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This keto caramelized onion and Gruyère quiche has transformed my brunch gatherings with its rich, savory profile and surprisingly satisfying almond flour crust. The combination of sweet caramelized onions against nutty Gruyère creates a depth of flavor that makes guests forget they're enjoying a low-carb option.
I developed this recipe when my sister started her keto journey and missed her favorite quiche. After several test batches, this version became the most requested dish at our monthly family brunches.
Ingredients
- For the Crust
- Almond flour: Creates a nutty foundation that complements the savory filling while keeping carbs low
- Garlic powder: Adds subtle depth without overpowering other flavors
- Butter: Binds the crust together and provides rich flavor that makes the quiche base satisfying
- For the Filling
- Butter: For slowly caramelizing onions adds a luxurious mouthfeel
- Onion: When properly caramelized transforms into sweet jammy goodness that balances the savory elements
- Gruyère cheese: Offers complex nutty notes that elevate this quiche beyond ordinary versions
- Pete & Gerry's eggs: Provide structure and protein while ensuring a custardy texture
- Heavy cream: Creates silky richness essential for proper quiche texture
Step-by-Step Instructions
- Prepare the Crust:
- Combine almond flour, garlic powder, and salt in a medium bowl, then incorporate melted butter until a crumbly texture forms. Press firmly into a 9-inch pie pan, taking care to create an even layer across the bottom and up the sides. The thickness should be about 1/4 inch throughout for optimal structure. Crimp the edges decoratively, then prick the bottom thoroughly with a fork to prevent bubbling during baking. Bake at 325°F for 10-12 minutes until just beginning to turn golden.
- Caramelize the Onions:
- Melt butter in a large skillet over medium-low heat, then add thinly sliced onions with a sprinkle of salt and pepper. Cook with patience for 15-20 minutes, stirring every few minutes to promote even browning. The onions should gradually transform from white to golden to a deep amber color as their natural sugars develop. Keep the heat low enough to prevent any crispy edges or burning which would introduce bitterness.
- Assemble the Quiche:
- Layer the caramelized onions and half the grated Gruyère into the cooled crust, distributing evenly to ensure every bite contains these flavorful elements. Whisk together eggs, heavy cream, salt and pepper until fully incorporated, then pour this custard mixture carefully over the onions and cheese. The liquid should come just below the edge of the crust. Sprinkle the remaining Gruyère on top for a beautiful golden finish when baked.
- Bake to Perfection:
- Place the quiche in the 325°F oven for 35-40 minutes, watching for the center to set while still maintaining a slight jiggle. The top should become golden brown and the edges will puff slightly. Allow to rest for a full 15 minutes before slicing to ensure the custard fully sets and each slice holds its shape beautifully on the plate.
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The Gruyère cheese is truly the star ingredient in this recipe. I discovered its perfect melting properties and nutty flavor profile during a cooking class in Switzerland. Now I splurge on authentic Swiss Gruyère whenever making this quiche for special gatherings, as the depth of flavor creates memorable impressions with guests.
Storage Solutions
This quiche maintains its quality remarkably well when stored properly. After cooling completely, cover with plastic wrap or transfer slices to airtight containers. Refrigerate for up to 4 days, reheating individual slices in a 325°F oven for 10 minutes to restore the crisp texture of the crust. For longer storage, wrap individual slices tightly in plastic wrap followed by aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Ingredient Substitutions
While traditional quiche relies on wheat flour crusts, this almond flour version provides a perfect keto alternative. For those with nut allergies, sunflower seed flour can replace almond flour in equal measure. The Gruyère can be substituted with Emmental or even white cheddar if needed, though the flavor profile will shift slightly. For a dairy-free version, coconut oil can replace butter in the crust, and a mixture of coconut cream and nutritional yeast can approximate the richness of heavy cream and cheese, though the texture will differ from the original.
Serving Suggestions
This quiche shines as the centerpiece of a keto brunch when paired with simple accompaniments. Serve alongside a fresh arugula salad dressed with olive oil and lemon juice for brightness that cuts through the richness. For a heartier meal, add sliced avocado and crispy bacon on the side. If serving guests who aren't following keto, offer a basket of crusty bread for others while you enjoy the quiche on its own. A sparkling water with cucumber and mint makes a refreshing non-alcoholic pairing, while a dry Prosecco works beautifully for special occasions.
Frequently Asked Questions
- → How do I make the almond flour crust?
Mix almond flour, garlic powder, and salt, then stir in melted butter. Press into a pie pan, crimp edges, and bake at 325°F for 10-12 minutes.
- → How can I caramelize onions properly?
Cook sliced onions over medium-low heat with butter, salt, and pepper, stirring often until softened and golden, about 15-20 minutes.
- → Can I substitute Gruyére with another cheese?
Yes, you can use Swiss, Emmental, or even sharp cheddar as a substitute for Gruyére if needed.
- → How can I prevent the crust from being soggy?
Pre-bake the almond flour crust until slightly golden before adding fillings to keep it crisp and prevent sogginess.
- → How long should the quiche cool before serving?
Allow the quiche to cool for at least 15 minutes so the filling can set and slices hold their shape.
- → Can I store leftover quiche?
Yes, refrigerate leftover quiche in an airtight container for up to 3-4 days. Reheat in the oven or enjoy cold.