Classic Quiche Lorraine (Low Carb)

Quiche Lorraine

Quiche Lorraine is already pretty low carb except for the crust. Here, I replaced the typical wheat flour crust with almond flour and it's really low carb. Typical all-purpose flour has 22 grams of carbs in 1/4 cup and almond flour has only 5 grams.

Quiche Lorraine

Crust:
1 1/2 cups of almond flour (I use Bob's Red Mill)
pinch of salt (sea salt preferred)
1/4 cup butter, melted

Pre-heat the oven to 350 degrees. Mix almond flour with salt and butter. Press into a 9 inch removable bottom tart pan. A spoon is handy to smooth things out. Bake for 15 minutes. There's no need to add pie weights.

Filling:
1 cup of heavy cream
3 eggs
10 oz of bacon (thick preferred)
salt
pepper
nutmeg

Fry the bacon to desired color. The fat will render so there's no need to add oil unless you want. You can even fry them in clarified butter if you want. Let them cool and cut them into pieces and place them evenly into the crust. Mix the eggs and cream. Add salt, pepper, nutmeg to taste. Pour the mixture into the crust. The oven should still be at 350 degrees. Bake for 30 minutes. Remove from the oven and let it rest for five minutes before serving. At first, the filling may be inflated, but it will deflate while it's cooling.

And actually, I prefer the almost flour crust because it has more flavor that your typical wheat flour crust. And I like the texture better too. Please try this and let me know what you think.