Low Carb Quiche with Bacon and Mushrooms
Preheat oven to 350F.
Cut 6 slices of bacon into chunks and put them in the pan to cook.
While the bacon is cooking, add 1 1/2 Cup Almond Flour, 1 tsp. Dried Oregano, and 1/4 tsp. Salt to a mixing bowl.
Add 1/4 Cup Olive Oil to the dough and mix it in.
Using your hands, roll the dough into a ball. If you need to, add 1 tsp. more olive oil to get the consistency right.
Spread the dough out into an 11×7 casserole dish, trying to get it as even as possible.
Bake the crust for 20 minutes. You don’t want to have it fully cooked – just enough for it to stick together. It will continue cooking after you add the egg filling.
Remove your bacon from the pan and set on paper towels to cool.
Dice mushrooms and measure out 1 tsp. Garlic.
Add the bell pepper and garlic to the bacon fat and cook in a small pan over medium heat until garlic is tender, about 4 minutes. Set aside to add to eggs.
In a medium size bowl, crack 6 eggs and beat them until well blended.
Add the 1 1/2 Cup Cheddar Cheese, mushrooms, Garlic, Bacon Fat, 1 tsp, 1/2 tsp. Pepper, and 1/4 tsp. Salt.
Mix all the ingredients together until fully mixed.
Chop your bacon and add to the mixture and continue mixing until well distributed.
Pour the bacon and egg mixture into the crust and spread out as needed.
Bake the quiche for 15-18 minutes at (350F) until the center is firm and crust has browned. You can optionally broil to top for 3-5 minutes until golden brown.
Let quiche cool and cut into slices. The first piece if normally the piece I have to “ruin” where the crust gets messed up. Use a plastic or silicon spatula to remove the rest of the pieces.
Serve and enjoy!
- Amount Per Serving
- Calories 307
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 10.1g51%
- Cholesterol 179mg60%
- Sodium 583mg25%
- Total Carbohydrate 1.9g1%
- Dietary Fiber 0.6g3%
- Sugars 0.6g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.