Keto French Quiche

A classic French quiche with almond flour crust, perfect for breakfast or brunch. This elegant dish features a rich, creamy custard filling with cheese and herbs, all nestled in a buttery keto-friendly crust.

70 min

Total Time

8 servings

Serves

Medium

Difficulty

🔥

380 cal

Per serving

5.2g

Net Carbs

31.8g

Fat

18.9g

Protein

Ingredients

For the Crust:

• 1½ cups almond flour
• ¼ cup cold butter, cubed
• 1 large egg
• ½ tsp salt
• 1 tbsp cold water (if needed)

For the Filling:

• 6 large eggs
• 1 cup heavy cream
• 1 cup Gruyère cheese, grated
• ½ cup bacon, cooked and chopped
• ¼ cup fresh chives, chopped
• 2 tbsp fresh thyme
• ½ tsp salt
• ¼ tsp black pepper
• Pinch of nutmeg

Instructions

Prepare the Crust:

1. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a food processor, pulse almond flour and salt. Add cold butter and pulse until mixture resembles coarse crumbs.
3. Add egg and pulse until dough comes together. Add cold water if too dry.
4. Press dough evenly into prepared pie dish. Prick bottom with fork.
5. Bake for 10 minutes until lightly golden. Remove and set aside.

Prepare the Filling:

6. In a large bowl, whisk together eggs and heavy cream until well combined.
7. Add salt, pepper, and nutmeg. Whisk until smooth.
8. Stir in half of the Gruyère cheese, bacon, chives, and thyme.

Assemble and Bake:

9. Pour the egg mixture into the pre-baked crust.
10. Sprinkle remaining Gruyère cheese on top.
11. Bake for 35-40 minutes until center is just set and top is golden brown.
12. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Chef's Tips:

• Don't overbake - the center should still have a slight jiggle when done
• You can substitute Gruyère with Swiss or sharp cheddar cheese
• Add sautéed mushrooms or spinach for extra vegetables
• This quiche can be made ahead and reheated gently in the oven