Bacon & Leek Quiche To Accompany The Low Carb Pastry Crust (see below)

[Bubbsie]

Ingredients (12 portions):

Base:

Recipe of base here

Filling:


1 tbsp olive oil
150g/51/2oz smoked bacon lardons
500g/17 1/2 oz leeks, wasked and sliced
3 Large eggs
200ml/7 fl oz double cream
50g/13/4 oz cheddar cheese, grated
freshly ground black pepper and salt
Preparation:
Bake the quiche base from this recipe. Reduce the oven temperature to 160C/325F/Gas 3
Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.

Spoon the leek mixture over the bottom of the pastry case.

Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine.

Pour into the pastry case and sprinkle over the grated cheese.

Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.

 

[Mark Parrott]

Have you made this low carb pastry yet @Bubbsie? Be interesting to see how it turns out.

 

[Bubbsie]

Have you made this low carb pastry yet @Bubbsie? Be interesting to see how it turns out.

@Vince_UK is taking the lead on this Mark...he is supposed to be testing this one out...however now he's completely obsessed with Clafoutis … I may have to do it myself...I do have another pastry recipe that involves grated mozzarella cheese which I am hoping will make a good pastry top...so planning to try to make some mince pies (savoury) ones this weekend...hoi Vince where's the quiche?

 

[Vince_UK]

@Vince_UK is taking the lead on this Mark...he is supposed to be testing this one out...however now he's completely obsessed with Clafoutis … I may have to do it myself...I do have another pastry recipe that involves grated mozzarella cheese which I am hoping will make a good pastry top...so planning to try to make some mince pies (savoury) ones this weekend...hoi Vince where's the quiche?

Quiche is next week
I have just made another Clthingy, it ran over the top of the dish but I don't care.

 

[Bubbsie]

Quiche is next week
I have just made another Clthingy, it ran over the top of the dish but I don't care.

You are obsessed with your clthingy Vince...it's worrying.😛

 

[Vince_UK]

 

[Bubbsie]

View attachment 9175

Vince it looks fabulous but that is the second one you've made in a few days...you need help...I blame @Kaylz for posting the recipe😉.

 

[Vince_UK]

Vince it looks fabulous but that is the second one you've made in a few days...you need help...I blame @Kaylz for posting the recipe😉.

Practice makes perfect.

 

[Bubbsie]

Practice makes perfect.

It's too late...you're beyond help now😛.

 

[Lucy Honeychurch]

That looks amazing @Vince, where is the recipe? I really want to make one at work tonight!
I'm also going to attempt the quiche, but just the filling 🙂

 

[Vince_UK]

@Lucy Honeychurch
It is one from @Kaylz
Here it is
Serves 6
Ingredients
200g blackberries (could also use raspberries)
150ml Tesco british double cream
2 large eggs
100g Tesco ground almonds
100g Natural & Low Carb Kitchens inulin powder
30g Tesco british unsalted butter
15g Indigo Herbs Nutrition vanilla powder (can sub for 1 Tbsp vanilla extract)
Method
Preheat oven to 180c and butter a baking dish, place berries in the bottom of the dish
In a bowl combine eggs, almonds, cream and vanilla, melt the butter and stir into the mixture
Gently fold in the inulin
Pour the mixture over the blackberries and bake for 30-35 minutes until golden
Tip - enjoy warm with extra cream
Each serving - 28.2g fat, 11.7g sat fat, 5.1g carb, 4.3g sugar, 18g fibre, 7.6g protein, 0.2g salt