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Quiche Lorraine

A healthy tasty quiche excellent for school lunches or a weekend meal. Will keep in the refrigerator for up to 5 days. 

Serves: 8



  •  2 Cups of Almond Meal
  • 1 Whole Egg
  •  ½ Cup of Butter, (melted)
  • ¼ tsp Salt
  • Pinch White Pepper
Recipe Filling
  • 4 Slices of Bacon, diced
  • ½ a Brown Onion, Sliced
  • ½ Cup Gruyere Cheese, grated
  •  3 Whole Eggs
  • 1 ½ cups of Light Whipping Cream
  • 1 tsp of Dijon Mustard
  • 1 pinch of Salt
  •  2 pinches of White Pepper


  1. In a large bowl combine all the Base ingredients until fully mixed it should have
  2. the texture of wet breadcrumbs. Roll out mixture.
  3. Lightly grease an 8inch square baking pan. Lay the base mixture over the top and gently press into the sides.
  4. Pre heat the oven and bake for 12-15 min at 160ºC (Do not overcook as it will be baked twice). 
  5.  Once the Base is cooked prepare the filling by combining all the ingredients into a large bowl. Reduce oven temperature to 150ºC.
  6. Pour the mixture into the base and cook for 10 minutes. Increase oven to 180ºC.
  7.  After 10 minutes top with the grated cheese and place back in the oven at 180ºC for 5-10 minutes until golden and the egg mixture set.
  8. Remove from the oven and allow to cool.
  9. Keep refrigerated once cold. Serve with a fresh salad and a balsamic dressing.