Home » mains » Quiche Lorraine (with a super flaky crust!) 🧀 gluten free & keto

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

This gluten free and keto quiche, with its buttery crust and delicious custard filling, is a real crowd-pleaser. Think of it as an ideal make-ahead dish for entertaining!

Keto Quiche Lorraine with a gluten free pie crust
Gluten Free & Keto Quiche Lorraine

Gluten Free & Keto Quiche Lorraine

With A Super Flaky Pie Crust

This gluten free and keto quiche Lorraine is very akin to the traditional version. In fact, nothing much (if at all!) is lost in this low carb interpretation. Think a super flay (grain-free free!) pie crust, paired with a ridiculously creamy and tasty custard-filling. Simple, yet stunning.

And always a real crowd-pleaser. But if baking-for-1, think of this keto quiche as meal-prepping supreme. Simply freeze in portions, allow to thaw in the fridge overnight, and give it a quick warm up.

Ideal either way.

Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb
Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb
Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb
Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb

The Deets

Many of you already know and love our gluten free & keto cream cheese pie crust. Suuuper flakey and a breeze to make, I’ve already used it anywhere from keto empanadas to sweet hand pies.

I’m fairly keen on meal prepping ahead of time, particularly if entertaining. And this keto quiche is ideal when having guests over!

Make and blind bake the crust a day ahead, then simply fill with custard and pop it in the oven for 30 minutes.

Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb
Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb
Taking a slice of Keto Quiche Lorraine
Gluten Free & Keto Quiche Lorraine (with a super flakey grain free pie crust!)

The Super Flaky Pie Crust Recipe Video

Gluten Free & Keto Quiche Lorraine 🧀 with a super flakey grain free pie crust! #keto #glutenfree #healthyrecipes #lowcarb

Gluten Free & Keto Quiche Lorraine

Course: Main
Cuisine: European
Keyword: gluten free, keto, low carb
Prep Time: 30 minutes
Cook Time: 30 minutes
Chilling time: 1 hour 30 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 418 kcal

This gluten free and keto quiche, with its buttery crust and delicious custard filling, is a real crowd-pleaser. Think of it as an ideal make-ahead dish for entertaining! 

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

For the keto pie crust

For the keto quiche

  • 100 g bacon strips preferably thick, diced
  • 1 onion very thinly sliced
  • 230 g Gruyère cheese
  • 315 ml sour cream or crème fraîche
  • 4 eggs
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Special equipment

Instructions

  1. Make a batch of our super flakey keto pie crust (see recipe video for guidance!). 

  2. Roll out pie crust between two sheets of parchment paper. Using the parchment as an aid, line the quiche pan with the crust and prick all over with a fork. Don't sweat it if it breaks, just patch it up! You'll want to work quickly though and in a cool environment, and if the crust becomes unmanageable simply pop it in the freezer for 5 minutes. We found a batch of pie crust to be just right for a 9-inch quiche pan.

  3. Refrigerate crust for 30 minutes and preheat oven to 400°F/200°C. Cover the pie crust with parchment paper and add enough dried beans or pie weights to fill the dish. Bake 15 minutes.

  4. Reduce oven temperature to 375°F/190°C and bake for 5-8 minutes, until the crust just begins to brown. Remove from oven and allow to cool while you make the filling. You can make this up to a day ahead, storing the chilled pastry fully covered in the fridge. 

  5. Cook bacon in a skillet or pan over medium heat until lightly crisped. Remove from heat and add in the onion. Cook, stirring frequently, until lightly golden (10-13 minutes). 

  6. While the onion is cooking, finely dice three-quarters of the cheese and finely grate the rest. Set aside. 

  7. In a medium bowl thoroughly whisk the cream with the eggs. Mix in nutmeg, salt and pepper. 

  8. Scatter the diced cheese, bacon and onion into the partly-baked pastry. 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. 

  9. Bake at 350°F/180°C for 30-35  minutes, or until a knife inserted 2 inches from the edge comes out clean. Note that the center should still be slightly jiggly and not fully set. Allow to cool for 10 minutes before serving. 

  10. The quiche can also be served at room temperature, and can be kept in the fridge for roughly 3 days and frozen for 1 month. 

Recipe Notes

Please note that nutrition facts were estimated using our grain free and keto pie crust.

