Ingredients:
- 8 slices bacon, chopped
- 1/2 cup onion, finely chopped
- 1 cup shredded Gruyère or Swiss cheese
- 1/2 cup grated Parmesan cheese
- 6 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk (optional, can substitute with more heavy cream or almond milk for lower carbs)
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp ground nutmeg (optional)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with butter or non-stick spray.
- Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Reserve about 1 tablespoon of the bacon fat in the skillet.
- Sauté the onion in the reserved bacon fat until soft and translucent, about 5 minutes.
- In a mixing bowl, whisk together the eggs, heavy cream, milk (if using), salt, pepper, and nutmeg.
- Sprinkle the cooked bacon, sautéed onions, and both cheeses evenly in the prepared pie dish.
- Pour the egg mixture over the bacon, onions, and cheese, making sure everything is evenly distributed.
- Bake in the preheated oven for 30-35 minutes or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
- Allow the quiche to cool for a few minutes before slicing and serving.
Tips:
- For a more savory flavor, you can add chopped chives or herbs like thyme or parsley.
- To lower the carb count, use more heavy cream instead of milk.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
