Quiche Lorraine has always been one of those brunch dishes that feels effortlessly elegant. It’s the kind of recipe we reach for when we want something that feels just a little more special than scrambled eggs, but without the fuss of a complicated prep. The golden crust, the creamy filling, the savory bites of bacon and cheese—what’s not to love?
The classic version usually starts with a buttery pie crust made from white flour and loads of dairy, which makes it tricky for those of us keeping things low-carb. So, we knew it was time to give this French favorite a keto-friendly makeover. This version keeps everything we love about the original—crispy bacon, silky egg custard, rich cheese—and pairs it with an almond flour crust that’s both hearty and totally grain-free.
We especially love making this for Sunday brunch or for meal prep at the start of the week. It slices beautifully and holds up well in the fridge, which makes it a go-to option when we want something satisfying that feels gourmet without the extra effort. And the best part? It’s one of those recipes that impresses guests but doesn’t require hours in the kitchen.
Whether you’re hosting a brunch gathering or simply want to elevate your everyday breakfast, this keto Quiche Lorraine hits all the right notes. It’s rich, savory, perfectly cheesy, and endlessly customizable—basically everything we want in a make-ahead, meal-prep-friendly keto brunch.
Keto Quiche Lorraine with Almond Flour Crust
This savory quiche features a golden almond flour crust filled with rich eggs, nutty Gruyère cheese, and crisp bacon. It’s perfect for meal prep, brunch gatherings, or a cozy dinner.
Ingredients
For the Almond Flour Crust:
For the Filling:
Instructions
Make the Crust
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Preheat oven to 350°F (175°C).
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In a medium bowl, mix almond flour, melted butter, egg, and salt until it forms a dough.
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Press the dough evenly into a greased 9-inch pie dish or tart pan. Prick the bottom with a fork.
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Bake the crust for 8-10 minutes until just golden. Set aside.
Prepare the Filling
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In a skillet over medium heat, sauté the diced onion until soft, about 3-4 minutes. Let cool slightly.
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In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper.
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Stir in the cooked bacon, onions, and shredded Gruyère.
Assemble & Bake
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Pour the egg mixture into the pre-baked crust.
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Bake for 30–35 minutes, or until the center is just set and the top is lightly golden.
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Let cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings: 8 ServingCalories:385kcalTotal Fat:32gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 1gProtein:17g
Note
Substitutions & Variations
Spicy Kick: Sprinkle a pinch of cayenne or smoked paprika into the filling.
Dairy-Free: Use coconut cream and a dairy-free cheese alternative.
Nut-Free: Try a sunflower seed flour crust.
Add Veggies: Add sautéed spinach or mushrooms for more nutrients.
