NO NEED TO MAKE A CRUSTLESS QUICHE, KEEP YOUR CRUST WITH THIS KETO QUICHE RECIPE
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You can certainly turn this recipe into a crustless quiche in order to lower the carbs even more, but I LOVE THE CRUST! It’s one of my favorite parts and this keto pastry crust tastes amazing and is incredibly flaky – you don’t want to miss it. In this video, I show you how to make a keto quiche lorraine with a flaky pastry crust.
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Serves: 8 (one serving = 1/8 of the quiche)
1 cup almond flour
3 tablespoons coconut flour
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1 ounce cream cheese, softened
1 1/2 teaspoons rice vinegar or apple cider vinegar
8 oz bacon, cooked and diced
4 oz gruyere cheese, grated
2 egg yolks
1 cup nut milk
1 cup heavy whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
1️⃣ 00:42 – To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don’t over mix or crust will not be flaky.
2️⃣ 02:01 – Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4″ inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.
3️⃣ 02:38 – Bake at 350 degrees for 8-9 minutes. Remove and let cool.
4️⃣ 03:45 – To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside.
5️⃣ 04:23 – In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust.
6️⃣ 04:53 – Bake quiche at 350 degrees for 30-35 minutes.
MACROS (per slice)
Total Carbs 6.1g
Net Carbs 3.1g
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Music is from Epidemic Sound
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