Description

Quiche Lorraine stands as a testament to the art of French cooking. Imagine a buttery, crumbly crust cradling a rich tapestry of flavors. Smoky bacon mingles with the subtle sharpness of cheese and the sweetness of gently caramelized onions, all suspended in a silken egg custard.

The overall effect is extraordinary – a symphony of textures and tastes that dance across the palate. This versatile dish is welcome at any time of day. Serve it warm for breakfast, enjoy it as a leisurely brunch, or offer it as a satisfying lunch.

It is equally delightful served at room temperature, making it a convenient option for picnics or gatherings. To truly capture the essence of quiche Lorraine, a few key ingredients are essential: eggs, bacon, and a delicate cheese. While variations abound, purists maintain that the addition of other ingredients transforms the dish into a simple quiche, rather than the iconic Lorraine.

Even the inclusion of onions or garlic remains a subject of debate among culinary enthusiasts. In this version, we strive to honor the classic flavors of quiche Lorraine, keeping the focus on simple, high-quality ingredients. The crust achieves its remarkable texture through a blend of flours which offer a tender, yet sturdy base.

The addition of a binding agent ensures that the crust maintains its integrity, preventing it from becoming crumbly or falling apart. The key to a truly exceptional crust lies in using cold butter. As it bakes, the cold butter creates delicate layers of steam, resulting in a flakey, melt-in-your-mouth texture.

The use of an egg helps to bring the dough together, forming a cohesive whole that is easy to work with. This crust can be adapted for a variety of recipes, both savory and sweet. For a sweeter pie crust, simply add a touch of sweetener to the dry ingredients.

While traditionally made with Gruyere cheese, this recipe offers flexibility. Feel free to experiment with other cheeses such as parmesan, mozzarella, white cheddar, or provolone, depending on your preference.

Preparation Time

Prep Time

40 min

Cook Time

50 min

Total Time

1 h 30 min

Nutrition Information

Per 1 slice serving

Calories

420 Kcal

Carbs

4 g

Fiber

1 g

Sugar

2 g

Protein

13 g

Fats

38 g

Saturated Fats 20 g

Unsaturated Fats 14 g

Cholestrol 200 mg

Sodium 350 mg

Potassium 150 mg

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Name: Keto French Quiche Lorraine
Prep time: 40 min
Cook time: 50 min
Total time: PTNaNHNaNM
Yield: 1 slice
Cuisine: Gluten Free
Ingredients: 1 cup Almond flour; 0.25 cup Coconut flour; 1 tbsp Psyllium husks; 1 tsp Baking Aids Xanthan Gum; 0.5 tsp Salt; 0.25 cup Butter; 5 large Raw egg; 50 g Bacon; 0.75 oz Shallot; 1.5 cup, grated Gruyere cheese; 1.5 cup Creme fraiche; 0.25 tsp Crushed Red Pepper Flakes; 0.13 tsp Nutmeg; 0.25 tsp Black pepper; 1 small - 3" long Scallions or spring onions, tops and bulb, raw

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Ingredients

Almond flour

1 cup

Coconut flour

0.25 cup

Psyllium husks

1 tbsp

Baking Aids Xanthan Gum

1 tsp

Salt

0.5 tsp

Butter

0.25 cup

Raw egg

5 large

Bacon

50 g

Shallot

0.75 oz

10.

Gruyere cheese

1.5 cup, grated

11.

Creme fraiche

1.5 cup

12.

Crushed Red Pepper Flakes

0.25 tsp

13.

Nutmeg

0.13 tsp

14.

Black pepper

0.25 tsp

15.

Scallions or spring onions, tops and bulb, raw

1 small - 3" long

Instructions

To prepare the pie dough, add the almond flour, coconut flour, psyllium husk, xanthan gum, and ¼ tsp salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.

Pulse a few times until a rough mixture forms, similar to bread crumbs. Add 1 egg and pulse a few times until the dough starts forming. Bring the dough together using a spatula and transfer it to a bowl.

Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the freezer for 30 minutes.

Preheat your oven to 350F/180C. Take the pastry dough out of the freezer and place it between two pieces of parchment paper. Roll it until it is 2 inches larger in diameter than your quiche/pie pan.

Carefully transfer the dough to the pan, press it, and remove the excess edges. If the dough breaks or cracks, use the leftover dough to patch any spaces. Poke the bottom and sides with a fork.

Add a piece of parchment paper over the pastry dough and add baking beans. Bake for 10 minutes. Take it out of the oven and remove the baking beans.

Reposition the parchment paper and place it between the pan and crust, allowing the ends to stick out a couple of inches above the tart edges. This ensures that the egg mixture doesn’t leak out of the crust. Set aside.

Dice the bacon and finely chop the shallot. Place a small pan over medium heat and add the bacon. Cook, stirring often, until crispy and the fat is rendered. Transfer to a plate using a slotted spoon.

Add the shallots to the bacon fat and sauté, stirring often, for 3-4 minutes. It should be done when it’s soft and slightly golden. Remove with a slotted spoon and add it to the bacon.

10.

To a bowl, add the eggs, cream Fraiche, red pepper flakes, salt, pepper, and nutmeg. Whisk for a minute to incorporate some air into the custard. You can add your choice of spices like paprika or garlic powder.

11.

Spread 1 cup of cheese on the bottom of the prebaked crust. Sprinkle the cooked shallots and bacon. Carefully pour the egg mixture into the crust.

12.

Sprinkle the remaining cheese on top and finish off with the chopped scallions. Bake for 30-40 minutes, or until a knife inserted into the middle comes out clean. Let the quiche cool slightly before slicing and serving.

Keto French Quiche Lorraine Recipe