Aunt Rocky’s Crustless Quiche Lorraine (LCHF/Keto)

Preheat oven to 350ºF. Use half of the butter to grease an 9-inch pie pan or 8×8 casserole.

If using bacon crumbles, melt remaining 1/2 tablespoon butter in a small frying pan and sauté onions until just translucent. Add bacon crumbles and continue cooking, stirring frequently, until bacon crumbles get crisp. Remove from heat.

If you are using raw bacon strips, fry those until crisp, and set on paper towels to drain and cool. Reserve about 1/2 tablespoon of grease in the pan for the onions. Sauté onions until translucent. Remove from heat. When bacon is cooled, crumble into small pieces.

Layer half of the onions and bacon on the bottom of the greased baking dish. Reserve the remaining half.

Put eggs, cream, water, and seasonings in a blender or large mixing bowl. Blend or mix with an electric whisk until eggs are frothy (about 10 pulses with blender). Pour egg mixture gently into baking pan. The frothy eggs will help keep the bacon suspended in the quiche, so don’t skip this step.

Top with remaining onions, bacon, and cheese. Bake for about 40 minutes, or until just a tiny bit jiggly in the middle. The eggs will continue to cook when the quiche is removed from the oven, so you want to take it out just a couple of minutes before the center is completely set. This will result in a creamier quiche.

Allow to cool at least 15 minutes before serving. Best served warm or at room temperature, not chilled. Refrigerate or freeze leftovers.

Notes:
1. The original rustic Quiche Lorraine from Northern France had neither onions nor cheese added. It was a simple unsweetened egg custard with meat added. Cheese and onions are a more modern addition. Many recipes call for cayenne pepper instead of nutmeg, but that is also a recent variation. I stuck with nutmeg here to keep the recipe closer to the original.
2. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Send an MFP friend request to auntrocky1 to access my recipes on MFP.
3. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Per serving: Calories 290, Total Fat 26 g, Saturated Fat 13 g, Sodium 2179 mg, Potassium 93 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 2 g, Protein 14 g. Macros: 79% fat, 19% protein, 3% carbs.

© March 13, 2018 Roxana Lopez for Aunt Rocky’s