Cat-eye sunglasses, mimosas, and low carb quiche lorraine are the epitome of brunch-time sophistication.
Although quiche lorraine is named for the region in France, this timeless recipe was actually first created by royal German chefs. Who knew?
My low carb quiche recipe starts with a flaky, buttery low carb pie crust that’ll just melt in your pretty little mouth. The savory filling is a creamy harmony of chopped bacon, eggs, heavy cream, cheese, leeks, onions, and seasonings.
Whip up a batch using a pie or tart tin for book club with the girls, or meal prep like a boss by making low carb quiche muffins for the whole week!
However you rock it, the ingredients of this fabulous low carb breakfast are a powerful addition to your low carb shopping list.
Traditional Quiche on a Low Carb Diet
If you are treating your body to a nourishing low carb food list meal plan, then traditional quiche will likely no longer be your friend. The high carb culprits are pastry crust and dairy milk, which add a ton of useless carb content without contributing to the satiating power of your meal.
This low carb quiche recipe does use a new and improved almond flour crust, which is every bit as indulgent and flaky as flour crust.
If you prefer to make a crustless quiche, you can absolutely do so!
Quiche muffins are a crust-free alternative that will still rock your world. More on those later.
I also use heavy cream as the softening element, which contains only a fraction of the carbohydrates of whole milk. As you can imagine, the heavy cream lends a fabulous creamy texture that you’ll crave. Are you ready to ditch traditional quiche for my atkins quiche recipe!
Let’s read on!
Low Carb Quiche Lorraine
Quiche Lorraine is a timeless recipe that’s stuck around for good reason!
The classic ingredients include pastry crust, eggs, milk, onions, and a metric boat load of swiss cheese. Since there are so few carbs in cheese, feel free to be liberal with your cheese input. (I’m not drooling…you’re drooling!)
This low carb recipe stays very close to the classic we all know and love, and by simply swapping out a couple troublemaking ingredients, we curbed the carb content and added satisfaction appeal to this brunch favorite!
This is one example of low carb foods being even more delicious than their carb-loaded counterparts!
Low Carb Pie Crust
This almond based low carb quiche crust is a perfect, buttery pie crust that doesn’t crumble or crack when you slice it! It’s better than magic! You can skip the crust if you’d like, but this crust is definitely worth the extra cook time. Made from almond flour, an egg, butter, and a few other simple ingredients.
Grab your rolling pin and let’s make your Grandma proud!
Low Carb Vegetables
The only vegetable in traditional Quiche Lorraine is onion, which is not necessarily one of the low carb vegetables. Instead of using a whole onion, I chose to use half a cup of leeks to give that yummy rooty zing, without all the added carbs.
In addition to the onions and leeks, I’m a big fan of adding in some extra low carb veggies… My favorite variations are:
1. Low carb spinach quiche (spinach: 1 cup raw = 1 gram of carbs)
2. Low carb vegetable quiche with julienned peppers, olives, and sun-dried tomatoes
3. Low carb broccoli quiche
You can taper the veggies you add to your mood, fridge stock, occasion, or season. Just make sure you cook them before to extract most of the water, or your veggies may make the crust soggy.
Switching up the veggies, proteins, and cheeses makes this one of our most adaptable low carb meals!
Low Carb Milk
Milk or cream are always used to make quiche—it’s a crucial binding agent and texture builder. Some traditional quiche recipes use regular whole milk as an ingredient. Here, I use heavy cream which amps up the creaminess and has hardly any carbs:
It may go against common logic that heavy cream is a more health-conscious ingredient choice than milk, but hey! If it’s carbs you’re counting, numbers don’t lie.
Carbs in Cheese
There are hardly any carbs in cheese! Hallelujah!
If Swiss isn’t your favorite, you can swap out the cheese for another variety, like Romano or Parmesan. Swiss is the traditional cheese used in Quiche Lorraine, but I’ve made this with mozzarella and thought it was every bit as good!
The carb content for one cup of Swiss Cheese is 1.5 grams of carbs. Not bad at all!
