Keto/Low Carb Quiche Lorraine

Low Carb Quiche Lorraine

Decadent and delicious brunch or breakfast quiche. You can make this traditionally with leeks, Gruyere, and bacon, or do like I do and add some mushrooms, cheddar, and little mozzarella!  Use this pie crust
Prep Time1 hr 5 mins
Cook Time40 mins
Resting Time15 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: French
Keyword: baking, breakfast, brunch, quiche
Servings: 8 servings


  • 1 1 9 inch Keto pie crust
  • 8 slices bacon cut into 1 inch pieces
  • 2 cup chopped leeks Remove the dark green section of the leek and discard
  • 1/2 cup chopped onion (you can substitute onion for Leeks)
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper or more to taste
  • 3 eggs
  • 1 cup shredded cheese Gruyere is traditional but I use a mix of mozzarella and cheddar
  • 2 egg yolks
  • 1 1/4 cup heavy cream
  • 1/2 cup water
  • 1 teaspoon chopped fresh thyme
  • 1 cup mushrooms Optional


  • Heat oven to 325 degrees F (165 degrees C).
  • Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Brown your bacon to your desired doneness. I like mine a little crispy.
  • Remove bacon from pan to drain and set aside in bowl
  • Blot out most of the oil from the skillet (or drain into jar), leaving about 1 tbsp. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside onions/leeks in bowl. (Save a little bacon grease if you are using mushrooms too)
  • If you decided to add mushrooms, add the mushrooms to the pan. Add a little of your leftover bacon grease if needed to the pan. Cook and stir until tender. About 5 minutes. Set aside in bowl.
  • Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
  • Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. 
  • Top with 1/3 cooked bacon 
  • Next layer 1/3 of cheese.
  •  Ladle in half the egg mixture. Layering ingredients and then ladling the egg mixture is very important! This will keep your quiche from having it’s ingredients sink to the bottom so there are goodies in every bite!
  • Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
  • Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 30 to 40 minutes. It should have a little movement when jiggled, but not a wet jiggly in the center. 
  • Allow to cool slightly before serving. Serve warm, but not “hot”. If you cut the quiche too soon it will fall apart.


This is the perfect flaky and buttery crust

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