Unbelievably Creamy Keto Quiche Lorraine That Makes Weight Loss Deliciously Easy
Indulge in the timeless elegance of French cuisine while staying firmly on your keto journey with this sumptuous Crustless Quiche Lorraine. By eliminating the traditional pastry shell, this reimagined classic delivers all the rich, savory flavors you crave while keeping carbs to an absolute minimum. The velvety custard, punctuated with smoky bacon and nutty Gruyère cheese, creates a perfect harmony of textures and tastes that feels indulgent yet supports your weight loss goals. Whether enjoyed warm from the oven for a leisurely weekend brunch or prepared ahead for convenient weekday meals, this versatile dish proves that sophisticated French comfort food can be both luxuriously satisfying and perfectly aligned with a ketogenic lifestyle.
What is Crème Fraîche?
Crème fraîche is a cultured dairy product that originated in France. It's made by adding bacterial cultures to heavy cream and allowing it to thicken and develop a slightly tangy flavor. The consistency is thicker and smoother than sour cream but less thick than cream cheese. It has a rich, velvety texture with a mild tanginess and subtle nutty undertones.
Crème fraîche can be beneficial for a keto diet in several ways:
High fat content: With approximately 30-45% butterfat, it provides the high fat content ideal for keto macros while being very low in carbohydrates.
Low carb profile: It contains very few carbohydrates (typically less than 1g per tablespoon), making it an excellent choice for keeping net carbs low.
Versatility in recipes: It can be used in both savory and sweet keto dishes - from enriching sauces and soups to topping berries or keto desserts.
Cooking stability: Unlike sour cream, crème fraîche doesn't curdle when heated, making it perfect for creamy keto sauces.
Satiety factor: The high fat content helps increase the feeling of fullness, potentially reducing overall food intake.
Nutrient density: It contains fat-soluble vitamins like A and D, as well as calcium.
In the keto quiche recipe, crème fraîche adds richness and creaminess while helping to create the perfect custard texture without adding carbs. If you can't find it in stores, you can substitute with additional heavy cream or make your own by adding a tablespoon of buttermilk to a cup of heavy cream and letting it sit at room temperature for 12-24 hours until thickened.
Ingredients:
For the Quiche Base:
8 large eggs
1 cup heavy cream
1/2 cup crème fraîche (or additional heavy cream)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon white pepper
1/2 teaspoon sea salt
1 tablespoon fresh thyme leaves (plus extra for garnish)
For the Filling:
8 oz thick-cut bacon, diced
1 medium shallot, finely diced
2 cloves garlic, minced
6 oz Gruyère cheese, grated (about 1 1/2 cups)
2 oz Emmental cheese, grated (about 1/2 cup)
2 tablespoons unsalted butter (for greasing the dish)
Instructions:
Preheat your oven to 350°F (175°C).
Generously butter a 9-inch pie dish or quiche pan.
In a skillet over medium heat, cook the diced bacon until crisp but not burnt, about 5-7 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the pan.
Add the diced shallot to the bacon fat and sauté until translucent, about 2-3 minutes.
Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
In a large bowl, whisk together eggs, heavy cream, and crème fraîche until well combined.
Add nutmeg, white pepper, salt, and thyme leaves to the egg mixture and whisk again.
Sprinkle half the bacon, the sautéed shallot and garlic, and half the cheeses into the buttered dish.
Pour the egg mixture over the fillings, then top with remaining bacon and cheeses.
Bake in the preheated oven for 35-40 minutes, until the center is set but still has a slight jiggle.
Let the quiche rest for 10 minutes before slicing and serving.
Garnish with additional fresh thyme leaves if desired.
Serving Suggestions & Meal Prep Tips:
Serve warm with a simple green salad dressed with olive oil and Dijon vinaigrette.
For meal prep, slice into individual portions and store in airtight containers in the refrigerator for up to 4 days.
Reheat individual slices in the microwave for 1-2 minutes or in a 325°F oven for 10 minutes.
Freeze individual slices wrapped in parchment paper and aluminum foil for up to 3 months. Thaw overnight in the refrigerator.
Add a dollop of full-fat sour cream on top when serving for extra richness.
Make mini versions in a muffin tin for portable breakfasts or snacks (reduce cooking time to 20-25 minutes).
Sprinkle with microgreens before serving for added nutrients and visual appeal.
Pair with sliced avocado for additional healthy fats.
Nutritional Values (per serving, assuming 8 servings):
Calories: 395
Fat: 34g
Protein: 18g
Net Carbs: 3g
Fiber: 0.5g
Total Carbs: 3.5g
Sodium: 580mg
Potassium: 170mg
Calcium: 320mg
Vitamin A: 18% DV
Vitamin D: 15% DV
Iron: 6% DV
Cholesterol: 240mg