Make a leek and bacon crustless quiche, low-carb, keto, and ready in 40 minutes. Perfect for healthy meals or prep.
Equipment
- Convection oven
Ingredients
- 1 leek white and light green parts only, washed and sliced
- 1 scallion or green onion sliced
- 3 whole eggs
- ½ cup whole milk
- 1.5 oz shredded Emmental cheese approx. ½ cup / 40 g
- 3.5 oz smoked bacon strips or diced bacon approx. 100 g
- 6 cherry tomatoes halved
- Fresh parsley for garnish
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 1 tbsp EVOO Extra Virgin Olive Oil
Instructions
Sauté the aromatics: Cut the leek and scallion into thin strips (julienne). Heat the EVOO in a skillet over medium heat, add the leek and scallion, season with a pinch of salt and pepper, and sauté until soft and translucent.
Cook the bacon: Once the vegetables are tender, add the bacon strips to the skillet and cook until lightly browned. Drain any excess grease if desired.
Preheat the oven: Preheat your oven to 400°F (200°C). Note: The quiche will bake at a slightly lower temperature.
Mix the liquid base: In a large bowl, whisk the eggs with the whole milk. Stir in the shredded Emmental cheese and season with a pinch of salt and pepper.
Combine: Add the sautéed vegetables and bacon to the egg mixture and stir until well combined.
Prep the pan and bake: Line a round baking dish or pie pan with parchment paper. Pour the mixture in, spreading it evenly. Arrange the cherry tomato halves on top. Lower the oven temperature to 350°F (180°C) and bake for approximately 40 minutes. Before removing, ensure the quiche is fully set in the center and beautifully golden brown on top.
Chill and serve: Let it cool to room temperature, then store it in the refrigerator. This quiche is best served chilled.
