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 (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
  • 23 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
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°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. Saute 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.

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46 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. 2 comments removed
  16. 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!
  17. 5 comments removed
  18. biggus
    Cool, let us all know how it turns out please, and maybe share your recipe, with measurements in 21st century speak :)
    Reply: #24
  19. 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... :)

  20. 2 comments removed
  21. 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.
  22. 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.
  23. Karen
    I added mushrooms to mine...very delicious!
  24. 4 comments removed
  25. Jo
    For those looking to lower the carbs even more, I'm french and the ingredients of the filling is a little too much for me, you don't need so much eggs and no butter.
    3 eggs
    200g to 250g of heavy whipping cream
    200g of chopped smoked pork belly
    Pepper and salt
    And pinch of nutmeg
    Give it a good whisk and you're all set ^^
    You can also add up to 200ml of milk if you like your filling more fluffy and a chopped oignon that your stirr beforehand with the pork belly.
    Not more simple than that!
    Plus, that should reduce the carbs really good.
  26. 2 comments removed
  27. Sandra
    I made the crust as directed but it was only enough for my medium flan dish. Put it in the fridge whilst I fried the onions and grated cheese. Put tarragon as I used to in the base of the flan, onions then cheese and mixed 2 eggs with some full fat milk. Baked it for longer than said as use gas. Finally a success that my husband liked. We can actually eat the same meal for a change. I used to use wholemeal flour.
  28. 4 comments removed
  29. Melody
    I love this recipe except the springform pan. Twice I have made this and it came out perfect, twice the egg mixture leaked a lot until it was firm enough to plug the gap in the ring. I used parchment paper as directed, but maybe my parchment papers had different thicknesses? Don’t know what I did wrong :( expensive mess
    Reply: #77
  30. Femke
    Hi, I went to the bio shop last weekend to get psyllium.
    Only problem: they sold me psyllium seeds and not husk powder.
    Can I use this as well to make these recipes? Or do I really need the husk powder?

    Thanks a lot!

    Femke

    Reply: #44
  31. Kristin Parker Team Diet Doctor

    Hi, I went to the bio shop last weekend to get psyllium.
    Only problem: they sold me psyllium seeds and not husk powder.
    Can I use this as well to make these recipes? Or do I really need the husk powder?

    It definitely needs to be the powder. If you have a coffee bean grinder or other small blender/processor you may be able to grind it into powder.

  32. Anne
    Quick and easy to make. Delicious. I used lard (as I had some from cooking pork belly). I cannot understand why some seem to be struggling with understanding the measurements?! Why?

    I have also made the keto meat pie on this site several times, and that one has a different crust- I like them both but I think I might prefer this one as it has no coconut flour and I find the coconut flour to make the crust a bit (too) sweet.

  33. Viv
    I love this recipe, just made it for the first time. Used Bacon and leek. Made in a quiche dish. Easily makes 6 serves. A lovely thin crust. Going to have trouble not to eat it all in one go! 😆
  34. Michelle Beck
    Going to make this ....but i am keeping track of EVERYTHING. Do you have the breakdown of fats, carbs, calorie per serving? I didn't see it above.
    Thanks
    Reply: #48
  35. Kristin Parker Team Diet Doctor

    Going to make this ....but i am keeping track of EVERYTHING. Do you have the breakdown of fats, carbs, calorie per serving? I didn't see it above.
    Thanks

    Our recipes have the full nutrition breakdown - click the Nutrition + tab under the list of ingredients.

  36. Charlotte
    Is the quiche suitable for freezing?
    Reply: #50
  37. Kristin Parker Team Diet Doctor

    Is the quiche suitable for freezing?

    Yes, this is suitable for freezing.

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