| 1 serving | Low-Carb Pie Crust | |
| 3.50 oz | Bacon, Pancetta, Cured Pork Belly | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| 2 cups 1 tbsp 2 tsp | Gruyere cheese, shredded | |
| 1⅓ cups | Sour Cream, heavy, Crème Fraîche, 30% fat | |
| 4 (ea. 1.76 oz) | Egg, large | |
| 3 tbsp | Parsley, fresh, chopped | |
| ¼ tsp | Pepper, black, ground | |
| ⅛ tsp | Nutmeg, ground | |
| 43.66 oz | altogether (view nutrition facts) |
Preparation
- Serving size:5.50 oz (calculated)Notes: one slice, 1/8 of the whole quiche; sufficient as a main meal
- Prepare the pie crust as described in the recipe.
- Once chilled, roll it out between two layers of parchment paper.
- Line a 9-in quiche pan with the crust. Patch up any breaks in the dough. For a thinner crust, you can use a larger pan. We used a 28 cm (11 in) cake pan.
- Prick the dough all over with a fork and refrigerate it for 30 minutes.
- Then cover it with a sheet of parchment paper and weigh it down with baking beans.
- At 400 F (200 C), bake for 15 minutes.
- Reduce the heat to 375 F (190 C) and bake another 5 minutes or until the crust begins to brown.
- Remove from the oven and let cool.
- Cook the diced bacon (or bacon bits) in a pan over medium heat until lightly crisped, about 5 minutes.
- Add the onion and cook until lightly golden, about 8 minutes.
- In a large bowl, whisk together the creme fraiche, eggs, chopped parsley and spices.
- Sprinkle about half of the cheese on the pie crust.
- Add the bacon and onions, then pour on the cream and egg mix.
- Scatter the remaining cheese on top.
- Bake at 350 F (180 C) until the egg is fully set, about 25 to 30 minutes. You can test whether the quiche is done by inserting a knife abut 2 in (5 cm) from the edge. It should come out clean. Don't test the center, as it should not be fully set yet when removing the quiche from the oven.
- Let cool for 10 minutes before cutting and serving.
- Enjoy it warm or at room temperature, for example when taking it along to a picnic.
- Store in an airtight container for up to 5 days in the fridge or up to 3 months in the freezer. For best results, thaw the quiche overnight in the fridge. Reheat in the microwave or oven.
The crust
The filling
Putting it all together
Meal Prep Tip
- Calorie count516 kcal
- % of calories by macros
Fat 78.9 % 407 kcal 45.5 g Net Carbs 2.7 % 14 kcal 3.3 g Dietary Fiber 1.2 % 6 kcal 2.9 g Protein 17.2 % 89 kcal 22.3 g - Approx. WW SmartPoints™19.7
- Cholesterol 216.1 mg
- Sodium 494.5 mg
- Fat 45.5 g
- Saturated Fat 25.4 g
- Trans Fat 0 g
- Carbohydrates 6.2 g
- Dietary Fiber 2.9 g
- Total Sugars 2.9 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 22.3 g
- Calcium 350.3 mg
- Iron 0.9 mg
- Magnesium 25.2 mg
- Potassium 221.3 mg
- Zinc 1.9 mg
- Vitamin A (Retinol Equivalents) 378.8 mcg
- Vitamin B12 1 mcg
- Vitamin C 2.7 mg
- Folate 22.1 mcg
- Folic Acid 0 mcg