Gluten Free & Keto Quiche Lorraine ????

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4 from 102 votes

Gluten Free & Keto Quiche Lorraine ????

50 minutes
Calories 290kcal


  • 1 batch gluten (free & keto pie crust)
  • 100 grams bacon slices (free & keto pie crust)
  • 1 onions (very thinly sliced)
  • 230 grams gruyere cheese
  • 315 milliliters sour cream (free & keto pie crust)
  • 1/4 teaspoon grated nutmeg (free & keto pie crust)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Make a batch of our super flakey keto pie crust (see recipe video for guidance! ).
  • Roll out pie crust between two sheets of parchment paper.
  • Using the parchment as an aid, line the quiche pan with the crust and prick all over with a fork.
  • Don't sweat it if it breaks, just patch it up! You'll want to work quickly though and in a cool environment, and if the crust becomes unmanageable simply pop it in the freezer for 5 minutes.
  • We found a batch of pie crust to be just right for a 9-inch quiche pan.Refrigerate crust for 30 minutes and preheat oven to 400°F/200°C.
  • Cover the pie crust with parchment paper and add enough dried beans or pie weights to fill the dish.
  • Bake 15 minutes.Reduce oven temperature to 375°F/190°C and bake for 5-8 minutes, until the crust just begins to brown.
  • Remove from oven and allow to cool while you make the filling.
  • You can make this up to a day ahead, storing the chilled pastry fully covered in the fridge.
  • Cook bacon in a skillet or pan over medium heat until lightly crisped.
  • Remove from heat and add in the onion.
  • Cook, stirring frequently, until lightly golden (10-13 minutes).
  • While the onion is cooking, finely dice three-quarters of the cheese and finely grate the rest.
  • Set aside.
  • In a medium bowl thoroughly whisk the cream with the eggs.
  • Mix in nutmeg, salt and pepper.
  • Scatter the diced cheese, bacon and onion into the partly-baked pastry.
  • Transfer the pie crust to a baking tray, half pull the oven shelf out and place the baking tray with the quiche.
  • Pour in the egg and cream mixture right to the top and scatter grated cheese on top.
  • Bake at 350°F/180°C for 30-35 minutes, or until a knife inserted 2 inches from the edge comes out clean.
  • Note that the center should still be slightly jiggly and not fully set.
  • The quiche can also be served at room temperature, and can be kept in the fridge for roughly 3 days and frozen for 1 month.


Calories: 290kcal

Originally posted 2019-02-20 18:14:45.

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