Keto quiche is a versatile favorite—perfect for any meal of the day. With its light, fluffy texture and the satisfying combination of bacon and mozzarella, it’s an ideal breakfast option. Pair it with a salad for a quick dinner or enjoy the leftovers anytime you like. It’s great for feeding a few or having on hand during a busy week. This quiche is delicious, no matter when you choose to enjoy it.
INGREDIENTS
- Keto pie crust (see notes 1 + 2)
- 7 slices of bacon, cut into ½-inch pieces
- ½ cup chopped leeks (white and pale greens only, see note 3)
- ½ white onion, chopped
- 1 cup mozzarella, grated and divided
- 6 large eggs
- 1 cup heavy cream
- ½ teaspoon kosher salt
- Dash of white pepper
- ⅛ teaspoon ground nutmeg
- 1 teaspoon fresh chopped thyme
INSTRUCTIONS
- Prep: Preheat the oven to 350°F. Prepare your pie crust and press it into a 9″ quiche or pie pan. If prebaking (optional), let the crust cool completely before adding the filling. Place the quiche/pie pan on a rimmed baking sheet before filling.
- Cook Bacon: In a medium skillet, cook the bacon slices until crispy, about 8-10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Once cool enough to handle, chop into small pieces.
- Sauté: In the same skillet, sauté the chopped onion and leeks in the bacon fat until softened, about 5-7 minutes. Sprinkle the cooked bacon, onions, and leeks along the bottom of your pie crust, followed by half of the grated mozzarella.
- Combine Filling: In a medium bowl, whisk the eggs. Add the heavy cream, salt, white pepper, nutmeg, and fresh thyme. Mix to combine. Pour the egg mixture into the pie crust, then sprinkle the remaining mozzarella cheese on top.
- Bake: Bake for 30-35 minutes, or until the quiche is set in the center. Let it cool slightly before serving. Enjoy!
