Wave goodbye to the days of predictable breakfasts and say hello to the Carnivore Quiche Lorraine, where the humble egg is elevated to star status with a supporting cast of crispy bacon and a generous helping of melted sharp cheese. This is no ordinary quiche — it’s a celebration of all that is gloriously meaty and cheesy, wrapped in a custardy filling so tender and luscious, it’s the stuff of brunch legends.
As the eggs and heavy cream mingle and marry into a silky-smooth concoction, they create the classic custardy filling that Quiche Lorraine is renowned for — a filling so perfectly sumptuous, it could only be matched by the rich, historical tapestry of French cuisine.
Get ready to transform your oven into a gateway to gastronomic bliss because when this quiche hits the table, it’s more than just a meal; it’s an ode to the art of indulgence. This 5-ingredient quiche is about to take your taste buds on a joyride they won’t soon forget.
Frequently Asked Questions About Carnivore Quiche Lorraine
Welcome to the Quiche Queries Corner — this is the FAQ section where we tackle the tough, the tender, and the downright tasty topics of Carnivore Quiche Lorraine! Prepare to have your curiosity quenched and your funny bone tickled as we slice through the mysteries of this custardy masterpiece like a hot knife through butter. Let’s dive into the deliciously deep dish of inquisition!
What exactly is Quiche Lorraine?
Quiche Lorraine is the James Bond of the quiche world — sophisticated, timeless, and always dressed to impress. It’s a savory tart filled with a dreamy custard of eggs and cream, studded with lardons of bacon and a sprinkle of cheese that melts like golden sunshine on a lazy Sunday morning. It’s the quintessential French dish that’s as much a treat for the taste buds as it is a feast for the eyes.
Brace yourselves for a custardy celebration on May 20th — it’s Quiche Lorraine Day, the perfect excuse to say ‘oui’ to pie for breakfast, lunch, and dinner!
What’s the deal with Carnivore Quiche Lorraine?
Think of this crustless Carnivore Quiche Lorraine as the ultimate breakfast champion. It’s a quiche that’s unapologetically all about the meat, cream, and cheese. It’s what happens when breakfast stops being polite and starts getting real — the real world of hunger-busting, protein-packed, cheesy goodness that’s ready to kickstart your day with a flavor punch.
If traditional Quiche Lorraine and Carnivore Quiche Lorraine were siblings, how would they stand out from each other?
Traditional Quiche Lorraine is the older sibling who follows the family recipe to a tee — respectable, reliable, and always dressed in the classic combo of bacon or ham, eggs, milk, and a sprinkle of cheese. Now, the Carnivore Quiche Lorraine is the younger sibling who spent a gap year exploring the wild side of the culinary world.
It’s braver, more robust, and packs a meatier punch without lame crusts, taking the bacon up a notch and boldly using rich heavy cream. It’s the one who turns a quiet family brunch into an epic feast, leaving everyone asking for the recipe while traditional Quiche Lorraine watches with a mix of admiration and sibling envy.
If I eat Quiche Lorraine, will I become French?
While indulging in this culinary delight won’t grant you citizenship, it may cause spontaneous utterances of “Ooh la la” and an irresistible urge to wear berets. Enjoy with pleasure, and maybe a side of French press coffee to complete the experience.
How do I convince my kale-smoothie-loving friend to try Carnivore Quiche Lorraine?
Gently remind them that life is about balance and that for every green smoothie, there’s a slice of Quiche Lorraine waiting to provide comfort and joy. Plus, it’s high time their blender gets a little break. Variety is the spice of life, after all!
Is it socially acceptable to eat Carnivore Quiche Lorraine for dinner?
Socially acceptable? It’s practically a public service. Quiche Lorraine is a dish that knows no bounds of time — it’s like the international space station of meals, orbiting the traditional mealtime rules and looking down at them with a cheeky, cheesy grin. Breakfast for dinner is not just acceptable; it’s a modern-day culinary revolution.
How do I store leftovers of Quiche Lorraine, if such a thing exists?
Well, leftovers of Carnivore Quiche Lorraine are as rare as a unicorn sighting, but on the off chance you find yourself in this mythical situation, simply store them in an air-tight container in the fridge. You can also place them on a plate and wrap in a loving embrace of foil or plastic wrap and refrigerate. They will wait patiently for up to three days, ready to be relived and revered once more.
With all your burning questions answered, you’re now fully equipped to tackle the world of Carnivore Quiche Lorraine. So preheat that oven, and let the good times quiche!
