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Keto Quiche Lorraine

by Kate Itrich-Williams August 14, 2019

Keto Quiche Lorraine

There are plenty of keto-friendly recipes out there for crustless "quiches," and, while they surely taste just fine, let's be real. A crustless quiche is really just a frittata, which doesn't really satisfy when you're looking for a tender, creamy filling surrounded by a rich, buttery crust.

To make our grain-free crust, we've used KNOW Better Bread Mix just as one would use flour in a traditional pie crust — combined with plenty of butter and just enough ice water to bring it all together. Once chilled, it's spread (not rolled) into a pie plate and blind-baked (aka baked without filling) until set. After that, all that's needed is a classic quiche Lorraine filling: bacon, caramelized onions, cheese, and lots of cream and eggs (aka all the good stuff).

This recipe does take some time, so plan to make it ahead and refrigerate or freeze it until you're ready to dig in for breakfast, dinner, or a late night snack.

Serves: 10

Ingredients

Crust
1 1/3 cups KNOW Better Bread Mix
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
1/4 cup ice water

Filling
4 ounces sugar-free, nitrate-free bacon, such as Applegate Naturals, diced
1 onion, halved and very thinly sliced
1 1/2 cups freshly grated Gruyère cheese
1 1/3 cups heavy cream
4 large eggs
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon sea salt
1/4 teaspoon freshly grated black pepper

Instructions

To make the crust: In a food processor, combine the mix and the salt. Pulse a few times to combine. Add the butter pieces and pulse until the mixture forms a coarse meal. Drizzle in the ice water and pulse to combine.

Transfer the dough to plastic wrap or parchment paper and shape into a round. Wrap tightly and refrigerate for at least 30 minutes.

Meanwhile, heat oven to 375 degrees.

After the dough has chilled, unwrap and place in a deep-dish pie plate. Using a spatula and slightly damp hands, spread the dough out into an even layer over the bottom and up the sides of the pan.

Grease one side of a piece of parchment paper with coconut oil spray and lay the paper, greased side-down, on the dough in the pie plate. Fill with dried beans or other pie weights. 

Bake, covered, until beginning to brown and set, about 15 minutes. Carefully remove the parchment paper and pie weights, reduce the oven temperature to 350 degrees, then continue to bake the crust until set in the middle, 5 to 7 more minutes. Let cool while you prepare the filling. Keep the oven on.

To make the filling: Place the bacon in a large skillet and set over medium heat. Cook, stirring frequently, until the bacon has rendered its fat and turned crisp, 8 to 10 minutes. Use a slotted spoon to transfer to a paper towel-lined plate, leaving all of the rendered fat behind.

Add the onion to the fat in the skillet and cook, stirring often, until softened and deeply golden brown, 15 to 20 minutes. Remove from the heat.

Place the cheese, bacon pieces, and onion in the cooled crust. Place the pie plate with the crust on a rimmed baking sheet.

In a medium bowl, whisk together the cream, eggs, nutmeg, salt, and pepper. Pour into the crust until the mixture reaches the top. You may not need to use all of the cream mixture.

Return to the oven and bake until the filling is just set, about 30 minutes. (If the crust begins to brown too much around the edges, cover it with aluminum foil.) Let cool for at least 15 minutes before serving.

Macros

Per Serving: 397 calories, 32 grams fat, 6 net carbs, 18 grams protein



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