Keto French Breakfast: Crustless Quiche Lorraine with Asparagus & Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 cup heavy whipping cream Salt & pepper, to taste 1/2 teaspoon ground nutmeg 8 slices bacon, cooked and crumbled 12 spears fresh asparagus, trimmed and cut into 1
• inch pieces 1 1/2 cups shredded Gruyere cheese 1 tablespoon chopped fresh chives (optional)

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9 inch pie dish or quiche pan.
2. In a large bowl, whisk together eggs, heavy whipping cream, salt, pepper, and nutmeg.
3. Add crumbled bacon, asparagus pieces, and Gruyere cheese to the egg mixture. Stir until well combined.
4. Pour the mixture into the prepared pie dish or quiche pan.
5. Bake for 30 35 minutes or until a toothpick inserted in the center comes out clean.
6. Remove from oven and let cool slightly before slicing. Garnish with chives, if desired.

Chef’s Insight

A sprinkle of freshly grated nutmeg adds a unique touch to this classic French dish, perfect for keto-friendly breakfasts.

Notes

Feel free to customize this recipe with your favorite vegetables or cheeses for a delicious and versatile keto breakfast option.