Grain-free quiche lorraine recipe

20 March 2024
Grain-free quiche lorraine

This grain-free quiche lorraine, has been created by Abigail Marie to be a SCD-friendly spring treat

Happy spring! What says spring better than a quiche? Although this quiche is unmistakably French, as it comes from the Lorraine region of France, the quiche itself actually originated in Germany. In fact, the word quiche comes from the German word ‘kuchen’, which means cake. This open-faced pie originally included only eggs, cream and lardons (fatty pork). Today there are many versions, but the most popular came about in the 1950s in both the UK and the US, and is now known to contain eggs, heavy cream, bacon, gruyere and caramelised onions.

This quiche is not only delicious and SCD-compliant, but it can even be made the day before and warmed back up in the oven before serving. Which is great for easy entertaining! All in all, this quiche offers a stunningly beautiful mosaic of its ingredients and a flavour like none other. Light and fluffy eggs are surrounded by salty and crispy bacon, sweet caramelised onions, ooey-gooey cheese and creamy coconut, all encased in a flaky, buttery crust. What more could you ask for?


For the Crust:

  • 300g almond flour
  • 2 Tbsp coconut flour
  • ¼ tsp salt
  • 1 egg
  • 60ml melted butter or coconut oil

For the Filling:

  • 225g bacon
  • 225g sliced onion
  • 2 cloves garlic, minced
  • 5 eggs, beaten
  • 45ml coconut cream
  • 60g gruyere cheese, grated
  • 60g parmesan cheese, grated
  • 2.5 ml salt (½ tsp.)
  • 1.25ml pepper (¼ tsp.)
  • 30g chopped chives, plus extra for garnish


Prep Oven and pan:

  • Preheat the oven to 180°C
  • Thoroughly grease a tart pan with a removable base using either butter or coconut oil.

Make the crust:

  • In a large bowl, combine almond flour, coconut flour, and salt
  • Add in the egg and chosen fat (butter or coconut oil)
  • Mix thoroughly until you can form a ball (it will be dry and crumbly)
  • Press the dough into the bottom and up the sides of the tart pan
  • Poke holes in the dough with a fork to prevent bubbling
  • Bake for 12–15 minutes until lightly golden brown.

Prepare the filling:

  • Cook the chopped bacon until crispy. Remove with a slotted spoon
  • Sauté the onion in the leftover bacon grease until caramelized (10–12 minutes)
  • Add garlic to the onions and sauté 1–2 minutes more. Remove with a slotted spoon
  • In a large bowl, whisk the eggs and coconut cream
  • Add the cooked bacon, onions, garlic, cheeses, salt, pepper and chives. Stir to combine.

Assemble and bake:

  • Carefully pour the filling into the pre-baked crust
  • Bake for 30–35 minutes or until the egg is set. Cover with foil if the crust browns too quickly.

Finishing touches:

  • Let the quiche cool for 10 minutes
  • Garnish with more chives, slice into eight pieces, and serve!

Abigail Marie is The Chef with IBD, sharing better recipes for the Specific Carbohydrate Diet (SCD) on her blog. She has culinary arts and food service management degrees. Despite having ulcerative colitis, she has worked in restaurants and now as a cake decorator at Publix. Abigail believes in a incorporating diet, lifestyle, stress management, movement and medication to help treat. Join her on this incredible journey of managing chronic illness together!