Keto French quiche

Keto French quiche

The most classic of all savory pies! An authentic quiche is of French descent with a few, well-chosen ingredients making up the filling – cheese, eggs – and of course, bacon!
February 11 2017 by , photo by , nutritional review by in Recipes, Dinner, Meal

Keto French quiche

The most classic of all savory pies! An authentic quiche is of French descent with a few, well-chosen ingredients making up the filling – cheese, eggs – and of course, bacon!
USMetric
6 servingservings

Ingredients

Pie crust
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 4 tbsp 4 tbsp sesame seeds
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1 1 eggeggs
  • 2 oz. 55 g butter, at room temperature
Filling
  • 2 tbsp 2 tbsp butter
  • 2⁄3 lb 300 g smoked pork belly or bacon or pancetta
  • 1 (4 oz.) 1 (110 g) yellow onionyellow onions
  • 1 tsp 1 tsp dried thyme
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 cup 240 ml heavy whipping cream
  • 2 cups (8 oz.) 475 ml (230 g) cheddar cheese, shredded
  • 5 5 eggeggs
This recipe has been added to the shopping list.

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (180°C). Line an 8” (20 cm) springform pan with parchment paper.
  2. Using a food processor, mix the crust ingredients together, forming a firm dough. Press the dough into the pan with your hands or spatula, covering the pan bottom and half-way up the sides of the pan.
  3. Refrigerate the crust while preparing the filling.
  4. Melt the butter in a frying pan over medium heat. Add the diced bacon, stirring occasionally for about 10 minutes, and then mix in the onion, thyme, salt, and pepper. Sauté until the bacon is lightly browned and the onion is tender. Using a slotted spoon, evenly spread the bacon mixture onto the crust.
  5. Add the heavy whipping cream, cheese, and eggs to a medium-sized bowl, and whisk together until combined.
  6. Pour the egg mixture into the crust, and loosely cover with tin foil. Bake on the middle rack for about 45 minutes, or until lightly browned. Before removing from the oven, insert a knife into the center of the filling to ensure that it is firm, and cooked through.
  7. Set aside to cool for 5 minutes, and then slice, serve, and enjoy!

Tip!

This pie is a perfect bring-to-work lunch, perhaps with a delicious green salad. It works both reheated or can be eaten cold.

You might also like

DD+ MEMBERSHIP
Healthy meal plans
Meal plans that work

Want to lose weight and improve your health? Try a ketogenic (keto), low-carb, or high-protein diet. Stay on track by following our nutritionally reviewed meal plans.

Low-carb recipes
1,333 💙 Low-carb recipes

Whether you’re looking for high-protein, strict keto, or liberal low-carb recipes, here you’ll find tons of tasty recipes to choose from. Discover our wide range of healthy recipes.

The Diet Doctor food policy
Our food policy

There are many thoughts and ideas about what foods are and aren’t part of a healthy diet. Learn more about what foods you can expect from our recipes.

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
1 2

47 comments

  1. 3 comments removed
  2. 54
    Claudia
    May 14 2019
    Delicious! I am a Quiche lover and this one tastes great! I added 1/4 tsp nutmeg as in my old recipe and I loved it!
    I can't believe is Keto
  3. 1 comment removed
  4. 56
    Alana
    May 31 2019
    One of my all-time favourite recipes, I am obsessed!
  5. 57
    Janet H
    August 4 2019
    Loved it, first time I have ever made quiche. Only 35g almond flour in the cupboard so I balanced with 40g coconut flour and 2 tsp heavy cream to other ingredients for the crust and patted it into springform pan, papered and sprayed with olive oil. I can't eat onions (IBS) so I diced bacon and spring onion tops together without cooking. I have a slow gas oven in the motorhome so I cooked the quiche for an hour. Definitely keeping this one; it was just as good for breakfast. A half-serve is enough for me. Thank you Diet Doctor and friends!
  6. 3 comments removed
  7. 61
    Kirsten
    October 14 2019
    Could you freeze this at any point? Ideally I'd like to have frozen cases ready to take out the freezer, fill and bake but am unsure if the dough would withstand being frozen, and if I should blind bake and then freeze, or just freeze if I'm going to try it.
    Reply: #62
  8. 62
    Reply to comment #61 by Kirsten
    Kristin Parker Team Diet Doctor
    October 15 2019

    Could you freeze this at any point? Ideally I'd like to have frozen cases ready to take out the freezer, fill and bake but am unsure if the dough would withstand being frozen, and if I should blind bake and then freeze, or just freeze if I'm going to try it.

