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    Home » Breakfast & Brunch Recipes » Low Carb Quiche with Bacon & Leeks

    Low Carb Quiche with Bacon & Leeks

    Gluten & Grain Free RecipesLow Carb & Keto RecipesTrim Healthy Mama Recipes

    Published: Dec 28, 2017 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe
    pinterest image for low carb quiche with bacon & leeks

    This beautiful Low Carb Quiche with Bacon & Leeks comes to you from my friend Kimberly of Low Carb Maven. She has many amazing recipes and some of the most gorgeous food photography. I love just looking through her blog at her photos. I can't wait to make this delicious quiche she is generously letting me share here at Joy Filled Eats.

    overhead view of bacon & leeks quiche in pie plate next to a plate and fork a slice of quiche on it

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    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    I’d like to thank Taryn for inviting me to Guest Post on Joy Filled Eats and share this delicious bacon leek quiche recipe, a family favorite.

    Low Carb Quiche

    A quiche is one of the most versatile dishes in your baking repertoire. A good quiche can be eaten at any time of day and enjoyed hot or at room temperature. When my kids were small, I made myself a quiche every Sunday to reheat for breakfast during the week. I warmed it in the microwave and ate it while I fed them.

    When my husband and I started our low carb journey, I made two quiches each Sunday - a breakfast casserole for him and a crustless bacon spinach quiche for me. This helped us keep our morning carbs in check every day. Keeping carbs consistent helped us lose weight.

    slice of bacon & leeks quiche on a plate with fork

    What I like about quiches is that they are easy to make and can be made with so many kinds of ingredients. I often make my quiches crustless but cooking them in a muffin tin is great for portion control and results in a grab-and-go type of breakfast. I really love these spinach feta muffin quiches baked in a muffin tin lined with ham. And who can resist a classic mini quiche for an appetizer or a snack?

    sliced leeks on a cutting board with knife and plate of crumbled bacon

    Bacon Leek Quiche

    This bacon leek quiche is the epitome of buttery creaminess. The crust is flaky, the bacon is salty and smoky and the leeks add a nice oniony flavor. If you’ve never had leeks before, you’re in for a treat - they taste like onion, garlic, shallot, and green onion all mixed up together, only milder.

    sauteed diced leeks in the bottom of a plate with a wooden spoon

    To ensure the proper texture, the leeks need to be sweated until soft. Adding some wine adds a nice flavor but is only optional (see substitution). Make sure the bacon is nice and crisp so it keeps its integrity in the custard - soggy bacon is not fun to eat. Baking the quiche on a lower rack ensures that the bottom is thoroughly cooked and eliminates pre-baking and a soaked crust.

    quiche with Bacon & leeks in a pie plate from above

    Kim Hardesty develops low carb and keto recipes in her Southern California home. Her recipes can be found on her blog Low Carb Maven. Follow her on Facebook and Instagram.

    For another delicious brunch option try Eggs Benedict a la Oopsie! And this Keto Quiche with ham and cheese.

    slice of bacon & leeks quiche on a plate with fork

     

    Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!

    overhead view of bacon & leeks quiche in pie plate next to a plate and fork a slice of quiche on it

    Low Carb Quiche with Bacon & Leeks

    This bacon leek quiche is the epitome of buttery creaminess. The crust is flaky, the bacon is salty and smoky and the leeks add a nice oniony flavor.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 5 minutes
    Course: Breakfast, brunch, dinner, Lunch
    Cuisine: American
    Servings: 8 servings
    Calories: 315
    Author: Taryn

    Ingredients

    • 1 Recipe Keto Pie Crust

    Custard Ingredients:

    • 5 large eggs
    • 1 ¼ cup heavy cream
    • ¼ cup water
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 4 ounces gouda cheese grated
    • 6 slices bacon diced and cooked until crispy

    Leek Ingredients:

    • 3 oz leeks sliced (white and light green part)
    • ¼ cup dry white wine or water
    • 1 tablespoon bacon fat
    • 2-3 sprigs of fresh thyme or ¼ teaspoon dried
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    Instructions

    • Crust: Follow directions for the pie crust, put it in a 9-10 inch pie plate, but do not dock or bake. Cover and refrigerate until needed.
    • Preparation: Preheat oven to 350 degrees F and move rack to the lower third of the oven. Clean the leeks by slicing off the root end and the dark green leaves. Then, slice the leeks lengthwise and place under running water to remove any dirt hiding between the leaves. Cut the leeks crosswise into ¼ inch thick slices.
    • Procedure: Dice the bacon. Place it into a cold pan over medium heat and cook until crispy, occasionally stirring - about 5-6 minutes. Remove the bacon from the pan and pour out all of the bacon fat except for 1 tablespoon.
    • Reduce the heat to medium-low and add the leeks and thyme, stirring to coat. Sauté 1 minute and carefully add the wine. Stir and cover, turning the heat to low and cooking until the leeks are soft - about 10 minutes. Add water if necessary and modulate heat as needed.
    • Place the custard ingredients into a medium bowl and beat with a hand mixer until nice and frothy. Add half of the cheese to the crust, spreading out evenly, followed by half of the bacon and leeks. Layer the ingredients finishing with just a little cheese on top. Mix the custard again and gently pour over the filling ingredients.
    • Bake: Place the quiche into the oven and bake for 30-40 minutes or until the quiche is just set in the middle. Remove from the oven and cool. Serve warm or at room temperature. A salad with a vinaigrette dressing is the perfect accompaniment. Refrigerate any leftover quiche. Serves 8.

    Nutrition

    Calories: 315 | Carbohydrates: 3g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 181mg | Sodium: 356mg | Potassium: 140mg | Fiber: 0g | Sugar: 0g | Vitamin A: 950IU | Vitamin C: 1.5mg | Calcium: 145mg | Iron: 0.8mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Reader Interactions

    Comments

    1. Deanna says

      May 08, 2021 at 5:11 pm

      Hello! I’m so excited to make this. I just want to verify, are the nutritional values listed INCLUDING the crust or for the filling alone? Thanks in advance!

      Reply
      • Taryn says

        May 10, 2021 at 9:46 am

        The nutrition values are just for the fillings since you can use any pie crust of your choice.

        Reply
    2. Kelli says

      August 30, 2020 at 6:05 pm

      SUPER Yummy!
      Eating low carb..........not always fun, but when you find a keeper like this, it'll be in a constant rotation in my house. I'm not crazy about low carb crusts, so I made the quiche in an 8x8 pan, without crust. I kept everything else the same as the recipe called for and it is Fabulous!5 stars

      Reply
    3. Jennifer Farley says

      May 09, 2019 at 10:49 am

      So delicious and just perfect for Mother's Day!5 stars

      Reply
    4. Sandi says

      May 09, 2019 at 10:42 am

      What a delicious brunch idea for Mother's Day. I can't wait to try it.5 stars

      Reply
    5. Dawn says

      January 02, 2018 at 12:48 am

      do we have to use a crust?
      It a) makes it more complicated and b) makes it more calories.

      Reply
      • Taryn says

        January 02, 2018 at 7:14 am

        Nope! You can make this crustless. I prefer a crust when I'm trying to impress company but when I'm just cooking for myself I skip it.

        Reply
    6. Kim says

      December 29, 2017 at 2:15 pm

      Thank you, Taryn, for sharing my recipe with your audience. I hope they enjoy it as much as we do.

      Reply

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