This deliciously decadent crustless quiche features smoked bacon lardons in a lightly cheese-flavoured set savoury ‘custard’. It can be sliced into 8 slices, but the macros per slice are so low – you may as well have 2 slices with a lovely acidic salad on the side to cut through all the rich flavours! TIP: I always place my quiche on a tray as it just makes for easier rotating and removing. Don’t forget the all-important good-quality set of oven gloves!
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Carbs 1.7g | Fat 26g | Protein 9.8g
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Crustless 'Quiche Lorraine'
- 1 tsp unsalted butter
- 200 g (7 oz) smoked bacon lardons
- 3 large eggs
- 180 g (6.4 oz) double cream
- 75 g (2.7 oz) soured cream
- 75 g (2.7 oz) full-fat cream cheese (soft cheese)
- 60 g (2.1 oz) full-fat strong Cheddar cheese, finely grated
- ground white pepper
- snipped chives, (optional garnish)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Grease a loose bottomed fluted tart tin (18cm) and line the base with parchment paper. Place onto a tray.
- Melt the butter in a non-stick pan or wok and cook the smoked bacon lardons for 10-11 minutes over moderate heat until done. Remove and set aside to cool a little.
- In a mixing bowl, whisk together the eggs, double cream, soured cream and cream cheese until smooth with no lumps. Add the finely grated Cheddar and the slightly cooled bacon bits. Mix well to combine.Smoked bacon tends to be very salty, so its doubtful your mixture needs additional salt seasoning, but I advise adding a generous pinch of ground white pepper to the mix.
- Once seasoned and well-combined, pour the mixture into the prepared tin.
- Bake for 25 minutes (rotating the tray halfway through to ensure even baking), then turn the oven off. Leave the oven door slightly open and leave the quiche in there for 10 more minutes to gently finish cooking through in the residual heat.
- Once done, remove and leave on a cooling rack to cool a little. Scatter over snipped chives if you want to be a little fancy.
- NOTE: Eggs are notorious for sticking - even to the best-quality, non-stick tins. I use the back of a teaspoon to just nudge the sides (fluted area), making it easy and effortless for the whole quiche to lift out and be placed on a serving dish and slice.This quiche is packed with enormous, rich flavours, but Funnyman still loves it with a dash of hot sauce!
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Nutritional Information per serving
Calories 277Kcal / 1159kJ
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Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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