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Sliced crustless bacon leek quiche on a marble board showing golden gruyere top and visible bacon and leek layers

Keto Crustless Bacon Leek Quiche with Gruyere

A crustless quiche loaded with crisp bacon, sweet leeks, and gruyere, baked in one pie dish for a low-carb breakfast that keeps well all week.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: Keto
Calories: 223
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon (about 170 g); thick cut preferred
  • 1 tbsp unsalted butter plus extra for greasing the dish
  • 2 leeks medium (about 250 g sliced); white and light green parts only, thinly sliced
  • 8 large eggs room temperature
  • 3/4 cup heavy cream (180 ml)
  • 1 1/2 cups gruyere cheese, shredded (150 g); divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • pinch nutmeg optional
  • 1 tbsp fresh chives, chopped for garnish

Method
 

Prep the Bacon and Leeks
  1. Preheat the oven to 375°F / 190°C. Grease a 9-inch / 23 cm pie dish generously with butter.
  2. Cook the bacon in a 10-inch / 25 cm skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate, chop, and set aside. Leave about 1 tbsp bacon fat in the skillet.
  3. Add the sliced leeks to the skillet with the bacon fat, adding the extra butter if the pan looks dry. Cook over medium heat, stirring occasionally, for 5 to 6 minutes until soft and most of the liquid has cooked off.
Make the Custard and Bake
  1. Whisk the eggs, heavy cream, salt, pepper, and nutmeg together in a large bowl until smooth.
  2. Stir in half the gruyere, the cooked leeks, and the chopped bacon.
  3. Pour the mixture into the prepared pie dish. Scatter the remaining gruyere over the top.
  4. Bake for 30 to 35 minutes, until the center is set and no longer jiggly and a knife inserted in the middle comes out clean. Internal temp should read 165°F / 74°C.
  5. Let the quiche rest for 10 minutes before slicing. Garnish with chives and serve.

Notes

  • Cook leeks until most of the liquid evaporates, this prevents a watery quiche.
  • Bake until center reads 165°F / 74°C on an instant-read thermometer.
  • Rest 10 minutes before slicing for clean cuts.
  • Grease the pie dish well so edges release easily.