A KP specialty recipe, inspired by a local French bakery around the corner that makes an extraordinary COLOSSAL quiche that, once I had a taste, I thought: I must achieve this and make it keto! Then, after much experimentation and gnashing of teeth, voila! We have a keto compliant version that is delicious and only 2.5g Net Carbs per 1/16th slice! Even at a 16th, the portions are quite large. I don’t think you’ll feel short changed! A special thanks goes out to Jenn over at onceuponachef.com, for a few pointers on the intricacies of quiche-craft!
Jenn suggests using a pre-made pie crust which, in a keto world, simply won’t do. So, a little almond flour, with some Italian seasoning and a generous portion of butter, and we had a quick and easy crust that fit the bill. Another option (to those more aspiring chefs) is the flaky pie crust from gnom-gnom.com (though I’ve never gotten anything but compliments and requests for more using the basic crust – even from non-keto folks!).
NOTE: The following recipe and associated nutrition facts are for the crustless option.
Pancetta is an Italian bacon that is more subtle than traditional American bacon. Shallots taste like a more subtle onion. The melange of these subtle flavors combined with the gruyere makes for such a delectable combination of flavors. Even from my non-keto friends, I only get compliments and requests for seconds.
If not already defrosted, defrost packet of frozen spinach and drain, squeezing out as much water as possible (see notes for tips)
Line the bottom of the springform pan with a parchment paper circle that fits your pan.
Preheat oven to 350° F.
If your pancetta isn't pre-cut like the brand I use (picked up at H-E-B), cut into small 1/4 inch pieces.
Chop the shallots into small 1/4 inch pieces.
Grate the Gruyere cheese (large grater size).
In a small bowl, mix together all of the crust ingredients.
spread the crust mixture along the bottom and up to the sides of the springform pan.
Place the springform pan on a cookie sheet and bake the crust for 15-20 minutes. We want to under-bake the crust, as it will go back into the oven later.
While the crust is baking: In a frying pan, fry the pancetta (or bacon) till under the desired doneness. Remove with a slotted spoon or spatula and set aside.
Saute the chopped shallots in the same frying pan, using the grease from the pancetta. Once the shallots appear translucent, remove from heat and set aside.
In a large mixing bowl, combine the eggs, heavy cream and spices and mix well, to a smooth even consistency.
Putting it all together:
When the crust has baked 15-20 minutes, remove it from the oven and lower the temperature to 325° F.
Spread the shallots in an even layer over the baked crust.
Sprinkle half the grated gruyere cheese over the shallot layer.
Sprinkle the pancetta evenly over the cheese and shallots.
Spread the spinach in an even layer over the other layers.
Add the remaining cheese evenly over the top.
Pour the egg mixture over the top of it all, submerging all the layers of yummy goodness.
Return the springform pan to the cookie sheet and bake at 325° F for 50 minutes.
After 50 minutes, check for browning. If the top of the edges are browning but the center is still liquid, wrap foil around the edges to prevent them from burning while the center cooks to completion. Check it every 15 minutes until a toothpick comes out clean. My oven takes 1 hour and 20 minutes.
Place on a cooling rack for 10 minutes to allow it to cool briefly. After 10 minutes, release the springform latch and (carefully) lift the pan away from the quiche.
Serve warm or freeze. I often use this as a breakfast in my Meal Prep Plan.
Serving Size 1 slice
Servings Per Container 1
Amount Per Serving
Calories 898Calories from Fat 756
% Daily Value*
Total Fat 84g129%
Saturated Fat g0%
Trans Fat g
Total Carbohydrate 7g2%
Dietary Fiber 2g8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.