Cat-eye sunglasses, mimosas, and low carb quiche lorraine are the epitome of brunch-time sophistication…
This 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 low carb 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 breakfasts a powerful addition to your low carb shopping list!
Let’s do this…
How to Make Low Carb Quiche
Despite how fancy this low carb quiche looks and tastes, it’s ridiculously easy to throw together! The trickiest part is deciding on what crust you’d prefer (options below)! Once that’s done, it’s as simple as saute, mix and bake!
Here’s how to make low carb quiche:
Prepare your pie crust, and allow it to cool before adding the low carb quiche ingredients in.
Cook the bacon over low-medium heat, until it’s cooked through — then allow it to cool on a paper towel lined plate to absorb any excess grease.
Remove all but 2 tablespoons of bacon grease from the pan, and cook the onion and leeks until they’ve softened.
As far as low carb vegetables go you can add whatever you’re craving into the mix here — just be sure to saute them so they release any excess liquid they contain. Traditionally, quiche lorraine is made with all onions, but I subbed half for leeks to cut some carbs (and because I LOVE the flavor they add).
Dice the cooked bacon into bite size pieces, and add them along with the onions and leeks to your prepared pie crust. Sprinkle half the cheese on top of these ingredients.
Whisk the eggs together with the cream, pepper, nutmeg, and thyme. Pour this mixture over the pie crust, and sprinkle with remaining cheese. Bake the low carb quiche in your preheated oven for 35 to 40 minutes. You’ll know the quiche is done when the top begins to brown and the center is set.
Allow quiche to cool before slicing, and enjoy!
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Keto Quiche Crust Options:
Here are your options when it comes to keto quiche crust:
- Make a classic low carb quiche that’s EVERY BIT as delicious as the traditional recipe, using my low carb pie crust! This is my personal favorite way to enjoy a good old slice of low carb quiche.
- You can skip the crust entirely for a tasty basic crustless quiche recipe! If you do this, you’ll want to use a pie pan instead of a quiche/tart pan. You’ll also want to bake your low carb quiche less, about 25 minutes should do the trick (the crustless spinach quiche is done when the center is set).
- You can try something crafty like bacon. Check out my keto quiche for a bacon weaved crust!!
- Or, low carb vegetables such as butternut squash, thinly sliced. If using keto vegetables as a crust, you’ll want to bake them first, allowing them to release excess liquids.
- If you plan to use a muffin tin to make your low carb quiche, try using a slice of pastrami or ham for egg muffin cups.
Can You Make This a Dairy Free Quiche?
Absolutely you can make this into a dairy free quiche! Although, I prefer the taste of heavy cream and cheese in this low carb quiche, there are some solid paleo foods alternatives you can use instead. Nutritional yeast is an awesome swap for cheese — start with a little as this ingredients has a STRONG taste!
In lieu of heavy cream, opt for fattier/creamier low carb milks, such as full fat coconut milk (sold in cans).
Meal Prepping Gluten Free Quiche
As most of us know, low carb meal prep is key to staying on track and sticking to your low carb meal plan goals! And breakfast can be a really hard meal to prep ahead — well friends, not with this gluten free quiche recipe!
I like to make this at the beginning of the week, cut it into 8 slices, and place each slice in a resealable bag. Before work in the mornings, toss a slice of low carb quiche on a baking sheet in a preheated oven, and heat until warmed through, and voila! Low carb breakfast ideas you’ll never get tired of.
You can also turn this into a low carb breakfast casserole, by skipping the crust, doubling the filling, and pouring the mixture directly into a buttered casserole dish. (Bake times will vary). Double the low carb meals in the same amount of time!
Making Crustless Quiche Muffins
If you don’t want to deal with slicing up your crustless quiche lorraine, use a buttered muffin tin pan to bake this decadently creamy low carb quiche into portioned out keto breakfasts for days to come! Again, cook times will vary — the goal is that the center is set in each of your keto egg muffins.
Freezing Paleo Quiche
Remember those resealable baggies I told you to stash the sliced paleo quiche in? Label them and toss them in the freezer — then reheat in the oven until warm and bam! Whether you’re in search of low carb lunches, or low carb snack ideas when nothing else sounds good, this low carb quiche will be ready and waiting.
Low Carb Quiche Recipe
This low carb quiche recipe stays very close to the classic we all know and love. With a few simple ingredient swaps for low carb foods, we cut the carb content and add even MORE satisfaction!
Hope you love this low carb quiche as much as I do! Let me know your thoughts in the comments below!
Low Carb Quiche
- Low Carb Pie Crust
- ￼7 Slices Bacon cut into ½-inch pieces
- ½ Cup 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.
- Cut some carbs by cutting out the onions or leeks!
- 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! Low carb 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!