Quiche Lorraine is a timeless French classic, known for its rich, savory filling of smoky bacon and nutty, buttery Gruyère cheese. In my version, I swap in a fathead dough crust to keep it keto-friendly, while staying true to the traditional flavors that make this dish so beloved.
The filling bakes up light, fluffy, and perfectly custardy, with just the right balance of creaminess and savory depth in every bite. It’s elegant enough for brunch with guests, yet simple enough to enjoy any day of the week.
Serve it with a crisp green salad or a side of tender asparagus for a complete meal that works beautifully for lunch or dinner. Whether you’re following a low-carb lifestyle or simply looking for a delicious, satisfying dish, this Quiche Lorraine delivers classic flavor with a modern twist.
Ingredients
1 recipe fathead dough, made into a pie crust
1 Tbsp. butter
1 large shallot, thinly sliced
4 oz. bzcon, cut
2 tsp. thyme
1/2 cup Gruyere cheese, shredded
1 cup cream
2 eggs, beaten
1/4 tsp. smoked paprika
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. pepper
Instructions
Make the fathead dough. Roll it out very thin to fit into the pie pan. I like to press it flat in a tortilla press, but not everyone has one, so do the best you can to roll it out. Press the dough into a pie pan. Bake the crust for 12 minutes.
Combine the butter, salt, and a few tablespoons of water in a skillet. Cook the shallots until soft and caramelized, and the water has evaporated, about 20-30 minutes. Spread the shallots on the pie crust.
In the same skillet, cook the bacon until crispy. Remove and drain on paper towels to cool. Crumble the bacon and add it to the pie pan with the shallots.
In a bowl, whisk the eggs with the thyme, pepper, nutmeg, smoked paprika and cream.
Pour the egg mixture into the pie pan. Sprinkle the top with Gruyère.
Bake for 30 minutes. Cool for 30 minutes before serving.
If you like this recipe, you may also like the following recipes:
Keto Ground Beef Snack Quiches
The Best Quiche Lorraine
Equipment
- Measuring spoons
- 1 measuring cup
- 1 cheese grater
- 1 whisk
- 1 knife
- 2 medium bowls
- tortilla press or rolling pin
- 1 pie pan
- 1 skillet
- 1 large spoon or spatula
- tongs
- Paper towels
Ingredients
- 1 Tbsp. butter
- 1 large shallot thinly sliced
- 4 oz. bacon cut
- 2 tsp. thyme
- 1/2 cup Gruyere cheese shredded
- 1 cup cream
- 2 eggs beaten
- 1/4 tsp. smoked paprika
- 1/8 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 tsp. pepper
Instructions
- Make the fathead dough.
- Roll it out very thin to fit into the pie pan. I like to press it flat in a tortilla press, but not everyone has one, so do the best you can to roll it out.
- Press the dough into a pie pan. Bake the crust for 12 minutes.
- Combine the butter, salt, and a few tablespoons of water in a skillet.
- Cook the shallots until soft and caramelized, and the water has evaporated, about 20-30 minutes.
- Spread the shallots on the pie crust.
- In the same skillet, cook the bacon until crispy.
- Remove and drain on paper towels to cool.
- Crumble the bacon and add it to the pie pan with the shallots.
- In a bowl, whisk the eggs with the thyme, pepper, nutmeg, smoked paprika and cream.
- Pour the egg mixture into the pie pan.
- Sprinkle the top with Gruyère.
- Bake for 30 minutes.
- Cool for 30 minutes before serving.
