Keto Quiche Lorraine

Classic quiche lorraine on an almond flour base with MCT Oil C8+C10 BeKeto. The filling: smoked bacon in large cubes, eggs, 36% cream and Gruyère. Instead of puff pastry: an almond base pre-baked for 12 minutes.

The MCT oil in the base replaces part of the fat and improves the pastry structure. The base is chilled before baking, which is essential for the texture. The centre of the quiche should still wobble slightly when removed from the oven, it will continue cooking as it cools.

Keto quiche lorraine recipe

Why MCT Oil C8+C10 in this recipe?

MCT Oil C8+C10

• Replaces part of the fat in the almond base, improving its elasticity
• Neutral flavour, does not compete with the smoked bacon and Gruyère
• C8 and C10 are rapidly metabolised fatty acids that support ketosis

Amelia

Nutritionist

Used in this recipe:

• 

  Anti-inflammatory Properties

  MCT Oil C8 + C10 500ml

  £ 16.90 GBP

  ✔ Guaranteed instant energy

  ✔ Supports cognitive processes in the brain

  ✔ Reduces appetite and gives a feeling of satiety

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  MCT Oil C8 + C10 500ml quantity

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Preparation:

Two critical points: chilling the base before baking and not overbaking the centre. The quiche continues to cook after removal from the oven, so take it out while the centre still wobbles slightly.

Put the almond flour in a bowl, add the egg, salt, MCT Oil C8+C10 BeKeto and cold butter. Work into a uniform dough.

Line a 22-24 cm tin, pressing firmly into the base and sides. Prick with a fork and refrigerate for 10-15 minutes, this improves the base structure.

Bake in an oven preheated to 180°C for 10-12 minutes until the base lightly browns.

Cut the bacon into large cubes and fry in a pan over medium heat until golden and lightly crispy. Optionally add finely chopped shallot and fry briefly until translucent, do not caramelise.

Transfer the bacon to kitchen paper to drain excess fat.

Whisk the eggs with the cream in a bowl. Add the nutmeg, pepper and half the grated Gruyère. Mix.

Spread the bacon evenly over the pre-baked base. Pour over the egg and cream mixture and sprinkle with the remaining Gruyère.

Bake in an oven preheated to 180°C for 25-30 minutes. The centre should wobble slightly, do not overbake.

After removing from the oven, leave the quiche to rest for 10-15 minutes so it stabilises and slices more easily. Serve warm or at room temperature.

Macro per serving:

• Calories: 425 kcal
• Fat: 38 g
• Carbohydrates: 5 g
• Net carbohydrates: 3 g
• Protein: 17 g
• Fibre: 2 g