Low Carb Crustless Quiche Lorraine. This is a Crustless Quiche Lorraine made low carb, duh, without the crust. I guarantee you will not even miss it. As you can see I also make this in a smaller size suitable to split with a buddy.
I will never understand why people think it is so important to have a high carby crust with any quiche as it is so unnecessary. If it’s made correctly, the flavors with by far out-shine any crust you could possible put in it.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 5 Eggs
- 2¾ C Heavy Cream
- ¼ C Butter (Divided)
- ¾ C Water
- 2 Leeks
- 1 Medium Onion
- 2 C Gruyere Cheese Shredded
- 1 C Crumbled Cooked Bacon
- 1 t Salt
- ½ t Pepper
- ¼ t Mace or Nutmeg
- Slice leeks and wash thoroughly.
- Slice onions.
- On medium low heat in large sauté pan combine onions, leeks 3 T. butter & water.
- Cook until soft and water has evaporated.
- Butter deep glass pie dish with remaining T. butter.
- Heat oven to 340 degrees.
- Put onion mixture in bottom of pie dish. Top with bacon. Top with cheese.
- Beat eggs, mix in heavy cream, mace, salt & pepper, and slowly add egg mixture to pie dish.
- Cook at 340 degrees for 20 minutes
- Turn heat to 325 degrees and cook additional 40 minutes or until just barely set. Quiche will continue to cook as it sits.
- Place on counter and let cool to warm.
- Serve warm.
- Serves 6
- 802 Calories, 20.4g Protein, 72.6g Fat, 4.9g Carbs, .7g Fiber, 4.2g Net Carbs
- Makes a lovely dinner served with a salad or asparagus & hollandaise.