Published: · Modified: by Carolyn
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The best keto low carb quiche you will ever make. Tender almond flour crust, sweet caramelized onions, and Gruyere make this grain-free quiche perfect for brunch or dinner. Brought to you in partnership with Pete and Gerry’s Organic Eggs.
So how’s the weather been where you are? Had any crazy snowstorms or possibly a Bomb Cyclone or two? Seriously there has been such wild weather in so many places this year. Snow in Florida, snow in Georgia, rain and flooding in New England. But here in Portland, we’re feeling a little like we dodged a bullet. It’s been the typical chilly rain and as tiresome as that can be, we’re mentally prepared for it. It’s the same old same old and we’re not complaining.
Because last year was our crazy weather year. Huge snow storms from December onward, a foot of snow in the streets and no snowplows to clear it. Our kids were out of school for 8 full days, if I remember correctly. It was both a blessing and a curse. Everyone was a little stir-crazy at times and parents with work to do were at their wits end. But we also found ways to make it feel like a holiday. Hitting the park for some sledding, having friends over for hot chocolate, heading to a friend’s house for an impromptu potluck. It wasn’t safe to drive so we would pull on our boots and snow pants and trudge our way up the street to each other’s houses.
When you’re a busy parent with kids, a snow day can feel like something you just don’t need. Because now your kids will be home and chances are good you will fall behind at work. But on the other hand, it’s a good excuse to put aside the work and connect with your family. I sometimes need those reminders to take a step back and breathe.
So how about making a snow day extra special with a delicious brunch? You don’t have anything better to do, right? This quiche really makes a wonderful low carb brunch. It may easily be one of the best keto quiches I have ever made. The caramelized onions and gruyere give it fantastic flavor.
Check out this gluten free low carb quiche for another delicious breakfast recipe!
And of course I wouldn’t make it without Pete and Gerry’s Organic Eggs. A beautiful quiche like this deserves high quality eggs, ones you can feel good about serving your family. Pete and Gerry’s Organic Eggs come from small organic farms where hens have real access to the outdoors. Healthy, humane, and delicious.
Please see my Low Carb Caramelized Onion and Gruyere Quiche on Pete and Gerry’s Eggs
Nutritional information: Serves 8
Food energy: 408kcal
Total fat: 34.49g
Calories from fat: 310
Carbohydrate: 7.72g
Total dietary fiber: 2.64g
Protein: 14.97g
Many thanks to Pete and Gerry’s for partnering with me to bring you this recipe.
Secrets to Keto Baking
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Suzan says
Hi,
Which nutrition information is the correct one? The information here is different than the information by the recipe. I use an insulin pump so I’m concerned about the net carbs.
Thanks.Reply
Carolyn says
Mine is correct. Not sure what their site says.
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Josephine Giles says
Hello!
This link to the recipe no longer works! I LOVE this recipe — please bring it back.
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Carolyn says
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Barb says
Hi Carolyn,
I know this recipe has been up for quite a while. I have made it countless times, my husband and I LOVE it. I’m going to be attending a ladies breakfast and would like to bring this. I’m wondering if there is some way to adapt it to make smaller bite sized quiches, like mini quiches. I have a mini muffin pan that makes 24 mini muffins. Do you think it would work to use the recipe and just divide it up into the pan I have, without modifications? I really love to share this recipe!Reply
Carolyn says
Hi Barb… I am actually working on a mini quiche recipe, that I hope to have up before NYE. I am not sure this crust is the right one. It works, but it doesn’t look as pretty as I like in the muffin pan.
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Barb says
I saw the recipe, have not tried it yet but it looks exactly like what I was looking for! Thank you for sharing, and for all the work you do. You are always the first place I go for recipes 🙂🙂
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Jeanne says
Carolyn – I’d like to request that you stop endorsing Pete and Gerry’s eggs until the stop encasing them in 3 layers of plastic.
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Carolyn says
I respectfully decline. You need to read this: https://www.peteandgerrys.com/blog/paper-or-plastic
Read the comments as well. You will see that for areas that don’t take their cartons for recycling, like Portland, Pete and Gerry’s actually have their OWN program to take back your cartons.
Portland, for such a progressive city, is truly awful when it comes to recycling. I do my utmost to limit materials that cannot be recycled.
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Sarah says
Carolyn, I made this last night….super easy to make!! The filling was delicious but the crust was soggy and not crisp at all and I didn’t have enough to fill the sides even though I used a 9×9 pan and followed the pie crust to the T. I baked the crust for approx 10-12 mins before filling. What do you think I did wrong? Thank you 🙂
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Carolyn says
A 9×9 pan? So a square one?
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Susan says
Would this be good with gouda cheese? I picked up the wrong cheese.
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Carolyn says
I can’t see why not. It’s more mild than gruyere but will still be delicious.
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MARY says
Made this quiche for a family get together. It was delicious. The crust was so easy and you could use almost anything, I added broccoli.
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Carolyn says
Glad to hear it!
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Lois says
Have you ever frozen individual pieces for later use and, if so, would you recommend or not?
Thanks
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Carolyn says
I haven’t done it with this specific recipe but I’ve certainly done it with others so yes!
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Vickie K Rigsby says
This is AMAZING! I have given this recipe to numerous family and friends. My favorite!
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Lisa says
Can you substitute coconut flour for almond flour?
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Carolyn says
In the crust? No, not directly but there are coconut flour crusts out there if you want to do a Google search and replace my crust.
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jillian says
Hi Carolyn, I have used this crust recipe several times as this quiche and other…using honeyville almond flour. Love the taste but it turns to crumbs after baking….am I doing something wrong here such as scooping the flour rather than spooning etc? It is so easy to make and use, hope to get this fixed.
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Carolyn says
Hmmm, it should work just fine with Honeyville but differences in almond flour can be tricky. Try adding a bit more butter.
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Patti Adams says
Carolyn is the 7.72g of carb a total or a net amount.
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Carolyn says
Total
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suzanne says
Tried your quiche recipe today…so good (as usual)!
Here’s a recipe I’m sharing with you. I like creamy dressings, but not something greasy- or chemically- tasting. Fresh, fresh, fresh. Good over everything: fresh tomato, avocado, onion, seafood. Haven’t tried it over ice cream yet, but (just kidding)…
Lemon-Dill Ranch Dressing
1-1/2 c. plain yogurt
1/2 c. mayo
1/2 t. garlic
1 t. onion powder
black pepper to taste
1 or 2 t. fresh, chopped dill
zest of 1/2 fresh lemonHad to return the favor. Thanks for all your great creations.?
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Carolyn says
Sounds delicious!
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Jackie says
Carolyn, this hits my sweet spot and I can’t wait to try it. I am planning a trip to Trader Joe’s to pick up some Gruyere Cheese. Question for you, I have noticed that as much as I love sweet onions (Vidalia and Maui types) they don’t seem as flavorful when sautéed as a plain old brown onion. Am I imagining that? What type of onions did you use?
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Carolyn says
I just used a regular white onion. I find that they are magic when caramelized.
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