Keto Breakfast Quiche Lorraine

This Keto Quiche marries smoky bacon, creamy eggs, and tangy mustard for the perfect texture and taste.

A great keto lunch or dinner, it can be made ahead of time and quickly reheated in the office microwave – your coworkers will be drooling over the aroma alone.

A rare keto quiche recipe that has a crust that actually tastes good. This is the type of brunch recipe that can be served for any meal and any occasion (bridal showers, baby showers, potlucks, Easter supper). 

The bonus is that you can make it ahead of time! It’s also great for those who make up their meals in bulk because you can enjoy your keto quiche lorraine as a meal over the course of several days. Serve your quiche hot or cold.

INGREDIENTS: CRUST:

1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 teaspoon Celtic sea salt
1 egg SWISS SAUCE:
1 Tablespoon butter
1/2 cup chicken/beef broth
1 cup grated Swiss cheese
4 ounce cream cheese
1 teaspoon Celtic sea salt 

FILLING:

12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks
4 eggs, beaten
3/4 teaspoon sea salt

1/8 teaspoon cayenne pepper 

INSTRUCTIONS: 

Preheat the oven to 325

degrees F.

For the tart shell: •Add together the flour, cheese and salt and mix well.
•Combine the egg and mix until the dough is well combined and stiff.
•Press pie crust into pie dish or tart pan.

•Bake the crust for 12-15 minutes, or until it starts to lightly brown.
To make the Cheese Sauce: •Melt butter in a medium saucepan over medium
heat.

•Add in the rest of the ingredients and mix; season with the salt and pepper.
•Meanwhile, place bacon in a large skillet, and fry over medium-high heat until
crisp. •Drain on paper towels, then slice coarsely.

•Spread bacon, into pastry shell.
•In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne
pepper. •Pour mixture into pastry shell.

•Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F and bake
an additional 30 minutes, or until a knife inserted 1 inch from edge comes out
clean.

•Let cool and enjoy!

While making a quiche may seem straightforward, the goal with this keto quiche recipe is to come away with a very smooth, and creamy egg finish. The combination of the salty bacon and cheese, creamy eggs and sweet, dense crust is the perfect way to start off any morning with the family.

 

 

The key to a delicious quiche filling is finding the right ratio of egg to heavy cream, and I guarantee you’ll be surprised at what the perfect ratio is. I originally thought more eggs would be best, but I’ve come to realize that you want a higher portion of the filling to the made of heavy cream. 

 

This creates a creamier, softer filling texture. A 4:1 ratio will create the perfect filling base without overpowering the the other ingredients with an eggy flavor.