Keto Quiche
Published March 14, 2022 • Updated March 15, 2026
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I make this keto quiche for every holiday brunch and most Sunday mornings in between. Flaky low carb almond flour crust, silky egg custard, bacon, gruyere, and only 3 carbs per slice.
I started making this for Mother’s Day brunch years ago and it became the recipe I reach for every time I need to feed a crowd without spending my whole morning in the kitchen. The crust is the reason it works so well. I use almond flour with a small amount of coconut flour and xanthan gum, and that combination is what keeps slices intact in the fridge for five days straight. Readers keep telling me the crust doesn’t go soggy when they microwave leftovers, and I can confirm: the xanthan gum is doing the work there.
The filling is a custard made from whole eggs, extra yolks, and a mix of nut milk and heavy cream. I tested this with all heavy cream first and it was rich but dense. Cutting it with nut milk gives you the same silky texture without the calorie overload, and the custard still sets up perfectly. That’s a deliberate formula I landed on after multiple batches, not a random swap.
I load mine with bacon and gruyere because that’s what my family wants on repeat, but this recipe handles whatever filling you add. Sausage, spinach, mushrooms, smoked salmon. I brought a smoked salmon and chive version to a bridal shower once and people still bring it up. The custard ratio is forgiving. I’ve gone heavy on the fillings and it still sets. The gruyere gets golden and bubbly on top, which is half the reason I keep coming back to it.
If you don’t want a crust at all, you’re making a frittata, and that’s a fine option. But the crust is what makes this feel like a real brunch centerpiece. Bridal showers, Easter, Christmas morning, potlucks. I bring this one every time. It works hot or cold, slices clean after cooling for 10 minutes, and it holds together on a paper plate at a backyard party. I know because I’ve tested that more times than I can count. One reader told me she has “murdered every crust” she’s ever attempted, and even she pulled this off on her first try.
For keto meal prep, this is one of my most reliable recipes. I bake it on Sunday and pull slices out every morning through Thursday. Pair it with a breakfast bowl, almond flour pancakes, or breakfast quesadillas if you want to mix up your mornings. The almond flour crust actually improves in the fridge. I don’t say that about most baked things, but this one gets slightly crispier edges after a day or two.
How to make this quiche
- Make the almond flour pastry crust in a food processor. Pulse just until the dough comes together. (Check below for my crustless version if you want to skip this step.)
- Bake the crust at 350 for 8-9 minutes.
- Cook your bacon or sausage.
- Layer the meat and cheese into the baked crust.
- Whisk eggs, egg yolks, nut milk, and cream.
- Pour over the filling and bake at 350 for 30-35 minutes.
Key ingredients
- Eggs and extra yolks – The whole eggs give structure and the extra yolks are what make this custard velvety. I tried it without the extra yolks once and the texture was noticeably less smooth.
- Bacon or sausage – Bacon makes it a classic Lorraine. I’ve also done crumbled sausage, diced ham, and smoked salmon. The custard ratio handles any protein you add.
- Cheese – Gruyere is my go-to for this recipe. Sharp cheddar is tangier (a reader asked and I’ve since tested it). Pepper jack, fontina, and colby jack all set up the same way.
- Nut milk and heavy cream – I use both. All heavy cream makes the custard rich but dense. The combination hits the same silky texture with less calorie load.
- Vegetables – Spinach, mushrooms, broccoli, bell pepper, onion. I sautee them first so they don’t release water into the custard during baking.
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Keto Pastry Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
-
1 teaspoon xanthan gum
-
1/2 teaspoon salt
-
1/2 cup unsalted butter, chilled and cubed
-
1 ounce cream cheese, softened
-
1 egg
-
1 1/2 teaspoons rice vinegar or apple cider vinegar
Keto Quiche Filling Ingredients
-
8 oz bacon, cooked and diced
-
4 oz gruyere cheese, grated
-
2 eggs
-
2 egg yolks
-
1 cup nut milk
-
1 cup heavy whipping cream
-
1/2 teaspoon salt
-
1/2 teaspoon pepper
Step by Step Instructions
Step by Step Instructions
Prepare pastry crust
To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don’t over mix or crust will not be flaky.
- Almond flour
- Coconut flour
- Xanthan gum
- Salt
- Butter (chilled and cubed)
- Cream cheese (softened)
- Egg
- Vinegar
Roll pastry crust
Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4 inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.
Bake pastry crust
Bake at 350 degrees for 8-9 minutes. Remove and let cool.
Add bacon and cheese
To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside.
- Bacon (cooked & crumbled)
- Gruyere cheese (shredded)
Make custard filling
In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust.
- Eggs
- Egg yolks
- Nut milk (macadamia, almond, coconut)
- Heavy Cream
- Salt & pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I substitute coconut flour for almond flour in the crust?
I haven't done a full swap, but based on how coconut flour behaves in my other recipes, I'd start with about 1/3 cup coconut flour in place of the 1 cup almond flour (keep the 3 tablespoons coconut flour already in the recipe). Coconut flour absorbs way more liquid, so add a splash of water if the dough won't come together. If you have a tree nut allergy, I'd try the crustless version first because that's a guaranteed win.
What size quiche dish or tart pan should I use?
I use a 9-inch tart pan with a removable bottom. A standard 9-inch pie plate works too. I've made this in a 10-inch dish and the custard layer was thinner but still set perfectly. Deeper pans will need a few extra minutes of bake time.
Can I make this in a muffin tin for mini quiches?
