Bacon-Shallot Smoked Cheddar Quiche

1 hour Difficulty: Medium

Categories: Breakfast Eggs Main dishes Quiche Recipes

A keto-friendly comfort breakfast. I love to make all kinds of quiches in the cool weather seasons because as a single person, it’s nice to have a week’s worth of breakfasts ready to heat and eat in a jiffy. Bacon shallot smoked cheddar quiche is the answer.

If you’re like me, you love comforting foods that are still low carb and this fits the bill. However, if you’re not keto/low carb, you can still make and enjoy this bacon shallot smoked cheddar quiche.

INGREDIENTS

Crust:

1 Batch Better Keto Flaky Pie Crust
(you can also use a regular pie crust if you’re not keto)

Filling:

4 slices bacon, chopped
1/2 medium shallot, minced
6 ounces smoked cheddar or Gouda
(or your favorite cheese, I use half smoked goat gouda or Swiss)

Custard:

4-5 large eggs (to equal 1 cup)
1 1/2 cups heavy cream
1 tablespoon butter
1-2 teaspoons finely chopped chives (optional)

DIRECTIONS

Prepare your own crust or use the Better Keto Flaky Pie Crust recipe here and have it ready to go.

Adjust your oven’s rack to the middle position and make sure oven is preheated to 350 F.

In a skillet over medium-low heat, place your chopped bacon and cook until crisp, then add in your onion and the butter, and cook until the onion is semi-translucent and starting to become soft. To save time, I use pre-cooked bacon and just chop it cold and add it to the pan, get the fat melted and add in the onion.

While the bacon and onions are cooking, I grate the cheeses and blend the custard ingredients together using a hand mixer or whisk attachment on my immersion blender until the mixture increases in volume a bit and starts to foam, then stir in the chopped chives, if using.

Evenly scatter the bacon/onion mixture across the bottom of your prepared pie crust, then sprinkle in the shredded cheese.

Pour over the custard and place the pie dish onto a baking sheet in case of bubble-over. Bake for 45-60 minutes or until the center is no longer very jiggly—a small jiggle is OK, it will finish cooking when you take it out (this is especially OK if you’re going to cool it before eating).

Prepare your pie crust