Quiche Lorraine
A silky bacon and Gruyère custard baked in a buttery press-in almond flour crust. It slices cleanly and suits a brunch party as well as weekday breakfasts.
Nutrition per serving
1 slice (⅛ of a 9-inch quiche)- Net carbs
- 3.8g
- Calories
- 479kcal
- Protein
- 18g
- Fat
- 44g
- Total carbs
- 6 g
- Fiber
- 2.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Crustless (nut-free): The same bacon and Gruyère custard baked straight in a buttered pie plate. It is quicker, lighter and free of nuts.
- Skip the crust. Butter a 9-inch (23 cm) pie plate generously, add the bacon, onion and cheese and pour in the custard.
- Bake at 350°F (175°C) for 30–35 minutes, until the center just wobbles and reads 160°F (71°C). Rest 10 minutes before slicing.
Spinach & mushroom (vegetarian): Browned mushrooms and wilted spinach replace the bacon, which makes a meat-free quiche with plenty of savory depth from the Gruyère.
- Melt the butter over medium-high heat and cook the mushrooms 6–8 minutes, until browned and dry. Add the onion for 3 minutes, then the spinach until just wilted.
- Tip the vegetables into a sieve and press out the liquid. Wet vegetables make a weepy quiche. Scatter them over the crust in place of the bacon.
Ham, broccoli & cheddar: Diced ham, tender broccoli and sharp cheddar make a family-friendly quiche, and it is a good way to use up leftover holiday ham.
- Steam or microwave the broccoli 2 minutes, until bright green, and pat it dry. Cook the onion in the butter, then scatter the ham, broccoli, onion and cheddar over the crust.
- Crust
- Filling
- Crust
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1½ cups blanched almond flourleave out -
¼ tsp saltleave out -
4 tbsp butterleave out -
1 large eggleave out - Filling
- Also add
- Crust
- Filling
- Also add
- Crust
- Filling
- Also add
Estimated cost $13.89 for 8 servings ($1.74 each) · how we estimate
Instructions
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Heat the oven to 350°F (175°C). Stir the almond flour and salt together, then mix in the melted butter and egg until it forms a soft dough.
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Press the dough evenly over the bottom and up the sides of a 9-inch (23 cm) deep-dish pie plate, about ¼ inch (6 mm) thick. The flat bottom of a measuring cup helps. Prick the base all over with a fork.
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Bake the crust 12–14 minutes, until it looks dry and is just turning golden at the rim. Set it aside while you make the filling.
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Cook the chopped bacon in a skillet over medium heat 8–10 minutes, until crisp. Lift it out with a slotted spoon, pour off all but 1 tablespoon of the fat and cook the onion in it 4–5 minutes, until soft and golden.
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Whisk the eggs, cream, salt, pepper and nutmeg until completely smooth, without beating in a lot of air.
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Scatter the bacon, onion and cheese over the crust and pour in the custard. Set the pie plate on a baking sheet to catch any drips.
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Bake 35–40 minutes, until the edges are puffed and set and the center wobbles slightly, like set gelatin, when you nudge the pan; it should read 160°F (71°C). If the crust browns too quickly, cover the rim with strips of foil after 20 minutes.
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Rest the quiche at least 15 minutes before slicing. The custard finishes setting as it cools.
Tips for success
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That slight wobble in the center is the sign of a silky quiche. If you bake it until it's firm all the way across, the custard turns spongy and weeps. - Par-baking the crust keeps the bottom crisp under the wet custard, so don't skip it.
- Serve warm or at room temperature with dressed greens or a Greek salad for brunch.
Nice to have, not needed
- A deep-dish pie plate holds all the custard — in a standard pie plate, bake any extra in a buttered ramekin.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 2 months
Reheat: Warm slices at 325°F (165°C) for 10–15 minutes (20–25 from frozen), or microwave 1 minute.
Prep tip: Cool completely before slicing and wrapping, so the custard stays smooth instead of weeping.
Refrigerate covered up to 4 days. Reheat slices at 325°F (165°C) for 10–15 minutes, or freeze individually wrapped slices up to 2 months.
Variations
3 variations, each with its own ingredients and macrosCrustless (nut-free)
SwapThe same bacon and Gruyère custard baked straight in a buttered pie plate. It is quicker, lighter and free of nuts.
- + ½ tbsp butter
- no blanched almond flour
- no salt
- no butter
- no egg
1.9 g net · 302 kcal · 13 g protein · 27 g fat · ≈$1.24 per serving (−1.9 g net carbs vs the original)
Spinach & mushroom (vegetarian)
DietBrowned mushrooms and wilted spinach replace the bacon, which makes a meat-free quiche with plenty of savory depth from the Gruyère.
- thick-cut bacon → cremini mushrooms
- bacon fat → butter
- + 5 oz baby spinach
4.5 g net · 429 kcal · 15 g protein · 39 g fat · ≈$2.02 per serving (+0.7 g net carbs vs the original)
Ham, broccoli & cheddar
ProteinDiced ham, tender broccoli and sharp cheddar make a family-friendly quiche, and it is a good way to use up leftover holiday ham.
- thick-cut bacon → cooked ham
- bacon fat → butter
- Gruyère or Swiss cheese → sharp cheddar
- + 1 cup broccoli
4.9 g net · 452 kcal · 16 g protein · 41 g fat · ≈$1.50 per serving (+1.1 g net carbs vs the original)
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