📍 Where this dish comes from: Paris · Eiffel Tower
Discover the history of this region →
Discover the history of this region →
The queen of French tarts — a silky custard of cream, eggs, and smoky lardons encased in a buttery almond flour crust that bakes to a perfectly crisp, golden shell. This keto adaptation captures the exact wobble, richness, and depth of flavour that has made Quiche Lorraine a French institution for centuries.
What You’ll Need
Servings: 6 servings
Calories: 480kcal
Ingredients
- 2 cups almond flour crust
- 60 g cold butter crust
- 1 egg crust
- 1 pinch salt crust
- 200 g lardons (smoked bacon cubes)
- 4 large eggs
- 300 ml heavy cream
- 100 ml crème fraîche
- 150 g Gruyère cheese grated
- 1 pinch nutmeg, freshly grated
- Salt and white pepper
- Fresh thyme leaves
Instructions
- Make crust: combine almond flour and salt. Cut in cold butter until crumbly. Add egg and mix until dough forms. Press into 23cm tart tin. Refrigerate 20 minutes.
- Preheat oven to 190°C. Blind-bake crust 10 minutes with parchment and weights. Remove weights, bake 5 more minutes.
- Fry lardons until golden but not crispy. Drain on paper towel.
- Whisk eggs, cream, and crème fraîche together. Season generously with salt, white pepper, and nutmeg.
- Scatter lardons and three-quarters of Gruyère over the crust.
- Pour in custard mixture. Top with remaining Gruyère and thyme.
- Bake 30–35 minutes until custard is just set with a slight wobble in the center. Rest 15 minutes before serving.
Nutrition
Serving: 1serving | Calories: 480kcal | Protein: 22g | Fat: 41g | Fiber: 2g
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Health Benefits
- Lardons from quality pork provide oleic acid, the same fat found in olive oil.
- The custard egg base delivers choline, an important nutrient for liver function.
- Gruyère offers conjugated linoleic acid (CLA), a compound studied for its relationship to body composition.