I've done this for parties and it works well. Press small rounds of the crust dough into each cup of a greased muffin tin (you'll get about 12). Par-bake for 5-6 minutes at 350, then fill with the custard and your toppings. Bake 15-18 minutes total. They come out clean if you grease the tin well. My mini frittatas use the same concept without the crust.
I live at high altitude. Do I need to adjust the bake time?
Yes. I've walked a few readers through this one. At 3,600 feet, bump the oven up 25 degrees and watch the center closely. Pull the quiche when the edges are set but the center still looks slightly underdone. It finishes setting as it cools on the counter. If it looks fully done in the oven, it's already overbaked.
What cheese works best if I don't have gruyere?
I've tested sharp cheddar, pepper jack, fontina, and mozzarella in this recipe. They all work. The custard sets from the eggs and cream, not the cheese, so the swap won't affect the texture. Sharp cheddar gives a tangier bite that goes well with bacon. Pepper jack adds heat. Fontina is nuttier and closest to gruyere if that's the flavor profile you want.
How many carbs are in a slice?
This recipe comes in at about 3 net carbs per slice with the almond flour crust. Without the crust, it drops to about 1 net carb. I've been eating this on keto since 2018 and it fits easily into my daily macros. The filling is mostly eggs, cream, cheese, and bacon.
What is quiche Lorraine?
Quiche Lorraine is the classic French version: pastry crust, egg custard, and bacon. Some recipes add caramelized onion or a pinch of nutmeg. My recipe is basically a Lorraine with gruyere added. I keep the custard simple and let the bacon and cheese carry the flavor.
Do I have to blind bake the crust first?
I always do. The crust needs that initial 8-9 minutes in the oven on its own to get flaky. If you skip it, the bottom stays soft and doughy under all that custard. I've tried it both ways and the difference is obvious. Blind bake, every time.
First time making any quiche and I wasn't sure the almond flour crust was going to hold together at all. It did, and the custard set up way cleaner than I expected. Is it supposed to get that flaky or did I just get lucky with the rolling?
Not luck. Chilled butter and the vinegar. Keep the dough cold when you're pressing it in and it'll do that every time.
The crust is where this one shines. I've made a handful of keto quiches over the years, and the almond and coconut flour combo here holds together better than most. My one note: the custard took closer to 45 minutes in my oven before it set cleanly in the center (it was still quite wobbly at the suggested time), so worth testing with your oven before serving at a brunch. The gruyere was the right call, though. That slightly nutty flavor against the bacon is exactly what makes this feel like the real thing.
45 minutes is normal. I go by the jiggle anyway. Edges set, center still wobbles, pull it.
I kept waiting for the almond flour crust to fall apart when I lifted it into the pan, but it actually held together. The custard was silky and the gruyere browned up so nicely I almost couldn't believe I made it. Total beginner win.
That gruyere browning is my favorite part too. Looks fancier than the effort is.
I did not have gruyere so I just grabbed sharp cheddar because I panicked and figured it was close enough, and okay, I know that is not the same thing at all, but the custard still came out this silky almost-jiggly texture that I genuinely did not expect from something I made from scratch, first time ever making a quiche, first time ever making a pastry crust out of almond flour, and I am not a baker, I want to be clear, I have murdered every crust I have ever attempted, but this one actually worked, I rolled it between parchment paper like the instructions said and it held together and came out golden and I just stood there staring at it. The sharp cheddar gave it this tangy bite that I kind of love more than I probably should. I am already thinking about what else I can swap into this thing because now I feel like I can cook.
Parchment is what keeps the dough from sticking, skip it and it tears. Sharp cheddar is tangier than gruyere but the custard doesn't care. Try fontina next if you want something nuttier.
Made this Sunday and have been pulling slices out every morning this week. The almond flour crust doesn't go soggy in the microwave, which as someone who normally destroys pastry dough, feels like a miracle. Next batch I'm doubling the bacon.
Double it. I've gone pretty heavy on the bacon and the custard still sets up fine. The ratio is forgiving.
My wife hates gruyere so I was thinking of swapping it for sharp cheddar, would that throw off the custard at all?
Sharp cheddar works. Custard sets from the eggs and cream, not the cheese. Bolder flavor, but it goes well with the bacon.
Perfect for Sunday meal prep. The almond flour crust holds up better than I expected.
The xanthan gum is doing the work there. I keep slices in the fridge for 5 days and they reheat without going soggy.
What can I use is instead of the almond flour, as I have a tree nut allergy. Can I sub it with coconut flour?
You can either make a crustless quiche, so just pouring the egg mixture into a parchment lined dish. Or you can try subbing with coconut flour. I haven't tried this, but you would have to use less coconut flour. Maybe using 1/3 cup coconut flour plus the 3 additional tablespoons. If to dough is too dry, just add in a splash of water.
Hi.
Can you tell me what size baking tin you use for the base please ?
This looks delicious and I want to make it today.
Thanks.
Nancy
This was a 9" quiche dish
Super good. I tossed in a little spinach with mine and wanted this quiche every meal till it was gone! A week later, and I'm making another batch. Yum!
Spinach is great in this one. The custard holds it really well. I've done it with mushrooms too if you ever want to switch it up.
I did the recipe just like it said but the center never got completely cooked and I left it in my oven for 25 more minutes and still not completely done in the center it tasted terrific but might you have an another idea on what I could do and I live in central oregon and our altitude is 3600 ft. Thank you for your recipes our family enjoys them
Altitude is the culprit. At 3,600 feet I'd bump the oven up 25 degrees. The custard needs that extra heat to set properly. Pull it when the edges are firm but the center still looks a little underdone (it sets as it cools). If it looks fully done in the oven, it's already past the point.