Nutrition Facts
Gluten Free & Keto Quiche Lorraine
Amount Per Serving
Calories 418 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 16g 80%
Cholesterol 176mg 59%
Sodium 486mg 20%
Potassium 115mg 3%
Total Carbohydrates 6g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 17g 34%
Vitamin A 16.5%
Vitamin C 1.2%
Calcium 34.4%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

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32 comments

  1. Janet in Boulder says:

    Wow!! I am in love with this recipe! Made this tonight for dinner, following the instructions exactly as I wanted a classic, delicious Quiche Lorraine (although I found I needed to put foil on the very top of the crust to keep it from browning too much–but that’s probably just an expected option, given how different ovens perform).

    Incredibly delicious! Am already planning on making it for Mother’s Day and/or Easter brunch. I love the macros on this. Without the crust, it would be more than enough protein to fat. As is, it’s perfect, from a macro point of view as well as my taste buds–they’re very happy right now!!

    Thanks, Paola. I wait with anticipation every day for a new recipe in my inbox!

  2. Ashley says:

    I love this recipe! The crust is great and the quiche is do versatile.

    That being said, if you want a more traditional custard-y texture, you’ll want to bake at a lower temp for longer (like 300 degrees for 45ish min). Otherwise, the eggs are likely to scramble.

  3. Kathy says:

    When I make the pie crust, I’m assuming I should use all of it to make the quiche. Do the nutritional facts also include the crust. Also someone mentioned that they made the quiche crustless. Does it set up without the crust? Thank you in advance for answering these questions.

  4. Beth Robinson says:

    I am so INCREDIBLY grateful for your recipes! Having gone gluten free five years ago, then taking sugar (and other glucose type sweeteners) out of my diet, I have tried a LOT of well-meaning amateur cooks’ recipes in attempts to replace some of the foods that I still miss. Most of the recipes never quite matched up in texture, flavor, appearance, etc. You’ve given me hope for gluten-free baking: the cookie recipes of yours that I made at the holidays were a huge hit, with comments like, “Make this one every year!” and “This is gluten free? – sugar free??” Thank you thank you thank you!

  5. Pamela says:

    Another five star recipe! I added wilted spinach, and used an aged Irish cheese I had on hand – but otherwise followed the directions. My husband and I loved it. The sour cream with the egg was really very good and whisked together easily and stayed together much easier than heavy cream. I am going to put aside a piece to freeze to see how it freezes. I would love to double the recipe and freeze ahead for company. I am assuming it would be best frozen before baked? Wondering if anybody has tried that?

  6. Christina says:

    I am an experienced baker (former pro, classically trained) but I failed so hard at this recipe. However, I can recognize from an objective standpoint that the recipe itself is great! So no fault to you, Paola. I made the crust by hand, and I don’t think the butter got cut in enough – as I could still see some straight butter pieces as I rolled the dough out. As a result, my crust was a little *too* flakey and must have been weak – because my quiche filling seeped right through as soon as I poured it in. Thankfully, I was using a glass pie pan as I do not have a quiche pan. My crust ended up getting very brown by the end of the bake time, even though it was covered in tinfoil. Either way, it was still perfectly edible – and I can see the great potential in this recipe! It was a good learning experience and I’m excited to try again with some modifications next time.

    • Paola van der Hulst says:

      Hi Christina! Tbh the problems you encountered were fairly standard when transitioning from ‘real baking’… think about it like riding a brand new bike, just need to get the hang of it. Keto goods tend to brown suddenly and unevenly etc hope this helps!

      • Christina says:

        Agreed. It was a humbling experience, haha! I also should have known better than to bake this in a glass pan, since things tend brown more quickly in glass. Either way, it really did taste good. I love the unique use of sour cream rather than heavy cream.

        It will be fun to “re-learn” baking the keto way… a nice little challenge. I look forward to trying more of your amazing recipes!

        • Paola van der Hulst says:

          Trust me I get you! It’s a funny thing, but I’ve noticed that it’s sonetimes harder for peeps with more baking experience as they’re tempted to ‘fix’ things or expect certain behaviors (particularly with the yeast recipes). Anyways, it’s goid fun!

  7. 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.!!

  8. 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.

  9. 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!

  10. 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.

  11. 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!

  12. 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.

  13. 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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