This is the ultimate brunch classic: a velvety, custardy Quiche Lorraine packed with savory bacon and rich Gruyère cheese, baked to a perfect golden-brown finish.
Traditional quiche crusts rely on wheat flour, but you can achieve that exact flaky, fluted tart look with a simple low-carb almond flour pastry crust. If you prefer to drop the carbs even lower, you can easily skip the pastry entirely and bake this as a rich crustless quiche!
Prep time: 20 minutes | Cook time: 40–45 minutes | Servings: 6–8
Ingredients
The Low-Carb Pastry Crust
2 cups Super-fine blanched almond flour
1 large Egg
3 tbsp Unsalted butter, melted
¼ tsp Salt
The Savory Custard Filling
6 large Eggs
¾ cup Heavy whipping cream
¾ cup Unsweetened almond milk (or more heavy cream)
6 slices Thick-cut bacon, cooked crisp and crumbled
1.5 cups Gruyère or Swiss cheese, shredded
Seasonings: ¼ tsp ground nutmeg (the secret to a true French custard), ½ tsp salt, and ¼ tsp white or black pepper
Garnish: Finely chopped fresh chives or parsley
Instructions
1. Prep and Blind-Bake the Crust
Preheat: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or a fluted tart pan with a removable bottom.
Mix the Dough: In a medium bowl, combine the almond flour, melted butter, egg, and salt. Stir until a soft dough forms.
Press: Press the dough firmly and evenly into the bottom and up the sides of your prepared pan. Use your fingers to mimic the fluted edge if using a standard pie dish.
Prick & Bake: Poke a few holes in the bottom of the crust with a fork to prevent bubbling. Bake for 10–12 minutes until it is lightly golden. Remove from the oven and let it cool slightly while you mix the filling.
2. Assemble and Bake the Custard
Layer the Goodness: Scatter the crisp crumbled bacon and shredded Gruyère cheese evenly across the bottom of your pre-baked crust.
Whisk the Custard: In a bowl, vigorously whisk together the eggs, heavy cream, almond milk, nutmeg, salt, and pepper until the mixture is completely smooth and slightly frothy.
Pour: Carefully pour the egg mixture over the bacon and cheese layer.
Bake: Bake at 350°F (175°C) for 40 to 45 minutes. You'll know it's ready when the center is set (it shouldn't slosh when gently shaken) and the top has developed that stunning, puffed, golden-brown glaze shown in the photo.
Cool and Garnish: Let the quiche rest for 10–15 minutes before slicing—this allows the egg custard to firm up beautifully so you get perfectly clean cuts. Top with a generous sprinkle of fresh chopped chives right before serving.
💡 Going Completely Crustless?
If you want to pull the carb count down as close to absolute zero as possible:
Simply omit the pastry crust entirely.
Generously grease your pie dish with butter, toss the bacon and cheese straight onto the bottom, pour the egg custard over it, and bake for 35–40 minutes. It bakes up into an incredibly rich, decadent egg soufflé-style dish!