Gluten Free & Keto Quiche Lorraine

Ingredients

• 1 batchgluten-free and keto pie crust
• 100 gbacon strips, preferably thick-cut and diced
• 1onion, very thinly sliced
• 230 gGruyère cheese
• 315 mlsour cream or crème fraîche
• 4eggs
• 1/4 teaspoonfreshly grated nutmeg
• 1/4 teaspoonkosher salt
• 1/4 teaspoonfreshly ground black pepper
• 19-inch loose-bottom quiche pan

Instructions

1. 1

   Make the pastry

   Prepare one batch of gluten-free and keto pie crust, following its recipe.

2. 2

   Line the pan

   Roll the pastry between two sheets of parchment. Use the parchment to help line the quiche pan, then prick the pastry all over with a fork. Patch any breaks; work quickly in a cool place, and if the pastry becomes difficult to handle, put it in the freezer for 5 minutes. One batch should fit a 9-inch quiche pan.

3. 3

   Chill and blind-bake

   Refrigerate the lined crust for 30 minutes and heat the oven to 200°C (400°F). Cover the pastry with parchment, fill with dried beans or pie weights, and bake for 15 minutes.

4. 4

   Finish the crust

   Lower the oven to 190°C (375°F) and bake for 5–8 minutes, until the pastry just starts to brown. Remove it and let it cool while you prepare the filling. The pastry can be made up to a day ahead and kept fully covered in the fridge.

5. 5

   Cook bacon and onion

   Cook the bacon in a pan over medium heat until lightly crisp. Take the pan off the heat and add the onion. Return to cooking, stirring often, until the onion is lightly golden, 10–13 minutes.

6. 6

   Prepare the cheese

   Finely dice three-quarters of the Gruyère and finely grate the remaining quarter. Set both aside.

7. 7

   Whisk the custard

   In a medium bowl, whisk the sour cream or crème fraîche thoroughly with the eggs. Stir in the nutmeg, salt and pepper.

8. 8

   Fill the pastry

   Scatter the diced cheese, bacon and onion over the partly baked pastry. Set the pan on a baking tray, pull the oven shelf halfway out and position the tray on it. Pour in the egg mixture up to the top, then scatter the grated cheese over the surface.

9. 9

   Bake the quiche

   Bake at 180°C (350°F) for 30–35 minutes, or until a knife inserted 5 cm (2 inches) from the edge comes out clean. The centre should still be a little jiggly rather than completely set. Cool for 10 minutes before serving.

10. 10

    Serve or store

    Serve warm or at room temperature. The quiche keeps in the fridge for roughly 3 days or in the freezer for 1 month.

What is Quiche Lorraine?

Quiche Lorraine is a savoury French tart associated with the Lorraine region, traditionally built around a custard and bacon in pastry. This version keeps the familiar rich filling while using a gluten-free, keto-style crust.

Bacon brings smoky saltiness, onion adds sweetness, and Gruyère gives the custard a nutty, savoury edge. Baking the shell before filling helps it stay distinct from the soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 418 calories, 17g protein, 6g carbs, 36g fat.

The eggs, bacon and Gruyère supply much of the protein, while the keto pastry and dairy contribute a substantial share of the fat. The recipe’s reported carbohydrate figure is low, with some carbohydrates coming from the onion and crust. Serve a slice with salad or vegetables for a more balanced plate.

The pastry shell

Cool pastry: work quickly and keep the room cool, as the recipe notes that the crust can become hard to manage. If it does, a brief 5-minute stint in the freezer should make it easier to handle.

Blind-baking: chilling the lined shell first, then baking it with weights, helps it hold its shape before the filling goes in. Remove the weights for the final few minutes so the base can begin to brown.

Building the filling

Bacon and onion: cook the bacon until lightly crisp, then soften the sliced onion in the same pan until lightly golden. Frequent stirring helps the onion cook evenly without rushing the 10–13 minutes it needs.

Gruyère: divide the cheese between the filling and the top. Diced pieces add pockets of cheese, while the grated portion forms a layer over the custard.

Getting the custard right

Even mixing: whisk the eggs and sour cream or crème fraîche until thoroughly combined, then season with nutmeg, salt and pepper. This distributes the seasoning through the filling.

Gentle finish: the edge should be set and a knife inserted about 5 cm from the edge should come out clean, while the centre retains a slight wobble. It will continue to settle as it cools for 10 minutes.

Timing and make-ahead

Prepare ahead: the partly baked pastry can be made up to a day in advance and kept fully covered in the fridge. This splits the work without requiring the finished quiche to be baked early.

Allow for the 30-minute pastry chill and the staged baking times when planning. The finished quiche can be served warm or left to cool to room temperature.

Serving ideas

Fresh sides: serve a slice with a crisp green salad dressed with a sharp vinaigrette to balance the richness of the custard and cheese. Steamed or lightly dressed vegetables also work well.

For a larger spread, pair it with fresh fruit or a simple vegetable soup. The mild onion and nutmeg flavours suit sides that are fresh rather than heavily seasoned.

Recipe notes & tips

• Keep the pastry cool and patch cracks rather than trying to stretch it thin.
• Use parchment and pie weights or dried beans to hold the crust in place during blind-baking.
• Let the onion cook until lightly golden so it becomes tender and sweet.
• Set the filled quiche pan on a baking tray before adding the custard for easier handling.
• Begin checking the quiche at 30 minutes, using the edge-set and slightly wobbly-centre cues.
• Cool the quiche for 10 minutes before cutting so the filling has time to settle.

Variations

• Use crème fraîche: swap it for the sour cream for a similarly rich custard.
• Change the cheese: use another firm, savoury cheese if Gruyère is unavailable.
• Add herbs: mix a little chopped thyme into the egg custard for an aromatic note.
• Serve at room temperature: cool it fully for an easy make-ahead meal.
• Pair with greens: add a lightly dressed salad alongside each slice.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle; work in a cool place and chill it briefly if needed.
• Skipping the chill: bake the lined shell only after its 30-minute rest in the fridge.
• Unweighted pastry: cover it with parchment and fill with dried beans or pie weights for the first bake.
• Overcooking the onion: stir frequently and stop when it is lightly golden, after about 10–13 minutes.
• Waiting for a firm centre: take the quiche out when the edge is set and the centre still has a slight wobble.
• Cutting immediately: allow 10 minutes of cooling before serving.

How to store

Keep the quiche covered in the fridge for roughly 3 days. It can be frozen for up to 1 month; thaw it in the fridge and reheat gently in the oven, or serve at room temperature.

Frequently asked questions