a sweet-ish, nutty flavour that doesn’t overwhelm. Quite expensive, but you don’t need much to make an impact. If needs must, you can swap it for mature cheddar cheese.
For the crust, you need my Perfect Keto Nut-Free Pie Crust recipe. Make it ahead, and you’ll complete the dish in minutes. Just pour the filling into the crust and bake it.
I hope you’ll enjoy my Keto Classic Quiche Lorraine as much as I do!
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- Yield: 6 servings
- Serving: ⅙th slice
- Calories: 571
- Fat: 49g
- Net Carbs: 4g
- Protein: 22g
- 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
- 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.
- pre-heat oven to 180°C static.
- 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).
- scatter Gruyère and pancetta cubes over the pastry base inside its baking tin and pour in the filling.
- place the tin over a sheet of foil and transfer it to the oven rack.
- bake for 25-30 minutes, until golden and softly set.
- rest the quiche for 10 minutes, then remove it from the tin and serve (can also be enjoyed cold).
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.