Low-Carb Quiche Lorraine

Ingredients makes 8 servings

• 1 recipe Multipurpose Keto Pie Crust (regular and coconut-free options included)
• 1 large white onion, sliced (200 g/ 7.1 oz)
• 2 tbsp ghee, butter or lard (30 g/ 1.1 oz)
• 6-8 slices uncured bacon, sliced (200 g/ 7.1 oz)
• 1 ¹/₃ cups grated Gruyere cheese (150 g/ 5.3 oz)
• 1 cup heavy whipping cream (240 ml/ 8 fl oz)
• 3 large eggs
• sea salt and pepper to taste

Instructions

1. Follow this recipe to prepare and bake the Multipurpose Keto Pie Crust. (Coconut-free version included in recipe tips.)

2. Meanwhile, prepare the filling. Peel and slice the onion and place in a medium pan greased with ghee. Once hot, add the onion and cook over a medium heat until fragrant for about 5 minutes. Add the sliced bacon and cook gently, stirring occasionally, for about 10 minutes or until the onion is golden brown and the bacon crisped up. Once cooked, take off the heat.

3. Spoon the onion and bacon into the pie crust and sprinkle with grated cheese on top. Mix the cream and eggs in a small bowl and season with salt and pepper. Pour it evenly on top of the grated cheese.

4. Place the in the oven and bake at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for about 25 minutes or until golden and set. Once done, remove from the oven and place on a cooling rack.

5. Store at room temperature for a day or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months.