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Low-Carb Quiche Lorraine

4.5 stars, average of 19 ratings

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Recipe originally posted at A Sweet Life Diabetes Magazine.

It's Diabetes Awareness Month and an opportunity to raise awareness of how important it is to eat healthy. Not many people realize that diabetes is one of the fastest spreading diseases globally and it really deserves our attention. To help people make the right choices, I teamed up with A Sweet Life Diabetes Magazine and created two holiday baking recipes. The fist one is this Keto Quiche Lorraine and the second one is this Low-Carb Holiday Berry Pavlova

Quiche Lorraine must be the most popular savory pie ever. A timeless classic perfect for any occasion! Just like traditional Quiche Lorraine recipe, this quiche is made with bacon, Swiss cheese, caramelized onion, cream and eggs. The pie crust is gluten-free and low-carb so it won’t spike your blood sugar.

Once you make the pie crust, you can add the filling and have the quiche ready in less than an hour. A tasty Holiday breakfast pie your family and friends will love!

Hands-on Overall

Serving size slice

Allergy information for Low-Carb Quiche Lorraine

✔  Gluten free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, slice)

Net carbs4.2 grams
Protein16.2 grams
Fat44.2 grams
Calories486 kcal
Calories from carbs 4%, protein 13%, fat 83%
Total carbs8.3 gramsFiber4.1 gramsSugars2.7 gramsSaturated fat20.1 gramsSodium351 mg(15% RDA)Magnesium76 mg(19% RDA)Potassium293 mg(15% EMR)

Ingredients (makes 8 servings)

  • 1 recipe Multipurpose Keto Pie Crust (regular and coconut-free options included)
  • 1 large white onion, sliced (200 g/ 7.1 oz)
  • 2 tbsp ghee, butter or lard (30 g/ 1.1 oz)
  • 6-8 slices uncured bacon, sliced (200 g/ 7.1 oz)
  • 1 1/3 cups grated Gruyere cheese (150 g/ 5.3 oz)
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 3 large eggs
  • sea salt and pepper to taste


  1. Follow this recipe to prepare and bake the Multipurpose Keto Pie Crust. (Coconut-free version included in recipe tips.)
  2. Meanwhile, prepare the filling. Peel and slice the onion and place in a medium pan greased with ghee. Once hot, add the onion and cook over a medium heat until fragrant for about 5 minutes. Add the sliced bacon and cook gently, stirring occasionally, for about 10 minutes or until the onion is golden brown and the bacon crisped up. Once cooked, take off the heat.
  3. Spoon the onion and bacon into the pie crust and sprinkle with grated cheese on top. Mix the cream and eggs in a small bowl and season with salt and pepper. Pour it evenly on top of the grated cheese.
  4. Place the in the oven and bake at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for about 25 minutes or until golden and set. Once done, remove from the oven and place on a cooling rack.
  5. Store at room temperature for a day or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.

Ingredient nutritional breakdown (per serving, slice)

Net carbsProteinFatCalories
Multipurpose Keto Pie Crust, coconut-free (KetoDiet blog)
1.3 g3.9 g15 g158 kcal
Onion, white, fresh
1.9 g0.3 g0 g10 kcal
0 g0 g3.8 g34 kcal
Bacon, streaky (high fat content), organic
0 g3.4 g6.3 g70 kcal
Cheese, Swiss , Gruyère
0.1 g5.6 g6 g77 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Egg, whole, fresh, raw (free-range or organic eggs)
0.1 g2.4 g1.8 g27 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, slice
4.2 g16.2 g44.2 g486 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (7)

Where is the recipe?

Hi Lil, you need to click on the link in the post - it's my guest post for A Sweet Life Diabetes Magazine.

Can I make just the egg part in a coconut oiled tin pan without the pie crust part?

I don't think that would work as it is (too crumbly and wouldn't hold well) but what if you add 2-3 more eggs and make a frittata? 😊

I made the recipe for the filling without the crust in a small casserole dish and it worked out great! I think it was enough to make 6 slices in a 6x9-ish pan.

Ive just posted something similar on my blog! Love low carb quiches and tarts

That quiche looks delicious too! 😊