Gluten Free & Keto Quiche Lorraine ????
Calories 290kcal
Ingredients
- 1 batch gluten (free & keto pie crust)
- 100 grams bacon slices (free & keto pie crust)
- 1 onions (very thinly sliced)
- 230 grams gruyere cheese
- 315 milliliters sour cream (free & keto pie crust)
- 1/4 teaspoon grated nutmeg (free & keto pie crust)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Make a batch of our super flakey keto pie crust (see recipe video for guidance! ).
- Roll out pie crust between two sheets of parchment paper.
- Using the parchment as an aid, line the quiche pan with the crust and prick all over with a fork.
- Don't sweat it if it breaks, just patch it up! You'll want to work quickly though and in a cool environment, and if the crust becomes unmanageable simply pop it in the freezer for 5 minutes.
- We found a batch of pie crust to be just right for a 9-inch quiche pan.Refrigerate crust for 30 minutes and preheat oven to 400°F/200°C.
- Cover the pie crust with parchment paper and add enough dried beans or pie weights to fill the dish.
- Bake 15 minutes.Reduce oven temperature to 375°F/190°C and bake for 5-8 minutes, until the crust just begins to brown.
- Remove from oven and allow to cool while you make the filling.
- You can make this up to a day ahead, storing the chilled pastry fully covered in the fridge.
- Cook bacon in a skillet or pan over medium heat until lightly crisped.
- Remove from heat and add in the onion.
- Cook, stirring frequently, until lightly golden (10-13 minutes).
- While the onion is cooking, finely dice three-quarters of the cheese and finely grate the rest.
- Set aside.
- In a medium bowl thoroughly whisk the cream with the eggs.
- Mix in nutmeg, salt and pepper.
- Scatter the diced cheese, bacon and onion into the partly-baked pastry.
- Transfer the pie crust to a baking tray, half pull the oven shelf out and place the baking tray with the quiche.
- Pour in the egg and cream mixture right to the top and scatter grated cheese on top.
- Bake at 350°F/180°C for 30-35 minutes, or until a knife inserted 2 inches from the edge comes out clean.
- Note that the center should still be slightly jiggly and not fully set.
- The quiche can also be served at room temperature, and can be kept in the fridge for roughly 3 days and frozen for 1 month.
Nutrition
Calories: 290kcal
Originally posted 2019-02-20 18:14:45.
