Keto Quiche
Published March 14, 2022 • Updated February 7, 2026
A creamy custard quiche lorraine with bits of bacon and gruyere cheese in a flaky pastry crust
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Perfect for brunch or breakfast meal prep, this quiche is filled with bacon and cheese in a silky egg custard on top of a flaky low-carb almond flour pastry crust.
I like to serve quiche when I’m entertaining: Mother’s Day brunch, Christmas morning, that kind of thing. This keto quiche with a batch of my cinnamon rolls and a fresh pot of bulletproof coffee will set your morning up right!
This recipe uses a combination of nut milk and cream to make the egg filling silky and creamy. Fill the quiche with your favorites: bacon and cheese, spinach, sausage, or mushrooms. The velvety filling sits on a homemade flaky almond flour pie crust made with a bit of coconut flour.
This is the type of brunch recipe that works for any meal and any occasion: bridal showers, baby showers, potlucks, Easter supper. The bonus is that you can make it ahead of time! It’s also great for meal prep because you can enjoy slices over the course of several days. Serve it hot or cold.
How to make this quiche
- Make a flaky keto pastry crust as a base to hold your cheese. Check below for instructions on how to make a crustless quiche.
- Bake pastry crust.
- Cook bacon or sausage (if using instead).
- Fill the crust with bacon, sausage, vegetables and cheese.
- Whisk up eggs, egg yolks, nut milk and cream.
- Pour into crust and bake.
Key ingredients
- Eggs – You can’t make quiche without eggs. That’s the whole point: a quiche is a French tart with an egg custard at its heart.
- Egg yolks – Extra yolks make this quiche velvety smooth.
- Meat – Here you can customize what you add to your quiche and meats or seafood can be added from bacon (to make a quiche Lorraine), sausage, shredded chicken. Even seafood like lobster, shrimp or salmon.
- Vegetables – Add any vegetables you choose. From mushrooms, spinach, broccoli, cauliflower, peas, bell pepper, onion.
- Cheese – For flavor to this classic brunch dish, we add cheese. I used gruyere cheese in this recipe, but cheddar, pepper jack, fontina, colby jack or even mozzarella cheese can be used.
- Milk – To make your quiche extra creamy, don’t forget the cream! I use a combination of heavy cream and nut milk to keep the calories down but still get that ultra creamy indulgence.
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Keto Pastry Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
-
1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
-
1 ounce cream cheese, softened
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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 (Free) →Frequently Asked Questions
What is quiche lorraine?
Quiche Lorraine is a quiche with a flaky pastry crust baked in a tart pan and filled with a silky egg custard and lots and lots of bacon. Sometimes it will have caramelized onion.
What happens if I overbake the quiche?
You can't fix an overbaked quiche. It will still taste good but the texture won't be as silky and velvety. The key is to remove the quiche from the oven when it is jiggly like gelatin. The edges are set but the center will wobble when you shake it back and forth.
Do I have to blind bake the crust first?
It's preferred to bake the crust first before baking the rest of the quiche. You want the crust to be flaky and baking it first will ensure it's flaky.
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!
I also live in Central Oregon! It could be your oven, maybe the heating element is going out. It should be slightly jiggly when you remove it and it will set as it cools off.
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