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Low Carb Bacon Leek & Tomato Quiche, Thm S

Preheat oven to 375. Combine ingredients for the crust in a food processor, and pulse until pea-sized balls form. Turn the mixture out into your pie plate, and press the crust evenly into the bottom and up the sides of the plate. For the filling, brown the bacon in a large cast iron skillet and remove to a paper towel to drain the fat. In the same pan, brown the leeks with a dash of salt and peppe. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 01:00

Main Ingredients

crust:

2 eggs 2 tbsp evoo

1/4 tsp salt

1 c coconut flour

1 stick (1/2 cup) softened butter

filling:

5 - 6 slices of thick-cut bacon, diced

1 leek, diced

1/4 c grated bleu/asiago/parmesan cheese

1 large heirloom or beefsteak tomato, sliced

3 whole eggs

1 egg yolk

1 1/4 c heavy cream

salt and pepper to taste

Preparation

1Preheat oven to 375.

2Combine ingredients for the crust in a food processor, and pulse until pea-sized balls form. Turn the mixture out into your pie plate, and press the crust evenly into the bottom and up the sides of the plate.

3For the filling, brown the bacon in a large cast iron skillet and remove to a paper towel to drain the fat. In the same pan, brown the leeks with a dash of salt and pepper.

4In a medium-sized bowl, whisk together the eggs and yolk, cream, salt and pepper. Gently fold in the cooled bacon and leeks and pour the mixture into the prepared crust.

5Dot the top with bleu cheese crumbles, or whichever cheese of your choosing, then gently lay the sliced tomatoes over top.

6Bake the quiche at 375 for about 1 hour. When it's done, the top will be golden and the filling will be just set in the middle.

7Let stand for about 20 minutes before slicing. If serving the next day, cool completely to room temperature, cover, then place in the fridge overnight.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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