Low Carb Quiche Lorraine
Low Carb Quiche Lorraine
This delicious recipe for a Low Carb Quiche Lorraine deserves to be bookmarked as a low carb and keto classic. Featuring a rich and creamy centre baked in a gluten free, keto friendly pie crust, you will understand why it is a classic. The history of quiche, a dish we think of as French is actually of German origin. The word ‘quiche’ comes from the German word kuchen, meaning cake, so quiche is essentially a savoury cake. Quiche Lorraine was developed in the French region of Lorraine. Lorraine was earlier under German rule, which explains how the name came to be.
Quiche Lorraine Origins
The oldest recipes for quiche Lorraine were simply an open pie filled with a mixture of egg, chopped bacon and cream. The dough was simply bread dough, but in the 20th century this was replaced with a puff pastry crust. The traditional recipe simply sautes the bacon and onion, which is then laid in the pie crust with a mixture of eggs, cream and cheese poured on top. There’s really no differce to today’s recipe.
To see just how easy this recipe is to make, check out this recipe video on youTube.
Low Carb Quiche Lorraine
This low carb version doesn’t use a dough crust or a puff pastry crust because of the carbs. The replacement low carb pie crust is more like a short crust pastry and works wonderfully with the recipe. Although the traditional recipe doesn’t add any herbs or spices, I couldn’t help adding minced garlic to the recipe. I’ve also added a little sour cream, just in case the recipe wasn’t creamy enough.
Making The Crust
There are 2 methods for making the dough. One uses a food processor while the other method (featured in the video) zaps the cheese and butter in the microwave briefly until just soft but not melted.
The food processor method dough will be firmer than the microwave method. The microwave method is the simplest and cleanest way to make your dough. To be honest, is the only method I use now but I am a bit of a lazy cook.
If you ever over work the pastry, you may have to refrigerate it to firm it up as the butter in it will make it harder to work with if warm. Through experimenting, I have found a combination of rolling and using your fingers is the best way to create your tart base. Watch the video if you need clarification of how to do this.
If you ever tear your pastry, simply press the dough back into shape using your fingers. It is pretty forgiving. The pastry base recipe makes a generous amount of pastry. If you wish to make a thinner base, simply use less of the pastry. Leftover pastry can be frozen for use at another time but will also keep in the fridge for a couple of days.
Feeling Lazy- Make a Crustless Quiche Lorraine
If you want to make an instant version of this recipe you can omit the pastry crust. Rub your pie dish liberally with butter all over. Using 3 Tablespoons of almond meal (grated parmesan cheese can also be used in the mix as well) sprinkle all over the dish, moving the dish around so it disperses. Pour the filling into your dish and bake as per the instructions. If you are pushed for time, you can also add the onion and bacon without sauteing to the filling.
A slice of Low Carb Quiche Lorraine is wonderful for breakfast or a light lunch. Make it more substantial and serve it with salad or your favorite low carb vegetables. Freeze any leftovers in individual servings for a quick and easy meal or for a meal or snack option for on the go.
There are so many options available to vary this recipe. Make it vegetarian by not adding any meat. Add ham, chicken or tuna instead of the bacon and use any vegetables that you desire such as tomato, asparagus, mushrooms, spinach and kale, par boiled brocolli, zoodles etc. Use any cheese that you like in the recipe, including feta and any other cheese that melts under heat. Herbs also go well so be a little adventurous.
If you are looking for some other delicious quiches and tarts make sure you check out these recipes.
- 200 gms almond flour/almond meal
- 40 gms coconut flour
- 1 teaspoon psyllium powder
- ½ teaspoon xanthan gum or use 1 teaspoon of additional psyllium powder
- 100 gms butter
- 1 tablespoon cream cheese
- 1 egg
- A pinch of salt
- 6 large eggs
- Salt and pepper to taste
- 1 teaspoon parsley flakes
- 2 teaspoons minced garlic
- 1 cup pure cream/ heavy cream
- 2 tablespoons sour cream
- 1 cup grated/shredded cheese
- 200 grms diced bacon
- 1 small onion finely diced
To make the tart base
- Place all ingredients in a food processor and blitz until blended. Alternatively zap the butter and cream cheese in the microwave until just soft but not melted. Chop up further with a knife. Add remaining tart base ingredients and stir until just combined. Shape into a ball and refrigerate covered until dough firms up.
- Line a 20-25 cm quiche dish with the dough. Either roll out the dough with a rolling pin between 2 sheets of baking paper or use your fingers to press the dough into the sides and base of the dish. If the dough tears use your fingers to patch it. Create a nice line along the edges by using your fingers to shape it. Trim with a knife if need be. If dough is too soft to use, refrigerate till it firms.
- Use a fork to prick the base all over. Bake at 165C/ 330 F fan forced for 10 minutes. Allow to cool while you prepare the filling.
To make the filling
- Cook the bacon and onion in a frying pan until the bacon browns.
- Whisk the eggs, salt and pepper, garlic and parsley in a medium bowl until smooth. Beat in the sour cream and cream and whisk till combined. Fold the cheese through the egg
- Meanwhile, pour the cooked bacon and onion into the quiche base and distrubute evenly. Pour the egg mixture over the bacon and onion.
- Bake at 165 C / 330 F fan forced for 40-45 minutes or the quiche has set. The centre can still very slightly jiggly and will firm up once the quiche cools.
- Serve hot or cold.