Quiche Lorraine (with a super flakey crust!) 🧀🎥 gluten free & keto

18 comments

  1. Rita Di Rosa says:

    Just want to say that I LOVE your page. I have been doing Keto for almost 6 months and the best recipes are found here. Paola you are amazing!!

    I am making the quiche today so lets cross our fingers.!!

  2. TashW says:

    Made this recipe tonight and it went really well.

    I followed the recipe for the dough and ingredients (mostly) but broke it into 4 smaller quiches for easy transport to work for lunches.

    The only substitute I made was with the cheese, I subbed Tilamook Cheddar as I had a huge block of it.

  3. jdecor says:

    Just to clarify the instructions for part 8:
    “Transfer the pie crust to a baking tray, half pull the oven shelf out and place the baking tray with the quiche. Pour in the egg and cream mixture right to the top and scatter grated cheese on top. ”

    Do you mean to put the pie dish/pan on top of another pan, and then in the oven, so both are on the same rack? I only have a glass pie dish so I have to use that :-/

    • Paola says:

      You put the dish with the blind baked pie crust on top of a baking tray. Take out the rack half way so you can put the tray with the dish and then pour the quiche filling.

      You need to do this unless you have an awesome pulse so you can fill it all the way up and don’t spill while you try and get it into the oven. Just standard quiche technique 😉

    • Paola says:

      In all honesty Stephanie I’m not sure as I’ve never attempted it- maybe just google mini quiche recipes to get a feel? 15-20 mins depending on size is my guess xo!

  4. Micheline says:

    This was the absolute perfect quiche…..it turned out incredibly moist and flavourful. Psst…my husband thinks I worked all day to make this and we will keep this our little secret.

  5. Kim Radcliffe says:

    Finally made this tonight…Delicious! Do you think it possible to treat the crust like a pate brisee and pat it into the pan instead of rolling it out? Perhaps after its first chill? Thanks for the great recipes!

    • Paola says:

      Hi Kim! I’m sorry I missed your comment earlier! I don’t think this one would fair too well with patting, as the fat content is already very high and I’m afraid it would just melt with the heat and pressure form you hands. I’ve noticed it comes out flakier overall the less it’s handled. So happy you loved it though!

  6. Kate says:

    this was delicious. Made it crustless this time in a 9in pie pan. Use chopped ham left over from Easter instead of the bacon and added some cooked spinach squeezed dry, otherwise the same as recipe. Couldn’t stop eating it. Thanks so much.

  7. Brittany says:

    Did you guys mean to write heavy cream instead of cream cheese/creme fraiche?
    The instructions say to whisk the cream with the eggs…… Thanks!

    • Paola says:

      Hi Brittany! I think you read something wrong, the ingredients read creme fraiche or sour cream (not cream cheese!) and the instructions do say whisk the cream with the eggs. I actually prefer to use sour cream MUCH more than heavy cream in quiches. Hope this helps xo!

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