Bacon Cheddar Keto Quiche
Easier than a regular quiche
Good quiche has a lot going for it – a savory egg custard that can easily be modified to incorporate whatever meat and vegetables you happen to have in the fridge. But quiche can also go wrong. We’ve all had disappointingly bland, watery, overcooked filling encased in a soggy crust. And the crust itself is another issue, since making it takes longer and makes more dishes than putting together the filling.
For this recipe I’ve put together a satisfyingly rich filling of bacon, cheddar, kale, eggs, and cream. As for the crust, I’ve done away with it entirely. This makes it keto friendly if you’re into that. If you aren’t, I suggest eating this with plenty of buttered toast.
Foolproof baking tips
Whenever I cook an egg-based custard, from creme brûlée to quiche, I use a water bath. In this recipe it’s minimal – just a little water in the bottom of a sheet pan. But even this will make cooking the quiche far easier. It also yields a smoother, more even texture.
When you’re cooking let the center set up well, but don’t overdo it. The water bath will give you much more breathing room than a dry oven, and the generous amount of cream in the recipe helps prevent the eggs from getting rubbery, but you still need to take it out once the center is set up. Because this is a relatively thin quiche, and because there is no crust, the cooking time is still quite reasonable.
Quality ingredients matter
This is a very simple recipe, so the quality of the ingredients make a big difference. Use farm-fresh eggs if you can find them. Bacon is the star of the show, so get the hood stuff. I prefer medium cheddar in this recipe, but any quality cheese will taste great here.
Also, this really is a blank canvas. Substitute sausage or mushrooms for the bacon and spinach for the kale. Add caramelized onions. Blend olives, feta, and sun-dried tomatoes for a Mediterranean flavor. No matter what you do the basic preparation stay the same.
Bacon Cheddar Keto Quiche
- 4-6 oz bacon
- 6 large kale leaves
- 4 large eggs
- 1 cup heavy cream
- 4 oz cheddar cheese
- Turn oven to 350° Cut bacon into small pieces and cook in a saute pan over medium heat. Meanwhile, remove stems from kale and cut into thin ribbons.
- When bacon has crisped, pour off excess fat and add kale. Cook until wilted, then put bacon and kale in the bottom of a 9" pie pan.
- With a fork or whisk blend eggs and cream in a bowl, then pour over bacon and kale. Grate cheese and sprinkle it on top.
- Put the pie dish on a rimmed baking sheet. Put it in the oven and carefully pour in about 1/2 inch of hot water. Bake for thirty minutes, and then start checking. The quiche is done when the middle is set up.
- Serve as is or with slices of thick sourdough toast.