Onion Bacon Quiche
This tasty keto quiche recipe is perfect for brunch or dinner.
Published by Page Street Publishing Co.
This delicious quiche can be prepared with or without a crust. For those looking for the classic quiche experience, I’ve included an extremely Keto-friendly crust recipe. The rich, buttery crust can be prepared in advance and cooked up with the filling right before serving. This is an easy brunch dish that won’t break the bank.
- 1 cup (104 g) almond flour
- 1/2 teaspoon salt
- 2 tablespoons (28 g) salted butter
- 6 slices bacon, chopped
- 1/4 cup (40 g) chopped yellow onion
- 4 eggs
- 1 cup (240 ml) heavy cream
- 1/4 teaspoon salt
- 1 cup (113 g) shredded white Cheddar cheese
Preheat the oven to 350°F (177°C, or gas mark 4) and place a rack at the bottom.
To make the crust: In a medium mixing bowl, combine the almond flour, salt and butter. Cut into the mixture with a pastry cutter until well incorporated. The crust doesn’t need to be completely uniform in texture, just mixed enough so that the chunks of butter are about the size of a pea. Spread the mixture in the bottom of a tart pan or 8- to 10-inch (20- to 25-cm) pie pan. Press the mixture into the bottom of the pan until it is firm. The layer should be even. Bake the crust for 10 minutes. Remove the crust from the oven and prepare the filling.
To make the filling: In a medium-sized skillet over medium heat, cook the bacon until crisped, 5 to 10 minutes. Reserve 1 tablespoon (15 ml) of bacon fat and sauté the onion over medium heat for 5 minutes until the onion is translucent and softened. Drain. In a medium mixing bowl, combine the eggs and cream. Whip them together. Fold the salt and cheese into the egg mixture. Add the bacon and onion to the mixture.
To make the quiche: Pour the filling over the prebaked crust. Bake the quiche for 25 to 30 minutes until set. Allow it to cool for at least 10 minutes before serving.
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Reprinted with permission from The Frugal Keto Cookbook by Emily Pierce, Page Street Publishing Co. 2020.