Bacon Cheddar Keto Quiche
A classic quiche with a keto twist
- 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.