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!
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!


6 servingservings
Pie crust
  • 16 oz. 30 g butter
  • 23 lb 300 g smoked pork belly or bacon or pancetta
  • 1 1 yellow onionyellow onions
  • 1 teaspoon 1 teaspoon dried thyme
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 1 cup 240 ml heavy whipping cream
  • 8 oz. 225 g shredded cheese
  • 5 5 eggeggs


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.


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

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  1. Mimi
    I haven't made a crust for my quiche for 20 years. Just add a few more eggs/cream and spray the dish with olive oil spray and voila!
  2. mandy
    I agree. I'm sure the crust is delicious, but we just restarted induction and are trying to keep the carbs to a minimum. Love crustless quiche.
  3. Gentiann
    Thanks for the recipe……I have been hoping for this one for a while!
    I also have been making crustless quiches (adding cream cheese and /or coconut flour + psyllium to give it more body) and it is pretty good but I do miss the crispy bottom! I definitely will give it a try.
    I usually do not put thyme but I always add a pinch of cayenne and nutmeg to the filling. I have to say that the combination onion + thyme seems a great idea……Onion Quiche is my favorite!
  4. JayneM
    This turned out great! I did blind bake the pastry with an egg white wash for about 15 mins to prevent a soggy bottom. I also used 50/50 butter/lard in the pastry. Passed the husband test. Really filling and keeps well.
  5. Jennifer Burl
    Maybe someone can help me :-) I made the crust as instructed, however it never formed a ball? So i kept going in the food processor and it turned into an oily gross messy nut butter. Was it really supposed to form a ball? I watched the food processor like a hawk and it never started to, which is why it went long... 5 minutes maybe. Thoughts on how to prevent this? It was an expensive crust so I'm bummed I ruined it :-(
    Reply: #7
  6. 1 comment removed
  7. Shelley
    Hi Jennifer,

    Mine kind of makes a ball, as in it starts to form but then starts breaking up 3 seconds later so once it starts to form I turn the machine off. All you really want to do it jusy make sure its mixed. I'm thinking maybe yours was just a tad bit too wet? Mine seems fairly wet so the last time i made it I added 1/2 teaspoon coconut flour (be careful with coconut flour, it soaks up a LOT of liquid).

    If your worried, just mix it by hand next time :)

  8. Deanne
    Can someone inform me on psyllium husk. I've noticed it's included in all the recipe's containing coconut or almond flour. Is it necessary? What is its purpose?
    Reply: #9
  9. Tess
    It's good for binding moisture, resulting in a less crumbly crust. You could easily substitute it with ground flax/chia.
  10. 1 comment removed
  11. Tess
    Don't dirty your appliances, and mix the crust by hand instead. I omit the thyme, and it's one of the best quiche recipes I've ever had.
  12. Martyn
    To roll the crust out like you would pastry, simply roll between two sheets of baking paper or parchment. Less mess and a more even thickness. Works for me.
  13. Clara
    This was fantastic! I used a big serving spoon to press the dough into the form. Leftovers almost tasted better. A keeper!
  14. Mary
    Yay!!! QUICHE delicious

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