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Quiche is one of my favorite brunch dishes, but that pie crust is not really my friend! So when I decided to enter the 2018 NestFresh Baking Contest, it made sense to remake an old recipe that highlights the egg but is also low-carb and keto-friendly. This remake of an old recipe takes the flavors of Quiche Lorraine to a new level with a few twists like the spiced sour cream layer and the bacon cup. While making the bacon cup is more “Instagrammable” feel free to simply place the bacon at the bottom of the muffin tin to reduce the fuss (my husband actually prefers his bacon at the bottom since it’s more of a “bacon surprise”)! This recipe makes 6 individual quiches that are prepared in jumbo muffin tins like the one here. Enjoy!
2018 NestFresh Egg-cellent Baking Contest Winning Recipe
- 1/4 cup sour cream
- 1 tsp ranch seasoning mix (You can get my recipe here)
- 1 tbsp soy sauce or coconut aminos
- 1/2 yellow onion, sliced thin
- 1/2 green pepper or 3 red mini-bell peppers, sliced thin
- 2 cups spinach
- 5 large, NestFresh eggs
- 1 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/8 tsp salt
- 1/2 tsp black pepper
- 1 cup Gruyere cheese, shredded
- 12 slices of sugar-free bacon, regular cut
- Preheat the oven to 375 degrees
- Sauté the bacon for 2 minutes per side (the bacon will be partially cooked but pliable enough to shape the bacon cups). Reserve 2 tbsp of the bacon grease to prepare the veggies. Set the bacon aside.
- Add veggies and soy sauce to the bacon pan and cook until all are tender (~5 minutes). Remove from heat and set aside.
- In a small bowl, mix sour cream and ranch seasoning mix. Set aside.
- Whisk the eggs, heavy cream, grated parmesan cheese, salt, and black pepper.
- Assemble the bacon bottoms/cups: The easiest way to enjoy this recipe is to just put 2 slices of bacon at the bottom of each muffin tin. To make a “cup”, you will need to place the bacon around the muffin tin’s edge (creating a bit of a fence). The bacon will be more like a holder and you’ll put all the quiche ingredients below in the center of the “fence”.
- Assemble the quiche: add sautéed veggies to the center of the muffin tin, add a layer of spiced sour cream and Gruyere cheese. Pour the egg mixture so that each muffin tin is 3/4 full. This worked out to be about 1/3 cup of the egg mixture per tin.
- Bake the quiche for about 20-22 minutes (you want the eggs to set).
Note: I chose to make this low-carb! However, this recipe is equally awesome in a pie crust. I’d recommend getting one from the refrigerated section in the market, pre-baking it, then assembling the quiche in the same way as above, while the crust sits in a hot open oven (keep the crust in the hot oven after pre-baking it so that the egg mixture doesn’t make the bottom of the crust soggy).