    You could freeze this after baking.

  9. 63
    poubelle152000
    December 28 2019
    This is so delicious. Better than the real thing!
  10. 64
    Samanths
    January 25 2020
    Add 1/4 teaspoon cayenne pepper, oh my goodness, takes it to the next level.
  11. 4 comments removed
  12. 69
    Bridget
    September 16 2020
    Is this really 889cal per serve?
    Reply: #70
  13. 70
    Reply to comment #69 by Bridget
    Kristin Parker Team Diet Doctor
    September 16 2020

    Is this really 889cal per serve?

    Yes, our nutrition information is listed per serving. 886 calories per serving. Here's why we don't recommend counting calories.
    https://www.dietdoctor.com/low-carb/calories

  14. 71
    trudy
    October 10 2020
    Usually the crust is baked ahead and then filled. Am I correct that this crust is NOT pre-baked?
    Reply: #72
  15. 72
    Reply to comment #71 by trudy
    Kerry Merritt Team Diet Doctor
    October 10 2020

    Usually the crust is baked ahead and then filled. Am I correct that this crust is NOT pre-baked?

    You are correct. The crust hangs out in the fridge while you prepare the filling.

  16. 73
    Hanneke
    October 26 2020
    As a fulltime working single mom, I do LOVE this recipe. First, one can easily cut the quiche, and keep the portions in the freezer until needed (a great lunchprep, indeed!), secondly it tastes GREAT, and last but not least: one can easily vary using different kinds of vegetables and cheeses, adding herbs, nuts, or different kind of meats. I for example love the combo of pumpkin, dried tomato, goat cheese, wallnuts and thyme, just have to keep in mind this renders a slightly higher carbcount. In the current season (rain pouring down at lower Rhine in Germany) and a pandemic going on - what is better than a warm house with the delightfull smell of freshly baked tarte?? 'Backen macht Freude!'
  17. 2 comments removed
  18. 76
    Kate Nordin
    November 10 2020
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  19. 77
    Reply to comment #42 by Melody
    Whitney
    December 14 2020
    I also have made a couple of Diet Doctor quiche in 8 inch / 20 cm springform pans but ended up making a huge mess due to leakage of the batter. This time, I used a 12 in (30 cm) pie/tart pan, lined it with a crumpled-and-then-uncrumpled piece of parchment paper so it fit well in the pan (another trick I learned from Diet Doctor) and baked in fan-assist at 175 C for about 30 min. I also let the bacon cool and mixed it into the egg mixture and was much more even in texture. Delicious!
  20. 78
    John
    February 14 2021
    If I were to make this without the crust, and perhaps add an extra egg or two and some cheese at the bottom of the pan, would it lower the carb content significantly? I appreciate that each recipe has the nutrition information but it would be nice when adapting parts of different recipes together if that info could be broken down just a little bit further, in this case for filling vs. crust.
    Reply: #79
  21. 79
    Reply to comment #78 by John
    Crystal Pullen Team Diet Doctor
    February 15 2021

    If I were to make this without the crust, and perhaps add an extra egg or two and some cheese at the bottom of the pan, would it lower the carb content significantly? I appreciate that each recipe has the nutrition information but it would be nice when adapting parts of different recipes together if that info could be broken down just a little bit further, in this case for filling vs. crust.

    Much of the carb count from this recipe comes from the crust. You might try making it crustless.

  22. 80
    Leslie
    April 11 2021
    I used Gruyere and shallots and it tasted just like my regular quiche. Easy to adjust, too. Of course I had to have some white wine with it so there goes the carb count. I’m going to try it without the crust, although I think the crust adds a lot to it.
  23. 81
    Mary
    June 21 2021
    My husband (non keto) and I really enjoyed the quiche. I substituted heavy whipping cream with coconut cream but left all other ingredients as per DD'srecipe. Thanks.
1 2

Leave a reply

Reply to comment #0 by

.