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BEST Quiche Lorraine

By October 22, 2013May 20th, 2021Bread, Breakfast, Desserts, Holiday Recipes, Main Dish

The BEST Quiche Lorraine

quiche lorraine
The boys eagerly awaiting a taste of the finished product!

This would be a great addition to your Easter brunch! In this recipe, I swapped out the heavy cream and used my cheese sauce recipe which uses broth and a little cream cheese instead of heavy cream and cheese. This adds a ton of flavor with less calories!

More recipes like this can be found in my new book: The Art of Healthy Eating: Savory. Thank you all for your support in purchasing my books! Without you, I couldn’t give out free information and recipes.

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 quiche lorraine


1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp Celtic sea salt
1 egg

1 TBS butter
1/2 cup chicken/beef broth
1 cup grated Swiss cheese
4 oz cream cheese
1 tsp Celtic sea salt

12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks (less starch than onions)
4 eggs, beaten
3/4 tsp Celtic sea salt
1/8 tsp cayenne pepper

quiche lorraine

Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.

Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.

To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.

Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.

quiche lorraine


Traditional Quiche Lorraine = 561 calories, 48g fat, 14g protein, 20g carbs, 1g fiber (19 effective carbs)

“Healthified” Quiche Lorraine = 375 calories, 29g fat, 20g protein, 7g carbs, 2.3g fiber (4.7 effective carbs)


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Jan J. says:

    This looks so good I can hardly stand it! I am going to make this ASAP! I think I will mix half chicken with half the bacon. Yum, yum! Thank you for this recipe.

  • Tom Otomcio says:

    This looks fantastic. Really.

    Supermarket, here I come 🙂

    Thanks for posting this.


  • Did you use a nine inch pan here to get the eight servings????

  • Tatti Apple says:

    Maria, you said in description that cheese and heavy cream will add more starch to the recipe. Is it ok to eat heavy cream? I love to mix some sliced almonds with heavy cream as treat. Sure, I watch my carbs, but is it ok to eat heavy cream?

  • nicole brown says:

    You weren’t kidding when you said ” best quiche Lorraine”!! Made it today and it was fabulous!!!! Definitely will be a recipe I make again and again!!

  • fabricpixie says:

    Can coconut flour be substituted for almond flour in this recipe by adding 2 eggs and does it need a liquid?

    sorry to be such a pain but when making meals when my daughter and family is here I can’t do nuts.

  • Anonymous says:

    I have been watching the food hospital lately was just doing some ‘internet’ research for a diet to reduce eczema. I was horified to find the following on the internet, the sample of this anti-inflamitory diet is ridiculous.


    Its scary to think that this misinformation was published in a so called fitness magazine. I’m so thankful for all the info that you share with us all.

  • cajunann says:

    Maria, I have so enjoyed your articles & plan to start incorporating your information into my diet very soon. I won’t be able to do it all as once, as the ingredients you recommend are expensive on a disability income. All of your information is interesting & the photos of your dishes make everything look so delicious–not at all like healthy food! (Maybe that’s an insult–we should expect to see healthy food look delicious.)

    Have a question–how do you make your crust so pretty? I couldn’t make a pretty crust before inflammatory arthritis got so bad in my hands. Thanks!

  • Anonymous says:

    I made a version of this today with chopped chicken breast and spinach after being sauteed with olive oil. I also substituted cheddar for the swiss. With a little bit of spicy salsa on the side, it was one of the best things I’ve eaten in a long time. Thanks for all of your recipes. You have truly made the low carb diet a work of art.

    I lift weights as a hobby. The typical routine for somebody who wants to add muscle mass has always been a period of high caloric intake (3,000 to 7,000 daily) called ‘Bulking’, followed by a period of ‘Shredding’ which is a calorie deficit with very low carb intake. The shredding is basically burning off body fat accumulated during the bulk period. It is during this period that I stumbled across your blog. As I am nearing the end of this phase, I am wondering if it’s possible to gain significant body mass on a low carb, high fat diet. A lot of people claim that you need carbohydrates for your muscles to reach a anabolic or growth state. Have you come across any material on this? I would love your opinion. Thanks, Tommy

  • M.Caker says:

    Made this for Easter and it was a huge suceess. Husband and daughter enjoyed with me. Can’t say that always happens. My use of almond flour and coconut flour have not been received well with them. It’s like I’m using foreign substances in my cooking. I can’t convince them (yet) that these are good alternatives to wheat flour. But this time, they tried and enjoyed so I am grateful to you Maria for coming up with this recipe. Baby steps.

