Low Carb Crustless Quiche Lorraine

Low Carb Crustless Quiche LorraineThis is the classic quiche lorraine and made low carb without the crust.  I guarantee you will not even miss it.




As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crustless Quiche Lorraine
  1. 5 Eggs
  2. 2¾ C Heavy Cream
  3. ¼ C Butter (Divided)
  4. ¾ C Water
  5. 2 Leeks
  6. 1 Medium Onion
  7. 2 C Gruyere Cheese Shredded
  8. 1 C Crumbled Cooked Bacon
  9. 1 t Salt
  10. ½ t Pepper
  11. ¼ t Mace or Nutmeg
  1. Slice leeks and wash thoroughly.
  2. Slice onions.
  3. On medium low heat in large sauté pan combine onions, leeks 3 T. butter & water.
  4. Cook until soft and water has evaporated.
  5. Butter deep glass pie dish with remaining T. butter.
  6. Heat oven to 340 degrees.
  7. Put onion mixture in bottom of pie dish. Top with bacon. Top with cheese.
  8. Beat eggs, mix in heavy cream, mace, salt & pepper, and slowly add egg mixture to pie dish.
  9. Cook at 340 degrees for 20 minutes
  10. Turn heat to 325 degrees and cook additional 40 minutes or until just barely set. Quiche will continue to cook as it sits.
  11. Place on counter and let cool to warm.
  12. Serve warm
  13. Serves 6
  14. 590 Calories, 25.6g Protein, 9.8g Carbs, 1.4g Fiber, 8.4g Net Carbs
  1. This makes a lovely dinner served with a salad or asparagus & hollandaise.
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