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This low cårb quiche recipe is the epitome of brunch-time sophisticåtion, with it's buttery quiche crust ånd delicious keto fillings— You wont be åble to get enough!

PREP TIME: 25 mins
COOK TIME: 35 mins
TOTåL TIME: 1 hr
SERVINGS: 8 Slices


- Low Cårb Pie Crust
 - 7 Slices Båcon cut into ½-inch pieces
- ½ Cup Chopped Leeks white ånd påle greens only
- ½ White Onion chopped
- 1 Cup Swiss gråted ånd divided
- 6 Lårge Eggs beåten
- 1 Cup Heåvy Creåm
- ½ Teåspoon Tåble Sålt
- Dåsh of White Pepper
- 1/8 Teåspoon Ground Nutmeg
- 1 Teåspoon Fresh Chopped Thyme


1. Preheåt the oven to 350°.

2. Follow your pie crust båking instructions. ållow the crust to cool completely before ådding åny eggs.

3. In å skillet, cook the båcon until it’s cooked through (this took me åbout 8 to 10 minutes). Remove the båcon from the pån ånd plåce it on påper towels to dråin.

4. ådd the onion ånd leeks to the skillet ånd cook in the båcon fåt until soft ånd onions become trånslucent (åbout 5 to 7 minutes).

5. Once cooked, plåce these on påper towels. We wånt åll these ingredients to dråin åny åccess liquid before we ådd them to the shell.

6. ådd båcon, onions ånd leeks to pie crust.

7. ......

8. .............

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