  • Lisa says:

    I made this for Easter, brought it to a friend’s house. It was a HUGE hit. My daughter (who can be picky, doesn’t generally like quiche) LOVED it as well. I still have more ingredients leftover, so I’ll be making another one this week for us to have. I can’t tell you how delicious this was!!! I used unblanched almond flour and it was fantastic. Thank you again…this is a KEEPER!!! :0)

  • Anonymous says:

    Can you make this a day ahead? Any tips on that?

  • This looks like a great and tasty recipe and I’m going to try it tomorrow, except has many ingredients, but that makes it even better 😀 great!

  • Rosalee says:

    I just made this and it was delicious! I had to make a few substitutions because I didn’t have leeks on hand, so I used green onions and some cherry tomatoes. I’m not always a fan of quiches because some of them are too eggy for me, but in this one I got more of the cheese than the egg so it was perfect. My parmesan wasn’t very good quality and it showed, so I think I’ll splurge on the parmesan I use for next time (and there will definitely be a next time for making this recipe haha). Thanks for posting. I can’t wait to share it with friends and family.

  • Shelley says:

    Made this tonight, and it is really good! Getting kind of tired of eggs, but this one isn’t overly eggy. Definitely one to add to the dinner rotation!

  • Anita says:

    This. Is. Delicious. I just finished a piece. All I can say is, thank you thank you thank you! It will be a regular addition to this household.

  • mama baker says:

    Maria, I second the comment on how great-looking your pie crust is. Do you think you might ever have the time and/or patience to ever do a photo tutorial?!? -Wendy

    • Thanks! I will keep that in mind next time I make a crust. 🙂

    • mama baker says:

      Yahoo! If you think of it be sure & ‘pin’ it if you do a tutorial. Since I ‘follow’ you I’ll be sure and not miss it; and I will immediately share it with others that follow my Gluten Free board =) I always include your name in my pin descriptions so that people know it’s definitely a ‘give it a try’ recipe ..

  • Anonymous says:

    This went over really well at my house. Loved the crust. I didn’t think I would, but it went great with the filling. The only changes I made were to use ham instead of bacon (because I had it and it was already cooked) and then I just blended the rest of the filling ingredients together in my smoothie mixer (just a cheapie from Aldi). It mixed great and there was really no need to cook anything besides the crust before the final bake. Great recipe and going into my regular rotation!

  • charlotte estess says:

    Loved this crust so much that I made just the crust recipe and spread it out on a cookie sheet until lightly browned
    , then cut into squares for cracker/chips, super yummy!

  • Maria, wanted to share with you some of the things I’ve done with this recipe. Quiches are so versatile, the possibilities are endless and that cheese sauce…is heavenly (keep the spoons away from me when I’m making it lol).

    At least once a week, I roast a chicken in my crock pot and usually have lots of broth left over as well as some tender delicious chicken that I like to do all kinds of things with. Well, I decided to dice up some chicken and use the roasted chicken broth for the cheese sauce and tossed in a few mushrooms and a touch of thyme from the garden. It reminded me of a to die for chicken pie that my English cousin used to make, that I miss so much. The flavors and richness were very similar, very nice combination.

    The other thing this quiche recipe reminds me of is a certain bread company/cafe’s breakfast “souffle”, my favorite being spinach and artichoke that was baked in a croissant crust. That was always my weakness, I absolutely LOVED those things. Well I can in all honesty say, your quiche recipe blows them away, crust and all!

    This quiche will be something I make on a very regular basis, thank you so much!

  • karen says:

    Just made and ready to devour! I took picture since it came out so good but don’t know how to add it 🙂

  • Paulo Serifino says:

    Do salt levels need to be so high? added plus that in the bacon and the parmesan – PHEW!

