BBLD: BLT Quiche

Don’t laugh at me, but this was this first time I’ve ever made quiche. Don’t get me wrong, I’ve made plenty of frittatas (which are basically crustless quiche with more eggs), but quiche was something that always seemed more complicated and time-consuming.

Well, I’m happy to report that’s only half true. 😀

Just kidding! Mostly. This recipe is not at all complicated, but it does take time to cook. It’s one of those you want to make on a Sunday for the upcoming week, because it’s even better the next day. However, in true BBLD fashion, this recipe is an anytime meal good for breakfast, brunch, lunch, or dinner.

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BLT Quiche (THM S)

Crust (Original recipe from Sugar Free Mom):

  • 2 eggs
  • 1 Tsp EVOO
  • 1/4 tsp salt
  • 1 c coconut flour
  • 1 stick (1/2 cup) cold butter, cut into cubes
  • 1-2 Tsp ice water, if needed

Filling:

  • 5-6 slices of thick-cut bacon, diced
  • 1 leek, diced
  • 1/4 c grated Asiago or Parmesan cheese
  • 1 heirloom or beefsteak tomato, sliced
  • 3 whole eggs
  • 1 egg yolk
  • 1 1/4 c heavy cream
  • salt and pepper to taste

Preheat oven to 375.

For the crust, add the coconut flour, eggs, salt, EVOO, and cubed butter to a food processor. Pulse the mixture until pea-sized balls form and turn the mixture out onto a piece of parchment. If the mixture seems too dry, add ice water 1 Tsp at a time. With your hands, push the mixture together until a dough ball forms. *Don’t handle it too much with your hands, you don’t want the butter to get too warm. Just light touches.

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Next, roll the dough to about 1/4 in. in thickness. Turn the dough into your pie pan by turning the parchment upside down over top and carefully peeling the parchment away.

Peel away any excess crust, crimp the edges (finger or fork method), and perforate the crust with a fork.

Cover the edges of the crust (carefully) with foil to prevent them from burning. Bake the crust for about 10 minutes at 375.

For the filling, begin by browning the diced bacon in a large cast iron skillet. Remove the bacon from the pan, place it on a paper towel, and leave the fat in the pan.

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Dice the leek (white and light green parts only) and add it to a small bowl of water. This helps get the grit and dirt out of the crevasses of the leek. shake out the pieces with your fingertips, and lift them out with your hands to a towel to dry them off. *NOTE: if you try to strain them through a colander the grit will follow. Just take my advice and lift them out of the water.

Soften the leeks in the same pan with the bacon fat. Season lightly with salt and pepper, and saute for about 5-7 minutes or until softened. Set them aside and let them cool.

For the wet mixture, whisk together the eggs, yolk, cream, salt and pepper in a medium bowl.

Add the bacon and leeks to the bottom of your cooked crust, pour on the cream mixture, and top with grated cheese.

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Add the slices of tomato to the top and bake at 375 for 55 minutes to an hour. *NOTE: You can add more tomatoes to the bottom, or center of the quiche, if you like. I only did them on the top, because my husband is not a tomato fan and he wants to easily pick them off.

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When it’s ready, the top will be nicely browned and the custard will be completely set, lightly firm to the touch but definitely not wet.

Let stand for 10-15 minutes, then slice and serve.

Let me tell you, I was so pleasantly surprised by the coconut flour crust in this recipe. I’ve made coconut flour biscuits before, and they were pretty hit or miss, but this was a BOSS crust. Texture-wise, it was very close to its high-carb master, and it wasn’t at all crumbly like the biscuits can tend to be.

New recipes can be scary, but this one was definitely a hit.

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