I am completely beat down this week. My original plan was to reshoot this recipe earlier in the week as I didn’t think the photos I took did the recipe justice. Then the week got away from me and before I knew it, it was Thursday. Here I am making this Keto Quiche Lorraine for dinner tonight. Last minute, no time to really shoot it the way I wanted and hoping that you love it as much as we do. Not only am I beat down but now I am beating myself up over it. UGH. Ever have a week like that?

I made this recipe for a friend’s 40th birthday brunch that I put together with my friend Dana. I am usually not one to jump on board of cooking Keto, Paleo, Whole 30, etc.. but a few of our lady friends are keto so there I was, doing what I say I do not do. The funny thing is after doing some research on Keto I basically realized that I had been making Keto Quiches way before there was even a murmur of keto.

This quiche recipe is basically a crustless quiche. Yep, no crispy and floury tart shell here. Just full on fat thanks to cream, eggs, and bacon. As well as a heavy hand of cheese. I am sure the Keto police will be knocking on my door as I felt that there had to be something green in the recipe so I did add shallots, herb de Provence and parsley. Herbs are the spice of life and guess what, parsley is really good for you as it helps keep inflammation down in your joints from all that cream and butter you are eating.

All joking aside this recipe is really good, super easy to make and would be lovely served for Easter brunch.

Keto Quiche Lorraine

Ingredients:

3/4 cups diced pancetta, bacon or prosciutto (I use whatever I have on hand)

1/2 cup shallot, finely minced

1/3 cup Italian parsley, finely minced

5 large eggs

2 cups heavy cream

1 teaspoon herb de Provence

6 ounce grated gruyere cheese

How To:

Preheat the oven to 325.

Preheat a large frying pan over medium low heat. Add your choice of meat, stir and cook for until lightly golden. This step will take about 3 minutes. I spoon out any excess fat.

Add the shallot to the frying pan, stir and cook for 3 minutes. Remove from the heat, then stir in the parsely. Set aside.

In a medium bowl whisk together the eggs and heavy cream. Add the herb de Provence along with the cheese and the meat mixture. Stir with a wooden spoon or spatula until combined.

Pour into a quiche pan or even a very deep pie dish.

Place into the oven.

Bake until the custard is puffed and golden, and just set in the center. This will take between 45 – 55 minutes, depending on how hot your oven runs.

Remove from the oven and let cool about 20 minutes before slicing.

Serve.

Eat.

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