    • cemmerich says:

      When you eat high fat, moderate protein, low carb your liver releases much of the salt it hold onto with higher carb diets. So you need extra dietary salt. 🙂

  • Melissa says:

    Hi, Maria, this looks so yummy! And, after reading the comments, I’ve decided to make this for our Christmas quiche. Question for ya: does this reheat well? I was hoping to make it on Christmas eve at my house and then take it to my sister’s Christmas morning and reheat it in the oven. Just not sure, never used almond flour crust before.


  • Anna says:

    This was sooo good. The crust is awesome, and will definitely use for other things…like pot pie!

  • Donna Hardin says:

    I m so glad I found you! Bless you…looking forward to digging in!

  • Tom says:

    This is the first recipe I’ve made from your site and it’s a winner! Really creamy and delicious. I’m so happy to have found the keto diet and this site. My doctor ran a bunch of lab tests last week and couldn’t come up with a reason for my constant fatigue, nausea, headaches, tingling, itching, depression, etc. I started doing research online and after just a few days on the keto diet, I feel about 70 percent better!

  • Pat says:

    Oh my goodness…everytime I see this picture…just can’t believe it!!!! God is so faithful. James is doing so awesome eating Keto! He loves how bacon…and salmon!

  • Anne o says:

    Just made this- warm from the oven its divine! Thank you Maria.
    I subbed cheddar cheese cuz I had that in hand- delicious.

  • Lindsay says:

    Hi Maria,
    I LOVE your recipes and nutritional info! Thank you for helping us all learn what the truth is in a world full of misguided information. I haven’t tried posting a comment yet but I want help with making a pot pie. I have tried your pot pie recipe twice and failed. I will try this quiche but I’m worried it might not work again. I was SO proud of the last pot pie “crust” I made following your steps perfectly. It looked beautiful before I put it in the oven. Except, when I bake it…the outside gets really dark and the middle just gets soggy and soaks into everything. I even pre-baked the bottom but it also just became soggy. 🙁 It’s frustrating when I am trying to eat healthy and taking the time to cook something… then not have it work out. I’m hoping you may have a trick that I can use here in Colorado!?! Maybe longer bake time or higher temperature for my oven???

    I have had success making your meatloaf, pizza crust, and muffins but I have to do the mini muffins or the middle stays kind of soggy. I was able to make your biscuits that were wonderful. 🙂 I also had a few breads stay soggy in the middle but beautifully crispy on the outside. So… can you please help me get the breads and larger muffins to bake all the way through??? How do I do that? I’d love to have a good sandwich bread in a loaf not just rolls. I’ve tried your psyllium husk bread twice… now on I make it in rolls. It’s wonderful. I just want it to be a big yummy loaf like your picture. Sorry my one question turned into three. THANK YOU for any help you can give me!

    • Maria Emmerich says:

      Hmm, not sure. I would use a traditional altitude adjustment (like you would for a regular recipe). Thanks!

      • Lindsay says:

        I’m not sure what that means. Usually a box mix would say to add 1 Tb of flour for high altitude. But I’m not using white flour and just now trying to bake healthy. Basically, I’m wondering what do you do when it is soggy in the middle. How do you adjust your time on new recipes you make? Should I bake it longer or at a higher temp… Thank you for helping me learn.

  • Tanja says:

    Made this Quiche today and it was delicious. Thank you!

  • Edna Anderson says:

    Do you have nutritional information for the crust only? Thank you. 🙂

  • Joanna says:


    Could I substitute nutritional yeast for Parmesan cheese in the crust?
    Thank you.

  • I made this yesterday for my husband who loves quiche. I can honestly say I prefer it to standard quiche! Thank you for this wonderful recipe. I started off by halving the ingredients, just in case I got it wrong. 🙂 The flavours are very rich and the denser crust actually works very well. I will be making this on a regular basis from now on. That’s our lunches sorted for the rest of the week too.

  • Lu Smith says:

    Jonny-Come -Lately here to tell you I made your quiche and it is fabulous. Finally have one I LOVE!

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