This recipe is posted as a courtesy to those following a variety of low-carb and ketogenic diets (not necessarily Meal Plans designed by me). This recipe may or may not be appropriate for you.
I’ve been thinking about different ways to enjoy eggs and remembered an authentic Quiche Lorraine recipe that I invented years ago. I used to make it when my grandmother (who was from Paris) would come for lunch, and I remember it rivaled the quiches from the shops in Quebec. It took some searching, but I found the card in one of my four recipe boxes and then pondered how to make a keto crust.
I was busy and didn’t have time to over-think it so I did it instinctively. I threw some almond flour in my food processor and 1/2 the amount of coconut flour (my usual ratio), cut in some ice cold unsalted butter.
[Please do NOT use shortening in this recipe or any recipe. Here’s why: https://www.lchf-rd.com/2018/04/05/concerns-with-polyunsaturated-vegetable-oils/]
Instead of binding it with ice water (the way I would make a regular pastry crust), I cracked in a cold fresh egg. I could tell when I pulled it from the processor that this was going to be perfect! I cut the dough in 1/2 and wrapped it in plastic wrap and let it chill a few hours (a necessary step in making a flaky crust) and went back to work.
Making it before dinner was easier than I imagined, or easier than I remembered it as a younger woman. I preheated the oven to high and began to roll out the dough between pieces of waxed paper and placed them each in large Pyrex (glass) pie plates.
I didn’t flute the edges because there wasn’t quite enough extra dough for that, but for quiche it isn’t necessary anyway.
I pre-baked the crusts and could tell as I pulled them out of the oven that these were going to be amazingly flaky!
I lowered the heat to the temperature to start baking the quiches and proceeded to saute the onion, cut up the smoked turkey leg (used in place of ham) and grate the emmenthal (a Swiss cheese). Then I began cracking the eggs, discarding the whites and then added fresh heavy cream.
I added the hot onion last (so it wouldn’t cook my eggs before I got the mixture in the crusts). I poured half the mixture into each of the two pre-baked pastry shells and popped them into the oven.
The smell of them baking was divine! I’m not a big ‘egg person’ but do I love quiche!
I put them on two racks to cool and was more than glad that at that point family arrived for dinner hungry.
I made a huge tender ruby red salad and plated the quiche.
It did not disappoint!
Here’s the recipe:
Keto Quiche Lorraine – makes 2 pies
All Butter Flaky Pie Crust
1 cup almond flour
1/2 cup coconut flour
1 cup butter, cold
1 large egg
Add the 2 flours to the bowl of a food processor and add chunks of the ice cold butter. Pulse process it until the flour looks like course sand (don’t run the processor, only pulse it to cut in the butter). Crack in an egg and pulse 2-3 times until the dough comes together. Remove it from the bowl and finish gathering it together by hand. Form a ball, cut it in half and place the two halves in the refrigerator for several hours.
When ready to make the Quiche Lorraine;
1. Preheat the oven to 475 F.
2. Roll out the pastry crusts between sheets of waxed paper and place each one in a Pyrex (glass) pie plate.
3. Place in the oven immediately (so the butter doesn’t warm up, otherwise it won’t be flaky).
4. Bake 8 minutes and remove from oven.
While the crusts are pre-baking, saute the onion and make the filling.
Quiche Lorraine Filling
6 egg yolks, plus 2 whole eggs
1 cup diced naturally smoked turkey (or thick cut naturally smoked ham)
1 medium onion, diced finely and sauteed in 1 Tbsp of butter
2 cups heavy cream
1 cup Emmenthal (can use Swiss or Gruyere cheese)
freshly ground pepper
(no salt is needed because the smoked meat and the cheese are salty)
1. saute the onion in the butter
2. in a medium size bowl, beat the egg yolks and whole egg
3. add the diced smoked turkey (or ham)
4. coarsely grate the Emmenthal and add to mixture
5. pour in heavy cream
6. season with plenty of coarsely ground black pepper
When the pie crusts come out of the oven, lower the heat to 400F and when the mixure is ready, fill the pie shells and bake immediately for 20 minutes and 400F, then lower the heat to 350F and continue baking for ~15 minutes more. Watch them closely, because they shouldn’t be too dark on top.
Serve with a large baby green salad and enjoy!
Macros per slice (1/4 of A large quiche -2 servings)
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To our good health!
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