A friend of mine made a delicious quiche for a brunch a while back and it was so good it inspired me to try to make a low carb, crustless version. This recipe is a bit different from her family recipe but amazing in it’s own way. What does this taste like? Have you ever had those (NOT low carb) ‘Hammy Sammies’? The ones with the Hawaiian rolls and the onion soup mix and butter, ham and cheese …this quiche tastes just like those! For real. You’re welcome. Perfect for Easter Brunch, or any brunch or breakfast or even dinner. We’ve had it for dinner several times and it’s a keeper.
When you are choosing onions at the store, choose yellow onions that are short and squatty, rather than tall. So to put it another way, if you are holding the onion with the little roots/stem side down, the distance from the roots to the top should be shorter than the width. Why? This will be a sweeter-tasting onion.
- 3 Tbsp coconut oil
- 1 1/2 large yellow onions
- 4 Tbsp spicy brown mustard
- 4 eggs
- 1 1/2 cups heavy cream
- 7 oz gruyere cheese, half shredded, half cut into 1/2 inch cubes
- 1/4 cup grated parmesan
- 1/2 tsp Worcestershire (optional, omit for Feingold)
- 10 slices of bacon cut into 1/2 inch pieces
- Preheat oven to 350 F.
- Cook onions in coconut oil low and slow for at least 20 minutes. Keep covered and stir every 5 minutes.
- In a large bowl combine eggs, cream, mustard, gruyere, parmesan and Worcestershire (if using).
- Stack the back and cut into 1/2 inch pieces. Add bacon pieces to onions after they have cooked for 20 minutes and cook bacon until it is cooked but soft, do not overcook.
- Using a slotted spoon to drain, scoop enough bacon and onion mixture to create a thin layer on the bottom of your pie plate. Then gently pour the egg mixture on top and add the remaining bacon and onions, draining excess grease with slotted spoon. (OR you could pour this mixture into a colander or mesh strainer to drain before adding to the quiche).
- Gently combine, push down, and spread out any unevenness of the ingredients in the top layer.
- Bake for 45-60 minutes, or until golden brown and knife inserted in the middle is not runny.