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!

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 300 ml (150 g) almond flour
  • 4 tbsp 4 tbsp (35 g) sesame seeds
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1 1 eggeggs
  • 2 oz. 50 g butter
Filling
  • 1 oz. 30 g butter
  • 23 lb 300 g smoked pork belly or bacon or pancetta
  • 1 1 yellow onionyellow onions
  • 1 tsp 1 tsp dried thyme
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 cup 225 ml heavy whipping cream
  • 8 oz. 225 g (475 ml) shredded cheese
  • 5 5 eggeggs

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix all ingredients to the pie crust in a food processor into a firm dough.
  2. Spread out the dough with well-oiled hands or a spatula in a springform. Place parchment paper between the ring and the bottom to make it easier to losen the baked pie.
  3. Let sit in the refrigerator while you prepare the filling.
  4. Chop the onion finely and dice the bacon. Fry in butter until onion and bacon has turned a nice color. Add spices and stir. Add to the pie crust.
  5. Whisk together remaining ingredients and pour on top.
  6. Bake on middle rack for 45 minutes or until the pie has turned a nice color. Probe with a knife to make sure the egg mixture is solid if you are unsure.

Tip!

Pie is a perfect bring-to-work lunch, perhaps with a delicious green salad.

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59 comments

  1. Charlotte
    Thank you
  2. Giovanni
    Sieze of the springform container????
    Reply: #53
  3. Kristin Parker Team Diet Doctor

    Sieze of the springform container????

    8" or 9" unless you make fewer or more servings.

  4. Claudia
    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
  5. CCasey
    This looks really good.
    BTW, for those complaining about US measurements and the whole 1/6 oz (the ounce thing can get ridiculous) 1/6 oz = 1 teaspoon (approximately)
  6. Alana
    One of my all-time favourite recipes, I am obsessed!
  7. Janet H
    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!
  8. Ashlynn McClure-Ashford
    The timing on the recipe needs to be updates. The prep time is way more than 10 minutes. This recipe took me an hour before I put it in the oven. Between chopping, dicing, frying, whisking, kneading, etc... it took an hour. Unless you a professional chief and have all your ingredients ready for mix, 10 minutes is impossible!
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    The timing on the recipe needs to be updates. The prep time is way more than 10 minutes. This recipe took me an hour before I put it in the oven. Between chopping, dicing, frying, whisking, kneading, etc... it took an hour. Unless you a professional chief and have all your ingredients ready for mix, 10 minutes is impossible!

    Thank you for your feedback, I will pass it on to the Recipes team.

  10. Annette
    Agree with the comment about NOT using mls for dry ingredients!!! This subject has been discussed before; PLEASE use grams for dry ingredients & mls for volume. That way recipes will ve accurate...
  11. Kirsten
    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
  12. Kristin Parker Team Diet Doctor

    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.

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