French Quiche

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The most classic of all savory pies! An authentic quiche is of French descent with a few, well-chosen ingredients making up the filling – cheese, eggs – and of course, bacon! Ketogenic low carbKetogenic low carb80% Fat17% Protein3% Carbs5 g carbs / serving Easy 10 + 45 m10 minutes preparation45 minutes cooking time
Ketogenic low carbKetogenic low carb80% Fat17% Protein3% Carbs5 g carbs / serving Easy 10 + 45 m10 minutes preparation45 minutes cooking time

The most classic of all savory pies! An authentic quiche is of French descent with a few, well-chosen ingredients making up the filling – cheese, eggs – and of course, bacon!

Ingredients

6 servingservings
USMetric
Pie crust

Filling

  • 1 oz. 30 g butter
  • 23 lb 300 g smoked pork belly or bacon or panchetta
  • 1 1 yellow onionyellow onions
  • 1 teaspoon 1 teaspoon dried thyme
  • ½ teaspoon ½ teaspoon salt
  • ¼ teaspoon ¼ teaspoon ground black pepper
  • 1 cup 240 ml heavy whipping cream
  • ½ lb 225 g shredded cheese
  • 5 5 eggeggs

Print recipe
NutritionKetogenic low carb80% Fat17% Protein3% Carbs5 g carbs / serving

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C). Mix all ingredients to the pie crust in a food processor into a firm dough.
  2. Spread out the dough with well-oiled hands or a spatula in a springform. Place parchment paper between the ring and the bottom to make it easier to losen the baked pie.
  3. Let sit in the refrigerator while you prepare the filling.
  4. Chop the onion finely and dice the bacon. Fry in butter until onion and bacon has turned a nice color. Add spices and stir. Add to the pie crust.
  5. Whisk together remaining ingredients and pour on top.
  6. Bake on middle rack for 45 minutes or until the pie has turned a nice color. Probe with a knife to make sure the egg mixture is solid if you are unsure.

Tip!

Pie is a perfect bring-to-work lunch, perhaps with a delicious green salad.

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4 Comments

  1. Mimi
    I haven't made a crust for my quiche for 20 years. Just add a few more eggs/cream and spray the dish with olive oil spray and voila!
  2. mandy
    I agree. I'm sure the crust is delicious, but we just restarted induction and are trying to keep the carbs to a minimum. Love crustless quiche.
  3. Gentiann
    Thanks for the recipe……I have been hoping for this one for a while!
    I also have been making crustless quiches (adding cream cheese and /or coconut flour + psyllium to give it more body) and it is pretty good but I do miss the crispy bottom! I definitely will give it a try.
    I usually do not put thyme but I always add a pinch of cayenne and nutmeg to the filling. I have to say that the combination onion + thyme seems a great idea……Onion Quiche is my favorite!
  4. JayneM
    This turned out great! I did blind bake the pastry with an egg white wash for about 15 mins to prevent a soggy bottom. I also used 50/50 butter/lard in the pastry. Passed the husband test. Really filling and keeps well.

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