Step-by-Step Instructions on How to Prepare This Easy Carnivore Recipe
Here’s a step-by-step guide to mastering this meaty marvel. Aprons on, folks — it’s the quiche-making time!
Fry up 8 oz (230 g) of chopped bacon in a skillet…
…until crispy.
Take a 9-inch (23 cm) pie pan. Sprinkle the cooked bacon over the bottom of the pie pan.
Next, sprinkle 1 cup (240 ml) of grated Swiss or Gruyere cheese on the bacon.
Here we go, fabulous layers.
Take a large bowl. Add 4 organic free-range eggs…
…1 1/2 cups (360 ml) heavy cream…
…and unrefined sea salt to taste. Don’t go overboard with the salt, as the bacon and cheese are salty!
Whisk it all together until it’s well combined.
Pour this mixture carefully over the bacon and cheese in the pie pan — try not to mess your beautiful layers.
Bake at 350 °F (175 °C) for about 25—30 minutes…
…or until the custard is set and the top is lightly golden.
Let the quiche cool a bit before cutting. Enjoy it warm or at room temp.
Yum!
How I Came Up with This 5-Ingredient Carnivore Quiche
So, I’ve been on such a carnivore pie kick lately that I’ve basically turned into a pie-whisperer. But between you and me, the real reason I’m pie-crazy is because they’re a snap to make — perfect for when my schedule’s as packed as a Japanese subway at rush hour.
I’ve got a laundry list of pie recipes that could stretch to the moon and back. This time, the spotlight fell on “Carnivore Quiche Lorraine.” Just thinking about that salty bacon mingling with a silky filling had me salivating like Pavlov’s dog.
The goal? A crustless Quiche Lorraine that’s pure meat and no wheat.
I was on a mission to find my fabulous five ingredients. Bacon was the foundation, laying down like a cozy carpet in the pie pan. Then, in came the dynamic duo of eggs and heavy cream to bring the creamy dreamy vibe. And, of course, my favorite cheese variety, Swiss cheese, for that melt-in-your-mouth magic.
Usually, I’d mix the cheese, cream, and eggs, but that’s a surefire way to end up with cheese-less spots in the pie and a sad, cheese-coated bowl. Not this time! I would sprinkle the cheese right over the bacon bed, and then cascade the egg-cream concoction on top. Voilà — layering like a boss and giving the main stage to the velvety custard.
With my ingredients ready for their close-up, I snapped some action shots and sent the quiche on a sauna retreat in the oven. It came out transformed into a golden, custardy treasure.
The moment that first morsel of divine quiche hit my taste buds, I couldn’t help but let out a sigh of pleasure that could’ve made the angels jealous.
The bacon and custard waltzed together in perfect harmony while the cheese played it cool, adding a subtle touch of class without stealing the spotlight.
This quiche isn’t just good; it’s “encore” good!
Here’s the recipe for you to enjoy:
Carnivore Quiche Lorraine
Wave goodbye to the days of predictable breakfasts and say hello to the Carnivore Quiche Lorraine, where the humble egg is elevated to star status with a supporting cast of crispy bacon and a generous helping of melted sharp cheese. This is no ordinary quiche — it’s a celebration of all that is gloriously meaty and cheesy, wrapped in a custardy filling so tender and luscious, it’s the stuff of brunch legends.
As the eggs and heavy cream mingle and marry into a silky-smooth concoction, they create the classic custardy filling that Quiche Lorraine is renowned for — a filling so perfectly sumptuous, it could only be matched by the rich, historical tapestry of French cuisine.
Get ready to transform your oven into a gateway to gastronomic bliss because when this quiche hits the table, it's more than just a meal; it's an ode to the art of indulgence. This 5-ingredient quiche is about to take your taste buds on a joyride they won't soon forget.
Ingredients
- 8 oz = 230 g bacon, chopped into strips
- 1 cup = 240 ml = 100 g grated Gruyere or Swiss cheese
- 4 organic free-range eggs
- 1 1/2 cups = 360 ml heavy cream
- unrefined sea salt to taste
Instructions
- Preheat the oven to 350 °F (175 °C).
- Cook the bacon strips in a skillet until crispy.
- Sprinkle the bacon and the grated cheese evenly over the bottom of a 9-inch (23 cm) pie pan.
- In a medium bowl, whisk together the eggs, heavy cream, and salt.
- Pour the egg and cream mixture over the bacon and cheese.