You can leave out if you aren’t a fan, but I recommend giving it a shot if you haven’t experienced nutmeg in a savory dish! I thought nutmeg was only used in sweet dishes, until I started noticing it more and more in sausage mixes, lasagnas, and lots of my favorite low carb dinner dishes! Now, it’s one of my favorite red meat enhancers.
Tools for Making Low Carb Quiche
Other than kitchen basics, you’ll need a tart or pie pan.
I used a tart (or quiche) pan for this low carb breakfast casserole, but you can use a regular pie pan as well. The main differences between the two are the height of the sides (pie pans are taller), the angle (tart pans create a sharper edge), and the decorated edge you get from a tart pan.
Tart pans also have a removable bottom, which I find helps a little with low carb recipes, as the crust can be harder to get out neatly.
You can also purchase small tart pans (which you can’t with pie pans) to make individual serving sizes! Note: baking times will vary.
Low Carb Quiche Muffins
Low carb Quiche Lorraine is a great dish to make in muffin tins!
You can make crustless quiche by greasing your muffin tin or using paper cups, or you can make bite-sized crust using the almond flour recipe above! When handling the pastry dough to make muffins, you’ll want to slice it and form a disc the size you’d like for each muffin before putting the dough back in the fridge to chill.
Hope you love this low carb quiche as much as I do! PS, makes for awesome meal prep—I freeze individual slices in ziplock baggies and toss them in the toaster oven before work! Enjoy!
Low Carb Quiche
This low carb quiche recipe is the epitome of brunch-time sophistication, with it's buttery quiche crust and delicious keto fillings— You wont be able to get enough!
- Low Carb Pie Crust
- ￼7 Slices Bacon , cut into ½-inch pieces
- ½ Package Chopped Leeks , white and pale greens only
- ½ White Onion , chopped
- 1 Cup Swiss , grated and divided
- 6 Large Eggs , beaten
- 1 Cup Heavy Cream
- ½ Teaspoon Table Salt
- Dash of White Pepper
- 1/8 Teaspoon Ground Nutmeg
- 1 Teaspoon Fresh Chopped Thyme
- Preheat the oven to 350°.
- Follow your pie crust baking instructions. Allow the crust to cool completely before adding any eggs.
- In a skillet, cook the bacon until it’s cooked through (this took me about 8 to 10 minutes). Remove the bacon from the pan and place it on paper towels to drain.
- Add the onion and leeks to the skillet and cook in the bacon fat until soft and onions become translucent (about 5 to 7 minutes).
- Once cooked, place these on paper towels. We want all these ingredients to drain any access liquid before we add them to the shell.
- Add bacon, onions and leeks to pie crust.
- Sprinkle half the cheese on top.
- In a medium bowl, whisk the eggs.
- Add the cream, salt, pepper, nutmeg, and thyme and combine.
- Pour this mixture into the pie crust.
- Sprinkle remaining cheese on top.
- Bake for 35 to 40 minutes, or until it’s cooked through. You’ll know the quiche is done when the top begins to brown.
- Allow quiche to cool slightly before serving.
- You can drain the bacon fat from the pan, but I love cooking in it, as it infused the veggies with an ultra delicious, smoky, meaty flavor.
- Although you may be tempted to skip this step, it's very important to cook the veggies before adding them to the quiche. This helps them to release their natural water so the quiche crust doesn’t get soggy. It also helps aromatic veggies to caramelize, which adds a delicious flavor to any dish.
- It's very important to clean the leeks. Leeks are a notoriously dirty veggie, as dirt wiggles its way in between all the layers. To do this, I slice my leeks, soak them in a bowl of room temperature water, give them a few swirls, and wait a few minutes. I then pull the sliced leeks out of the water with a slotted spoon, rinse with water, and dry before adding them to the skillet.
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Low Carb Breakfasts
If you’re looking for more delicious ideas to start then day, look no further! Breakfast is my favorite meal of the day, and I’ve been working up recipes for everything from low carb smoothies to low carb egg casseroles. Hope you enjoy!