Originating in France, ham Quiche Lorraine is traditionally made with bacon and cheese. This low‑carb adaptation swaps bacon for ham, adds caramelized onions and Gouda, and uses a savory almond‑based crust for an elegant, lower‑carb presentation.
On a recent shopping trip I picked up an enormous ham at an incredible price and found myself inspired to use it in many dishes. I made a hearty low‑carb ham and green bean soup, served ham with eggs for breakfast, prepared ham croquettes, and baked several quiches — including this ham Quiche Lorraine. If you enjoy savory breakfasts and easy entertaining recipes, this one is worth trying.
I wasn’t always a breakfast person. When I first adopted a low‑carb lifestyle I missed familiar cereal and toast and felt unsure about eggs prepared in the usual ways. A suggestion to try quiche changed that. Early crustless versions were simple and utilitarian, but a bacon, spinach and onion crustless quiche quickly became a favorite. Over time I began experimenting more and developed this ham version that balances salty ham and Gouda with sweet caramelized onions and a hint of nutmeg in the custard.
Classic Quiche Lorraine comes from the Lorraine region of France and usually features bacon, onions, and a rich custard of eggs, cream and cheese. This recipe substitutes ham for bacon and uses a gluten‑free, grain‑free almond flour crust flavored with thyme. The crust is optional — skipping it lowers the carbs further — but when you want an impressive quiche for brunch, the thyme crust adds both flavor and presentation.
This almond crust is not intended to mimic a flaky wheat pastry; it offers a different but delightful texture that complements the filling. The recipe has several steps — caramelizing the vegetables, preparing the crust, assembling the filling and baking — but none are difficult. For convenience, caramelize the onions and fennel and make the crust a day ahead, then assemble the quiche the next day.
Crustless (serves 10): Calories 255, Fat 22g, Carbohydrates 4g, Fiber 1g, Protein 10g
Crustless (serves 8): Calories 319, Fat 28g, Carbohydrates 5g, Fiber 1g, Protein 13g
Ham Quiche Lorraine With Caramelized Onions & Gouda
Ingredients
Low Carb Thyme Crust
- 2 cups almond flour
- 2 large eggs
- ¼ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
Quiche Filling
- 4 ounces onion
- 4 ounces fennel bulb or more onion
- 8 ounces ham
- 2 tablespoons oil
- 1 tablespoons green onion
Custard
- 8 large eggs
- 2 cups heavy cream
- ½ cup milk or water
- zest of 1 lemon
- ½ teaspoon pepper
- 1 pinch ground nutmeg
- 8 ounces Gouda cheese I like smoked
Instructions
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Measure the crust ingredients into a bowl and whisk to combine and break up any lumps. In a smaller bowl, beat the eggs with a fork and add to the dry ingredients, mixing until a dough forms. Refrigerate until needed.
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Trim and thinly slice the fennel (if using) and halve and thinly slice the onion into half‑rounds. Add the fennel and onions to a medium nonstick skillet with 1 tablespoon oil over medium‑high heat. Stir to coat, then add ½ cup water, cover and simmer until the vegetables are soft, reducing heat as needed. While they simmer, chop the ham.
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Cut parchment to fit the bottom and sides of a springform pan. Spray the pan, place the parchment circle in the bottom and line the sides with parchment strips. Remove the crust dough from the refrigerator and divide in half. Roll one half between parchment rounds to the diameter of the pan and place it in the bottom. Attach the ring, then roll the remaining dough into strips and press them along the inside of the pan to form the sides. Trim the top edge to about ¾ inch from the rim and use extra dough to patch any gaps. Chill the crust until ready to fill.
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Uncover the onions and fennel and cook gently until they begin to brown. Transfer to a large bowl. Add 1 tablespoon oil to the pan and brown the chopped ham, then add it to the vegetables. Let the mixture cool slightly. Grate the Gouda and reserve about ¼ cup for sprinkling on top before baking.
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Preheat the oven to 350°F and place the rack in the lower third. Add the eggs, heavy cream, milk or water, lemon zest, pepper, nutmeg and grated cheese to the bowl with the cooled ham and vegetables. Blend briefly with a hand mixer until combined, then pour the custard into the prepared springform pan. Sprinkle with the reserved cheese.
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Bake for nearly an hour. The quiche is done when the center has only a slight wobble and the top is nicely browned. Remove from the oven and cool at least 30 minutes before releasing the springform ring for clean slices.
Notes
Calories from Fat 315