Using my keto pastry this cheese and bacon quiche is to die for. I used all different types of cheese in mine (ill list below) but this is your chance to use up excess cheese stock or be creative with the types of cheese you buy. Totally delish!
1 serving of Keto Pastry
100g Bacon (nitrate free if possible)
1 onion, diced
250g Cheese ( i used Somerdale chilli & lime cheddar, king island smoked cheddar, Perfect Italiano sharp Parmesan & Devondale shredded mozzarella)
300ml thickened cream
4 eggs, lightly beaten
Salt & Pepper
Follow pie crust recipe above.
Preheat oven to 180'c. To a bowl add bacon, onion and cheese; season well. In a separate bowl add eggs and cream together; mix well.
Once pie shell is partly baked, scatter bacon and cheese mixture over the base. Transfer pie crust to a baking tray (this prevents spillage) pour the egg and cream mixture over the top of the bacon and cheese. Bake for around 35/40mins or until a skewer inserted comes out clean. Allow to cool slightly before eating.
Keep wrapped in the fridge for around 3/4 days or in the freezer for around a month (great for the meals when you cant be bothered cooking)
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.