Friday, 30 May 2014

Low-Carb Double-Bacon Cheese & Herb Mini Quiches

I have called these cheesy puffs 'Double-Bacon' quiches because they contain two doses of what is arguably the world's most delicious ingredient. There are crisp bacon bits on the inside, and more strips to line the muffin pans. If you're a vegetarian, or don't eat bacon for whatever reason, you can use fine courgette 'leaves' as a casing for these easy quiches - please see my Cook's Notes at the end of this page. Serve these hot and puffed for breakfast, or warm as a light lunch, with crisp green leaves.

Low-Carb Double-Bacon Cheese & Herb Mini Quiches. The two at the
back of the platter have been lined with courgette slices (see above).

One of the things I miss on my  low-carb diet is quiche with feather-light pastry, so I've spent some time this past week dreaming up recipes that are satisfying and delicious, but that can be made without a pastry case.

This is a quick and easy recipe that will fill your tummy with joy if you're on a low-carb, #LCHF, banting or diabetic regime.

The ingredients for this easy dish: eggs, cream, fresh herbs and crisp bacon bits.

Use good-quality back bacon in this recipe, because it's perfect for tearing apart to line the bases and sides of the hollows in a muffin pan. The 'oyster' of each bacon strip goes on the bottom of each hollow, and the fattier strip is pressed around its edges.

Here are two more of my low-carb tart recipes you might enjoy: Double-Egged Crustless Spinach & Bacon Tart and Easy Crustless Courgette, Mint and Feta Tart.

Low-Carb Double-Bacon Cheese & Herb Mini Quiches

2 x 250 g packs back bacon
the juice of a lemon
7 extra-large free-range eggs
¾ cup (180 ml) cream
a small bunch of chives, finely chopped (about 3 Tbsp/45 ml)
a small bunch of parsley, finely chopped (about 3 Tbsp/45 ml)
1 cup (250 ml) grated Cheddar, and extra to top
salt & milled black pepper
small herb sprigs, to garnish (I used oregano from my garden)

Heat the oven to 200 °C, with the fan on, or 210 °C if your oven has no fan.

First prepare the bacon bits for the filling. Cut 8 rashers of bacon into a small dice, put them into a dry non-stick frying pan and crisp them up over a medium-high heat. Don't allow them to burn - the trick here is to take your time and keep a watchful eye, turning the heat down under the pan if the bacon is browning too quickly.

Drain all the fat from the pan, set it back on the heat and add the lemon juice. Stir briskly to dislodge any sticky golden bits, and when all the lemon juice has evaporated, remove from the heat and set aside.

Line the bottoms and sides of a non-stick muffin pan as follows:  pull away the big non-fatty 'oysters' of bacon from each rasher, and press them neatly to the bottoms of the depressions in your pan.

Now wrap the remaining strips of bacon - fatty side up - around the edges of the hollows, stretching and pressing them so they stick to the sides and form a cup.  If you find your rashers are curling inwards, make a few small vertical snips, using sharp scissors, around the uppermost edge of the fat.

Whisk together the eggs, cream, chives and parsley, and season to taste with salt and black pepper.  I usually whisk my quiche mixture by hand for at least a minute, because this helps to incorporate air and produce a puffy result.

Put the crispy bacon bits into the muffin pans, and divide the cup of grated Cheddar between them.   Gently pour over the egg mixture, filling each bacon 'cup' to about two-thirds of its depth.  Top each quiche with another little heap of Cheddar.

Bake at 200 °C for 10-12 minutes, or until the quiches are well risen, golden and just set in their middles.

Run the tip of a sharp knife around the edges of each quiche to remove it from the pan, and serve immediately.

Serves 4 as main meal with salad, or 12 as a starter or snack.  

Cook's Notes
  • If you don't fancy bacon, use courgette (baby marrow/zucchini) strips to line your muffin tins. Here's how: rinse the courgettes under cold running water to remove any grit, then slice them horizontally into thin (3 mm) 'leaves'.  I do this using a mandolin, which produces beautiful even slices. Place the slices in a hot pan - or on a very hot griddle - with a little olive oil and fry them until they are lightly brown and just pliable.  Line each of your muffin pans with two slices, pressing them firmly against their sides.
  • You can add any other ingredients you like to these quiches. How about finely sliced fried mushrooms, wilted spinach or nuggets of feta or blue cheese?

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Just Jess said...

Just made these for lunch and they were yummy, thanks.

Anonymous said...

Odd question: these look so delicious however I can't eat eggs. Is there such a thing as an eggless quiche? Could your recipe be adapted? TIA Cherilyn