Low Carb Quiche With Bacon Leeks Recipes

LOW CARB QUICHE WITH BACON & LEEKS

Steps:

• Crust: Follow directions for the pie crust, put it in a 9-10 inch pie plate, but do not dock or bake. Cover and refrigerate until needed.
• Preparation: Preheat oven to 350 degrees F and move rack to the lower third of the oven. Clean the leeks by slicing off the root end and the dark green leaves. Then, slice the leeks lengthwise and place under running water to remove any dirt hiding between the leaves. Cut the leeks crosswise into ¼ inch thick slices.
• Procedure: Dice the bacon. Place it into a cold pan over medium heat and cook until crispy, occasionally stirring - about 5-6 minutes. Remove the bacon from the pan and pour out all of the bacon fat except for 1 tablespoon.
• Reduce the heat to medium-low and add the leeks and thyme, stirring to coat. Sauté 1 minute and carefully add the wine. Stir and cover, turning the heat to low and cooking until the leeks are soft - about 10 minutes. Add water if necessary and modulate heat as needed.
• Place the custard ingredients into a medium bowl and beat with a hand mixer until nice and frothy. Add half of the cheese to the crust, spreading out evenly, followed by half of the bacon and leeks. Layer the ingredients finishing with just a little cheese on top. Mix the custard again and gently pour over the filling ingredients.
• Bake: Place the quiche into the oven and bake for 30-40 minutes or until the quiche is just set in the middle. Remove from the oven and cool. Serve warm or at room temperature. A salad with a vinaigrette dressing is the perfect accompaniment. Refrigerate any leftover quiche. Serves 8.

LOW-CARB BACON AND EGG QUICHE

Steps:

• Preheat oven to 350°F.
• Butter or spray quiche or pie pan with non-stick cooking spray.
• Beat the eggs with the cream.
• Add salt and pepper to taste.
• Add the cheese and bacon, mix well.
• Pour into the pan.
• Bake for 40 minutes or until golden brown.