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Keto Quiche Lorraine
Keto Quiche Lorraine
Ingredients
- 1 Pie Crust, unbaked
- 8 ounces (225 g) Gruyere cheese
- 12 slices bacon
- 5 eggs
- 1/2 cup (120 ml) low-carb milk
- 1/2 cup (120 ml) heavy cream, or you can use 1 cup (240 ml) half-and-half in place of the low-carb and the cream
- 1 pinch ground nutmeg
- 1 tablespoon (15 ml) dry vermouth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- Have your crust ready in the pan and standing by
- Preheat oven to 350°F (180°C, or gas mark 4)
- Shred your cheese and cook and drain your bacon-I microwave my bacon, and I find that 1 minute per slice on high is about right, but your microwave may be a little different
- First put the cheese in the pie shell, covering the bottom evenly
- Crumble the bacon evenly over the cheese
- Now whisk together the eggs, low-carb milk, cream, nutmeg, vermouth, salt, and pepper
- Pour this over the cheese and bacon
- Bake for 45 minutes and then cool
- Its actually traditional to serve Quiche Lorraine at room temperature, but you certainly may warm it if you like
Makes 8 servings
- Each with 32 g protein; 4 g carbohydrate; 1 g dietary fiber; 3 g usable carbs
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