This low carb bacon and cheese quiche with fennel and leek is buttery, smokey, nutty and slightly sweet. It’s fabulous for any low carb breakfast, lunch or dinner. You’ll love the gluten-free and grain-free crust!
I have never been a big egg person. For years, I would only eat my eggs fried, so I could dunk my pancakes or toast into the yolks. I have never liked them scrambled and I only eat omelets when someone else makes them for me. I know – weird.
The first time I ever had a poached egg was as an adult, and while they are great on a piece of toast or an English muffin, I never make them for myself. With all that said, I really enjoy having quiche for breakfast.
It started when my mom made me a low carb spinach quiche three years ago. I have probably eaten that quiche 300 days a year since then. I still love it, but it’s time to try new flavor combinations. (I feel so disloyal, saying that!)
I concocted this low carb bacon and cheese quiche recipe from left over ingredients I had in the fridge. It was surprisingly good. The texture was buttery with a slightly sweet flavor from the onions and fennel, and the salty-smoky goodness from the bacon and apple smoked Gouda cheese, kicked it up to a new level. The savory low carb gluten-free crust is flavored with thyme, which lends an earthy flavor to the caramelized onions and fennel.
If you would like to make this bacon and cheese quiche lower in carbs, make it crustless – but don’t forget to add some thyme to the custard because it tastes great! And, while I generally think of quiche as a breakfast food, this recipe is perfectly suited for a low carb lunch or dinner with the simple addition of a salad.
This Bacon and Cheese Quiche is 5 net carbs per serving.
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Bacon and Cheese Quiche With Fennel and Leek (Low Carb)
- 6 slices bacon
- 3 ounces fennel bulb about 1/2 a medium bulb
- 3 ounces leeks about 1 smallish leek
- 2 ounces onion
- 1 tablespoon bacon drippings
- 2 tablespoons chardonnay
- 2 tablespoons water
- 5 large eggs
- 1 large egg white
- 6 ounces Gouda cheese
- 3/4 cup heavy cream
- 1/3 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon pepper
- Preheat oven to 350. Spray a large, glass tart plate with baking spray. Mine was 10 inches.
- Cook the bacon and save 1 tablespoon of the drippings. Slice the vegetables and caramelize in the bacon drippings. This will take some time as it needs to cook on low. Add the Chardonnay and keep adding water to the vegetables so that they stay moist and get nice and soft.
- Crust:Mix the dry ingredients for the crust together in a small bowl. Mix the wet ingredients for the crust in a separate smaller bowl. Pour the wet into the dry ingredients and mix together. It will be wet and doughy. Pull little pieces off of the dough and put into the bottom of the glass tart plate until evenly distributed on the bottom. Oil your fingers and press the dough into the bottom and up the sides of the plate. It will take a while so take your time. Dock the dough and bake until golden brown. Cool.
- Mix all of the ingredients together for the custard, mix with the sauteed vegetables and cheese, and pour into the tart crust. Bake until the quiche is just cooked through in the middle. Put under the broiler if you want it more browned on top.