Keto Bacon, Chard and Chèvre Quiche

As a great timesaver, a good Keto quiche can be squirreled away in your fridge for an easy meal anytime of the day. Packed full of healthy ingredients, the options for flavor and variety are endless. This is a fabulous make ahead meal prep idea that will come in handy to have on hand, an elegant offering to share with friends or the perfect dish to keep you going during a busy week.

In this recipe I used smoked bacon, rainbow chard and fresh goat’s milk chèvre cheese. With a truly flaky texture and buttery taste, the crust will satisfy even the pickiest pastry lover. I enjoy the opportunity to improvise and use what is on hand or in my garden. Other ingredient ideas for this quiche are pancetta, sausage, chorizo, kale, spinach, sun dried tomatoes, mushrooms, artichoke hearts, olives or roasted peppers. The options are endless. Substituting for the types of cheese is also a great way of making good use of leftover bits from the weekends cheese tray.

Yield: 8

Author: My Keto Feed

Keto bacon, Chard and Chèvre Quiche

Loaded with flavorful ingredients, this quiche is the perfect make ahead meal solution for a party or a busy week. Timelessly elegant, a quiche can be the star of any meal. The basic recipe can be used to create an endless variety of flavors by just switching up the add ins with what you have on hand.

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M

ingredients:

For The Crust

40g Anthony's Coconut Flour*
100g Anthony's Almond Flour*
1/2 tsp Sea Salt
1/2 tsp Anthony's Xanthan Gum*
100g unsalted grass fed butter, cold and cut into small pieces
55g cream cheese, cold and cut into small pieces
1 medium egg, lightly beaten
2 tsp apple cider vinegar
1 egg + 1 tsp water, whisked for egg wash for crust

For the Filling

4 medium eggs, whisked
4 oz heavy whipping cream
6 oz sour cream
1/4 cup fresh chèvre cheese
3 slices cooked smoked bacon, chopped
1/2 cup sautéed chopped onion
3/4 cup sautéed chard, chopped
1 3/4 cups mixed shredded cheeses like Guyere, Compt, Asiago, or Manchego (divided to reserve 1/4 cup to sprinkle on top prior to baking)
1/2 tsp sea salt
1/2 tsp ground black pepper
1 tsp fresh thyme, or 1/2 tsp dried thyme
*you can use whatever selection of fillings that you prefer. Just be sure they are drained of all excess fat or liquids.

instructions:

How to cook Keto bacon, Chard and Chèvre Quiche

Make Crust

In your food processor, combine coconut flour, almond flour, salt and Xanthan gum and pulse quickly to combine.
Add in cold butter and cream cheese and pulse a few times until a crumbly mixture forms.
Add in 1 beaten egg and apple cider vinegar and pulse until dough just begins to come together. It will still be crumbly, and not yet form a ball.
Remove dough from processor and place between two pieces of parchment paper.
Shape into a rough disk and refrigerate for one hour.
Once dough is cold, roll out into desired size for your quiche pan. Working quickly is important to ensure that the butter in the dough stays cold and will produce a flaky crust.
Remove top parchment paper and flip over onto your quiche pan.
Remove second piece of parchment and carefully mold dough into the pan and up the sides.
Trim edges and crimp as desired. Excess dough can be used to patch any cracks or thinner areas.
Wrap pan in plastic wrap and chill for 30 minutes before baking.
Preheat oven to 350 F
Carefully lay a piece of parchment paper into the pie pan and fill it with pie weights, lentils, beans or rice to weight crust and prevent bubbling.
Place pan in oven and bake on center rack for 10 minutes
Remove weights and parchment and bake for an additional 7 minutes.
If crust edges are beginning to brown, use aluminum foil to gently cover them to protect from too much browning.
Remove crust from oven and set aside to cool.

Make Filling

Maintain oven at 350• F
Combine Eggs, Chèvre, Sour Cream and heavy whipping cream and whisk together.
Whisk in Bacon, onions, chard, shredded cheese, salt, pepper and thyme.
Pour mixture into the cooled pie shell and sprinkle with remaining 1/4 cup grated cheese. Be sure to keep edges of crust covered with foil to prevent them from getting too dark.
Place pie plate on a cookie sheet and bake for 40-45 minutes. A knife inserted 1” from the edge should come out clean. The center should still have a bit of a wobble and will set when cooled. Some ingredients may cause the quiche to need a longer bake.
Let quiche cool a minimum of 20 minutes and cut to serve.

NOTES:

*I love using Anthony's products for my Keto baking. I have provided an easy link to them below if you would like to try them too! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees to support this website by linking to Amazon.com and affiliated sites.