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 60 ml sesame seeds
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1 1 eggeggs
  • 2 oz. 60 g butter
Filling
  • 16 oz. 30 g butter
  • 10 oz. 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 240 ml heavy whipping cream
  • 8 oz. 225 g 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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30 Comments

  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
  15. Rebekah
    Did anyone calculate the nutritional data in this yet? Unless I’m wrong,one serving would equal roughly 776 calories alone and I got 12.8 g carbs not 5g carbs per serving..... help
    Reply: #16
  16. xkandakex
    Use the recipe analyzer at VeryWellFit.com --

    Nutrition Facts
    Servings: 6
    Amount per serving
    Calories 494
    % Daily Value*
    Total Fat 41.8g 54%
    Saturated Fat 19.3g 97%
    Cholesterol 253mg 84%
    Sodium 691mg 30%
    Total Carbohydrate 8.8g 3%
    Dietary Fiber 3.7g 13%
    Total Sugars 1.4g
    Protein 21.8g
    Vitamin D 34mcg 172%
    Calcium 423mg 33%
    Iron 2mg 13%
    Potassium 206mg 4%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

  17. Diana
    Great recipe! Loved the crust. I don't have a food processor, so I simply whisked all dough ingredients with a hand whisk (softened the butter in the microwave a bit) and it worked just fine. I pressed the dough against the pan with a spoon. Just took a couple of minutes, but no issues. The quiche is delicious!
  18. Neila Carneiro Winrow
    I am using the metric system and trying to figure out '300 ml' of almond flour or '60 ml' sesame seeds... would that be grams?
  19. biggus
    Neila, as much as I love this site, these recipes are just SO bad because of the measurements. DITCH THE US MEASUREMENTS GUYS, the whole world uses metric! Then, ditch the volume ones :) Anyway, to answer your question, the 300 ml is a crazy volume measurement. Why you would use volume when we live in a digital world is beyond me. By 300ml, they mean a cup and and fifth. Great measure that. 250 ml cup + one fifth of a cup (50 ml) = 300 ml. In round figures, a cup of almond meal is 100g, so a cup and a fifth is 120g. Bear in mind, I haven't tried this recipe yet, but I do a ton of LCHF baking/cooking, and this is how my almond meal weighs in.

    Also guys, 1/6th of an ounce is NOT 30g. Honestly, DITCH THE STUPID US MEASUREMENTS. Sorry for shouting, but honestly, one country on the planet uses imperial. Time to move on guys.

    Reply: #20
  20. Neiloca
    Thanks a lot for your reply, biggus!

    I agree that they should ditch the US measurements.

    I always have an idea with other products, but I never used almond flower before. 300 ml of almonds makes no sense.
    I did my own experiment and found that 1 1/4 cup = 140 g of almond flower.
    I am not using sesame seeds nor psyllium husk, for the later I will use flax seeds instead.

    I am from Brazil, but lived in the US before coming to Germany and I still don't understand why the US keep using the older Imperial system.

    On another note, I love the site for the recipe ideas, but I usually develop my own variations, with the products I find here in Germany.

    Reply: #21
  21. biggus
    No probs. I said almond meal though, which probably (though I am not certain) weighs lighter than flour, because it is not as fine. The thing about using 'cup' as a measurement, apart from it being silly to start, is that a cup isn't a cup. The 'size' of a cup differs depending on where you live, either 240ml, 250ml or whatever the US one is, probably in pennyweights or scruples or something, but a gram is a gram is a gram, so guys, ditch the olden days nonsense and stop catering to a minority, and use grams and millilitres, which are the same no matter where you live. One other point too, you said psyllium husk. The recipe is using psyllium husk POWDER, which is not the same thing, in exactly the same way as almond meal and almond flour are different.

    Yup, me too, get the idea from here, then make my own, using proper measurements :) Have fun. I am keen to try this one.
    1/6 of an ounce. lol.

  22. Neila
    Lol I am trying it now! Xx
  23. biggus
    Cool, let us all know how it turns out please, and maybe share your recipe, with measurements in 21st century speak :)
    Reply: #24
  24. Neila
    It turned out delicious indeed biggus
    And sure, here is the recipe.

    For the dough:
    140 g of almond flour,
    50 g of coconut flour
    50 g of flaxseed flour.
    1 egg
    50 g butter
    salt and pepper

    For the filling:
    6 eggs
    100 ml Crème légère,
    100 ml of quark (I could easily use natural or Greek yogurt or ricotta cheese)
    50 g of grana padano cheese

    When the crust was cold, I added the fried bacon and onions, fresh spinach leaves, then I poured the egg mixture, and finish it with a few slices of fresh white cheese and about 50 g of shredded mozzarella (from cows, ideal for pizza, not the round white one from buffalo).

    I would add a photo, but... :)

  25. Theo
    The US lags behind the world slow to accept metric. Too many dumb people afraid of change.
    Reply: #31
  26. Suzanne
    I made this recipe and brought it to a friends brunch. It was a big hit. Delicious!
    I didn't have any sesame seeds, so I added a few more tablespoons of almond flower.
    Also, I used chilled butter in the crust and you should break it up into smaller pieces before throwing it all in the food processor.
    Otherwise you might get big globs of butter in your dough.
  27. Suzanne
    I made this recipe and brought it to a friends brunch. It was a big hit. Delicious!
    I didn't have any sesame seeds, so I added a few more tablespoons of almond flower. Flaxseeds might be a good replacement too.
    Also, I used chilled butter in the crust and you should break it up into smaller pieces before throwing it all in the food processor.
    Otherwise you might get big globs of butter in your dough.
  28. Lynda
    I've made this a few times now. It is delicious and the pie crust is perfect. I ran out of sesame seeds last time so used partially ground sunflower seeds instead and it turned out fine. Took one to a non LCHF family gathering last week and didn't even get a slice, it was gone instantly. Everyone enjoyed it.
  29. Karen
    I added mushrooms to mine...very delicious!
  30. 1 comment removed
  31. Lee
    chillax Theo.. not cool to insult an entire country because you're angry.
    Reply: #32
  32. Keith

    chillax Theo.. not cool to insult an entire country because you're angry.

    Was thinking the same thing. If the metric version looks off, submit the correction and move on.

  33. Martha Stewart
    What size springform pan do you use?

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