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Keto Caramelized Onion and Gruyére Quiche

  • Low Carb
  • Meals
  • Protein-Packed
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5/5 - 44 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 6-8 servings

The low-carb almond flour crust that acts as a base for this quiche will change the way you do brunch. It's savory with a hint of garlic to complement the caramelized onion and melty Gruyére that run through the custardy eggs. Keto guests at the brunch table will be singing your praise!

By: All Day I Dream About Food

Ingredients

For the crust:

  • 1 1/2 cups almond flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) butter, melted

For the filling:

  • 1/4 cup (1/2 stick) butter
  • 1 onion, thinly sliced
  • 4 ounces Gruyére, grated
  • 6 Pete and Gerry’s Organic Eggs
  • 2/3 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

To make the crust:

Step 1

Preheat the oven to 325F. In a medium bowl, whisk together almond flour, garlic powder, and salt. Stir in melted butter until the dough resembles coarse crumbs.

Step 2

Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.

Step 3

Crimp edges of crust and prick the bottom all over with a fork. Bake 10-12 minutes, until slightly puffed and just starting to brown. Remove from oven and set aside to cool.

To make the filling:

Step 1

In a large skillet over medium-low heat, melt butter. Add onions and season with salt and pepper. Cook, stirring frequently, until onions are soft and caramelized, about 15-20 minutes. Take care not to let onions get crispy.

Step 2

Fill the cooled crust with caramelized onions and half of the grated Gruyére cheese.

Step 3

In a large bowl, whisk together eggs, heavy cream, and a pinch each of salt and pepper. Pour egg mixture over the onions and cheese. Sprinkle the top of the quiche with remaining grated cheese.

Step 4

Bake quiche 35-40 minutes or until the filling is just set in the center. Remove and let cool for 15 minutes before serving.

How much did you enjoy this recipe?

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RESPONSES

Rita

August 02, 2019

To high in fat

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1 Reply

[email protected]

August 02, 2019

This recipe is actually designed to be keto-friendly, Rita, which is a diet based in higher-fat recipes, but if you are looking for a lighter quiche, you should check out our Fluffy Crustless Quiche: https://bit.ly/2YmZWkT

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Donna Karsnick

May 20, 2019

What is the nutrition for this dish? How many net carbs, sugar and fiber?

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1 Reply

[email protected]

May 21, 2019

Hi Donna! Thanks for asking. You can find nutritional information for this recipe on Carolyn's website at: https://alldayidreamaboutfood.com/low-carb-caramelized-onion-quiche/ Thanks for reaching out!

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Cathy

May 06, 2019

Cathy, Here is one of the recipes! Enjoy!

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Susan

April 03, 2019

Is this heavy cream?

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1 Reply

[email protected]

April 04, 2019

That's correct, Susan! We'll go ahead and update that in the recipe so that it's a bit more clear. Let us know if you have any other questions!

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Iris

December 13, 2018

I made this today and thoroughly enjoed it. Definitely be doing that again. Any ideas on nutrient count by any chance?

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1 Reply

[email protected]

December 15, 2018

So happy to hear that, Iris! You can find the nutrition facts for this recipe here: https://alldayidreamaboutfood.com/low-carb-caramelized-onion-quiche/.

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Pamela Gianni

November 13, 2018

Gruyere quiche from Pte and Gerry's

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Lynn

October 04, 2018

This is exceptional! I would say that the crust isn't all that good after the first day but the filling is just delicious! I'm planning on making this again!

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1 Reply

[email protected]

October 04, 2018

We're so thrilled that you enjoyed it, Lynn! It's true that almond flour crust does not hold up quite as well as regular crust, but it can still be delicious after soaking up a bit of that creamy egg mixture. If you decide to reheat leftovers, baking them for a very short time at a high temperature should help bring some crunch back into that crust. Glad to hear that this is one of those recipes you'll keep going back to!

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Sherry

August 22, 2018

This was awesome

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