Low Carb and Gluten Free Quiche Lorraine

Low Carb and Gluten Free Quiche Lorraine

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 20 m
Recipe by  MrsDao

“Savory dish, perfect for brunch!”

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Adjust Servings

Original recipe yields 1 9-inch quiche



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix almond meal, butter, garlic, 1/2 teaspoon sea salt, and 1/8 teaspoon white pepper together, forming a ball. Gently press dough into a 9-inch pie pan.
  3. Bake crust in the preheated oven for 10 minutes. The crust will puff up slightly; gently press it back down with a spoon or fork. Continue baking until just lightly browned, 8 to 10 minutes.
  4. Whisk half-and-half, eggs, 1/2 teaspoon sea salt, 1/4 teaspoon white pepper, and nutmeg in a large bowl.
  5. Sprinkle bacon into the bottom of the pie crust; top with Swiss cheese. Pour egg mixture over Swiss cheese.
  6. Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Let cool for 5 to 10 minutes to finish setting in the middle.

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Reviews (2)

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I am one of those idiots who never reads all the way to the bottom of a recipe until it's too late. I missed the author's warning about "salty" and, if you make it as written, it's quite salty. (But then, the only time I like to taste salt is potato chips.) The recipe itself is excellent, cooks up well and very pretty, and impressed my non-GF friends at brunch. I used a fancier pie plate (one of those colored ceramic ones that are slightly deeper-dish) so I added two extra eggs to the mix, and it filled out nicely. I think next time I'll omit the salt from the crust completely and probably from the egg portion as well. But otherwise, this was easy-peasy and quite tasty! (I used the Bob's Red Mill Almond Flour from the grocery store, by the way.)

S. Lewis

S. Lewis

I made this for a bridal shower brunch and it got rave reviews, with multiple people asking for the recipe. No one even knew it was gluten-free; they just knew it tasted great! Since this was my first time making quiche I have to say the recipe was easy to follow and true to taste. Since I like salt I didn't change that quantity (and no complaints from guests), but I did use 1 c 2% milk instead of half&half for the filling. I also made the whole thing the night before so all I had to do was throw it in the oven before brunch, and it turned out great. I will absolutely be saving this and making again - thank you!

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Amount Per Serving (8 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 29.6 g
  • 46%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 193 mg
  • 64%
  • Sodium
  • 525 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Easy Bacon and Cheese Quiche


next recipe:

Crustless Quiche by Pam