Our last two trips to Europe have rekindled our love of this classic dish. With an ever-abundant supply of eggs in the spring and summer, we’re always looking for creative ways to utilize them. Since we limit our carbohydrate intake on the regular, we eat a great many frittatas and scrambles, but rarely find ourselves venturing into quiche-dom.
Sparked by a jet-lagged, moderately delirious craving, I recently found myself hellbent on creating the perfect keto quiche lorraine.
WHAT YOU’LL NEED //
- 1 batch Fathead Dough
- 1/3 pound ham sliced and diced
- 3/4 cup finely chopped onion
- 1/4 cup green onion for topping
- 1 tbsp butter
- 5 large eggs
- 1 1/4 cups heavy whipping cream
- 1/4 cup water
- 6 ounces shredded cheese (gruyere or mozzarella work well!)
- 2 sprigs fresh thyme
- Fresh ground pepper to taste
HOW TO DO IT //
Prepare a batch of Fathead Dough. Press into a 9 inch glass pie plate. Poke holes with a fork to eliminate bubbling. Refrigerate the crust while continuing with the recipe.
Preheat oven to 350F and place one rack at the bottom position and the other in the middle position.
Saute your onion in the butter. When your onions are soft, add the fresh thyme and ham and turn off the heat. Set aside.
Crack your eggs into a medium bowl and generously whisk in the cream, water, salt and pepper.
Remove the crust from the refrigerator.
Layer 1/3 of the cheese into the bottom of the crust followed by 1/3 of the ham and 1/2 of the onions. Add a second layer of cheese, onions and ham. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.
Place the quiche onto the bottom rack and bake for 30 minutes. Then, move the quiche to the middle rack and cook for 10 minutes more or until the center of your quiche has firmed.
- Top with green onions.
Cool to room temperature before inhaling. (If you’re anything like me and unable to wait to dive in, your quiche will still be delish — just a little…sloppy).
This quiche is AWESOME as leftovers and makes for great meal prep breakfasts!