Yummy Low-Carb Quiche

Delicious cheesy quiche with lots of bacon?  Don't mind if I do.  You probably thought that the low-carb trend was over, but for those of us with blood sugar or insulin issues, it remains a diet necessity.  Low-carb eating has definitely gotten a bad rap for its supposed meat-centric dependence, and I'm going to do nothing to dispel that notion with this recipe:)  But I will have you know that eating natural foods (yes, even fat!) is a lot better for you than eating the low-fat, low-calorie, insulin spiking processed foods lining the grocery store aisles of America.  But enough of that and on to my quiche:) 

Is there any food better than bacon?  I submit that there is not.  And so without further ado, I give you Cheesy Bacon Quiche Lorraine. 

Ingredients you'll need for the flourless low-carb crust (I adapted this from The LowCarbist):

2 cups almond flour (I used Bob's Red Mill Almond Meal/Flour)
3 egg yolks
2 Tbs. softened butter
2 Tbs. heavy cream
1/4 tsp. salt

I was really impressed with this flourless crust.  It stayed together well, and added a nice base for the quiche.  It is a little denser than a traditional flakey crust, but pretty darn good nonetheless.

Crust directions:
Toss all ingredients into a big bowl and mash together with a fork, like so:

When ingredients are sufficiently blended, transfer to a glass pie baking dish, and press the dough out evenly.

Your finished crust should look like this:

Set aside the crust and move on to the filling (based on a recipe in this low-carb cookbook).

Filling ingredients:
1 cup cheese of your choice, shredded (I used Gruyere)
8-10 pieces bacon, fried and ready to crumble
5 eggs
1 cup heavy cream
1/2 tsp. salt
1/4 tsp. pepper
Pinch of nutmeg

Pre-heat oven to 350 degrees.  You should probably have this going while you're working on the crust:)

Next, layer the cheese and crumbled bacon in the bottom of the pie crust.

Whisk up the remaining ingredients and pour over the cheesy bacon goodness.

Place the dish in the oven and bake at 350 for 35-45 minutes, depending on your oven.  Keep an eye on the quiche during the last 10 minutes of baking, and when the top looks like it has set, remove it from the oven to cool.

Take a bite and enjoy!

Not bad for low-carb eh? 

xo Dee


  1. That looks AMAZING!!! Especially with the gruyere, I will have to try that for sure :) Thanks for sharing!

  2. You're welcome! Let me know how you like if you end up making it:)

  3. Looks delish! Found your Blog on Sits Girls!

    Nice blog!