Low-Carb Cabbage and Bacon Quiche
Ingredients
- 1 pre-made low-carb pie crust
- 6 slices of bacon chopped
- 2 cups shredded cabbage
- 1 small onion finely chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Swiss work well)
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess grease.
- In the same skillet, add 1 teaspoon of olive oil if needed, then add the chopped onion and shredded cabbage. Cook until the cabbage is tender, about 5-7 minutes. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with a pinch of salt and pepper.
- Place the pre-made low-carb pie crust in a pie dish. Prick the bottom with a fork to prevent it from puffing up during baking.
- Sprinkle half of the shredded cheese evenly over the bottom of the pie crust. Then spread the cooked cabbage and onion mixture over the cheese. Sprinkle the cooked bacon on top.
- Pour the egg and cream mixture over the cabbage, onion, and bacon in the pie crust. Sprinkle the remaining shredded cheese on top.
- Carefully transfer the quiche to the preheated oven and bake for 35-45 minutes, or until the quiche is set in the middle and the crust is golden brown.
- Once baked, remove the quiche from the oven and let it cool for a few minutes before slicing and serving.
- Enjoy your delicious Low-Carb Cabbage and Bacon Quiche!
Notes
Feel free to garnish with fresh herbs like parsley or chives for extra flavor and visual appeal.