Keto Quiche with Flaky Crust (only 3 carbs)

Name: Keto Quiche with Flaky Crust (only 3 carbs)
Cuisine: French, European, Mediterranean
Ingredients: 1 cup almond flour; 28g coconut flour; 1 teaspoon xanthan gum; 1/2 teaspoon salt; 1/2 cup unsalted butter, chilled and cubed; 1 ounce cream cheese, softened; 1 egg; 1 1/2 teaspoons rice vinegar or apple cider vinegar; 8 oz bacon, cooked and diced; 4 oz gruyere cheese, grated; 2 eggs; 2 egg yolks; 1 cup nut milk; 1 cup heavy whipping cream; 1/2 teaspoon pepper

7 steps

Keto Quiche: FAQS What is quiche lorraine? Quiche Lorraine is a quiche with a flaky pastry crust baked in a tart pan and filled with a silky egg custard and lots and lots of bacon. Sometimes it will have caramelized onion. What happens if I overbake the quiche? You can't fix an overbaked quiche. It will still taste good but the texture won't be as silky and velvety. The key is to remove the quiche from the oven when it is jiggly like gelatin. The edges are set but the center will wobble when you shake it back and forth. Do I have to blind bake the crust first? It's preferred to bake the crust first before baking the rest of the quiche. You want the crust to be flaky and baking it first will ensure it's flaky. Storage information Quiche is a keto breakfast recipe that I like to meal prep. Quiche can be stored in the refrigerator for up to 3-5 days. To reheat, pop in the microwave or the oven.

Updated at: Thu, 17 Aug 2023 09:49:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories524.6 kcal (26%)

Total Fat48.7 g (70%)

Carbs7.8 g (3%)

Sugars4.7 g (5%)

Protein15.1 g (30%)

Sodium510.5 mg (26%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Keto Quiche Filling Ingredients

1 cupalmond flour

28gCoconut Flour

1 teaspoonxanthan gum

½ teaspoonsalt

½ cupunsalted butter

chilled and cubed

1 ouncecream cheese

softened

1egg

1 ½ teaspoonsrice vinegar

or apple cider vinegar

Keto Pastry Crust Ingredients

8 ozbacon

cooked and diced

4 ozgruyere cheese

grated

2eggs

2egg yolks

1 cupnut milk

1 cupheavy whipping cream

½ teaspoonpepper

Instructions

Step 1

To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don't over mix or crust will not be flaky. If you don't have a food processor, cut the butter into the remaining ingredients using a pastry blender or fork.

Food ProcessorMix

almond flour1 cup

xanthan gum1 teaspoon

salt½ teaspoon

unsalted butter½ cup

cream cheese1 ounce

egg1

rice vinegar1 ½ teaspoons

Roll pastry crust

Step 2

Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4" inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.

Rolling pin

Parchment paper

Bake pastry crust

Step 3

Bake at 176 C degrees for 8-9 minutes. Remove and let cool. Don't over bake as the quiche will need to bake again and you don't want the crust to overcook or burn.

Add bacon and cheese

Step 4

To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside. TIP: If using other meats, vegetables or cheese, add these here.

bacon8 oz

gruyere cheese4 oz

Make custard filling

Step 5

In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust. TIP: For a creamier quiche, use all heavy cream. For a lighter quiche, use less or all nut milk.

eggs2

egg yolks2

nut milk1 cup

heavy whipping cream1 cup

pepper½ teaspoon

Bake quiche

Step 6

Bake quiche at 176C degrees for 30-35 minutes Quick Tip Bake until the center feels set but soft - like jello. If you insert a knife in the center, it should come out clean.