Court's Easy Quiche Lorraine

My favorite pre-prep breakfast or brunch meal- lightened up a bit and made (keto) AND weight loss friendly!

This #freerecipefriday share is late yet again (but only 2 days, this time! 🙈🙈😂)- but again, this one is soooooo worth the wait!

Quiche Lorraine is one of those foods I used to indulge in several times per week at a cafe back

home in Alaska. Their Quiche remains, to this day, as one of my all time favorite foods.

Traditional Quiche Lorraine is relatively easily made keto- by a simple crust swap. But, I wanted to make this as weight loss friendly as possible by pulling back the calories some, too. What results knocked my socks off, and my husband said he'd be happy to eat this for breakfast daily for the rest of his life. 😉

I'd call that a win.

Enjoy!

 Court's Easy Quiche Lorraine

                         Serves: 8

Per Slice:

Calories: 260 Total Fat: 22g Protein: 12g

Total Carbs: 9g 

Effective Carbs: 2g (7g Fiber)

For the world's EASIEST No-Bake Pie Crust:

  • 1/2 C. Almond Flour

  • 1/2 C. Oat Fiber

  • 1/3 tsp. Mineral Salt

  • 1/4 tsp. Garlic Powder

  • 1/4 C. Butter; Melted

  1. In a bowl, combine thoroughly your almond flour, oat FIBER, salt and garlic powder. 

  2. Stir in the melted butter using two forks and blending throughly until coarse crumbs are resembled. 

  3. Add pie "crumbs" to a standard pie pan, and press firmly into the bottom and sides of the pan. Make crust as even and uniform as possible. 

  4. Prick Crust with a fork creating a few holes, and then place crust in fridge until ready to use. 

For the Quiche Lorraine Filling:

  • 12 oz Uncured Center-Cut Bacon

  • 1/3 C. Finely Diced Yellow Onion

  • 4 Large Eggs

  • 1/4 C. Liquid Egg Whites

  • 1/2 C. Heavy Cream

  • 1/2 C. Unsweetened Cashew Milk

  • 1/2 tsp. Mineral Salt

  • 1/4 tsp. Ground Black Pepper

  • 4 oz.  Gruyere Cheese (Smoked is best!)

  • 1/2 tsp Italian Seasoning

  1. Preheat oven to 325 Degrees F. 

  2. Chop your 12oz of bacon, and pan fry over medium heat until crispy. Remove the bacon from the pan, and set aside.

  3. Remove all but a "gloss" of bacon grease from your pan. Reheat slightly, and add diced onion and Italian seasoning and sauté until translucent.

  4. While onions sauté, grays tour Gruyere cheese and set aside. 

  5. Crack your eggs into a bowl, and add your egg whites, heavy cream, unsweetened cashew milk, salt, pepper. Whisk thoroughly until frothy and very well combined.

  6. Remove your crust from the fridge, and add 1/3 of your grated cheese to the bottom of the crust. Then add 1/3 of the chopped crispy bacon, and 1/3 of the sautéed and seasoned onion. 

  7. Add another 1/3 of the grated cheese, crispy bacon, and ALL the remaining onion. 

  8. Pour your egg mixture into your crust, and top with remaining grated cheese and crispy bacon pieces. 

  9. Bake on middle rack for 30-35 minutes, or until crust and Quiche are golden brown. 

  10. Cool to desired temperature, cut into 8 even slices, and enjoy!

 Stores great in fridge for up to one week.  

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