I've made this recipe quite a few times now, tweaking it a bit more each time, until I've found the perfect blend! It's a great quiche recipe for us low-carbers and paleos out there.
First off, with the bacon fat still in the pan after frying the bacon, I used that to cook the onions rather than tossing them in raw, which gives it a much nicer flavor; Also, instead of using white flour - a no-no for low carb dieters - I substituted 3 Tbsp. of carb-friendly coconut flour instead; Then, instead of 4 whole eggs, I used 2 eggs plus 1/2 C. liquid egg whites; I also completely eliminated both the butter and the salt, since all that bacon adds plenty of fat and saltiness already! Lastly, I tossed in a traditional pinch of nutmeg. It comes out fantastic, and hasn't once yet reached the "leftover stage" at our house. As we NY'ers say, "we glom it up".
Note that in this recipe, you can use just about any flavorful shredded cheese variety that will melt (avoid mozzarella though...too bland). And do let the quiche rest for at least 30 mins. after cooking, for better slicing and flavor. Delicious!
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I've made this recipe quite a few times now, tweaking it a bit more each time, until I've...