- Bake for about 25—30 minutes, or until the custard is set and the top is lightly golden. You can check for doneness by inserting a knife in the center; if it comes out clean, the quiche is ready.
- Let the quiche rest for a few minutes before slicing. Serve warm or at room temperature.
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| Nutrition information | In total | Per serving (makes 6 servings) |
| Protein | 95.6 g | 15.9 g |
| Fat | 250.6 g | 41.8 g |
| Net carbs | 11.4 g | 1.9 g |
Tips for Variations
Dive into the deliciously meaty world of Carnivore Quiche Lorraine with a twist! Whether you’re a die-hard carnivore or just looking to savor some high-protein goodness, these variations will keep your taste buds on their toes. From doubling up on bacon to mixing in a medley of meats, or even adding a seafood spin, there’s a quiche for every palate — and plate.
Plus, I’ve got the scoop on the perfect seasonings to sprinkle to your filling, ensuring each bite is a symphony of flavors. So grab your fork and get ready to transform the animal-based Quiche Lorraine into a feast that’s as versatile as it is satisfying.
Carnivore variations
Here are some carnivore-friendly variations on the Carnivore Quiche Lorraine, keeping it all about the meat and dairy:
- Bacon Overload Quiche: Double down on the bacon. Use thick-cut bacon for the base and sprinkle additional bacon bits into the egg and cream mixture for a double dose of bacony bliss.
- Mixed Meat Quiche: Combine different types of meat for a varied flavor profile. Mix in cooked ground beef, diced ham, hot sausage, and even some spicy chorizo with your bacon base for a meat lover’s dream quiche.
- Cheese Trio Quiche: Mix up the cheese game by using a blend of three cheeses. Combine Swiss, cheddar, and a bit of Parmesan for a complex cheesy flavor that complements the simplicity of the meat. If you love blue cheese, toss in some crumbled blue cheese for some quattro stagioni feeling.
- Poultry Twist Quiche: Swap the bacon for ground turkey or chicken for a lighter but still carnivore-appropriate version. You can even add some turkey bacon for that smoky flavor.
- Seafood Surprise Quiche: If you’re open to all animal products, try adding cooked, flaked salmon, cooked shrimp, or chunks of crabmeat for an oceanic take on the quiche.
- Steak and Eggs Quiche: Go big by adding cooked, diced steak to your quiche, turning it into a hearty meal that feels like a steakhouse breakfast in every bite.
- Pork Rind Pie: For an extra crunchy texture, line your pie with crushed pork rinds before adding in the bacon and cheese. It will give a satisfying crunch and extra porky flavor.
- Herbivorous Carnivore Quiche: If you’re okay with a little green, add some fresh herbs like chives or parsley to the egg mixture for a pop of color and a hint of freshness amidst the rich, meaty flavors.
As you know, the key to a carnivore diet is focusing on animal products, so feel free to get creative with different meats and cheeses to keep your quiche interesting and indulgent.
Seasoning suggestions
Adding spices and seasonings can enhance the flavor of a Carnivore Quiche Lorraine without straying from the diet’s guidelines. Here are some seasonings that pair well with the rich and savory flavors of this dish:
- Salt and Pepper: Classic and essential, these two can elevate the natural flavors of the meat and cheese. Hint: use white pepper for less oxalates.
- Garlic Powder: A sprinkle of garlic powder can add a subtle hint of pungent warmth and depth to the quiche.
- Onion Powder: While keeping it carnivore-friendly — or ketovore — onion powder can give a slightly savory and sweet undertone.
- Paprika: For a touch of color and a mild, sweet pepperiness, paprika is a great choice.
- Cayenne Pepper: If you like a bit of heat, a dash of cayenne pepper will give your quiche a spicy kick.
- Mustard Powder: This can add complexity and tanginess to the creamy egg mixture.
- Thyme: Dried thyme is a herb that complements eggs and cheese beautifully, providing a subtle earthy and aromatic note.
- Rosemary: Another herb that’s great with eggs and meats, rosemary can offer a piney aroma and a slightly lemony flavor.
- Nutmeg: Just a pinch can add a warm, nutty flavor that’s particularly good with dairy-based dishes like quiche.
- Smoked Paprika: For a smokier taste that pairs well with bacon, smoked paprika can be a great addition.
Remember to use these seasonings sparingly to enhance the flavors without overpowering the main ingredients of your quiche.
General Prattling
This week has been a whirlwind of whisking and wizardry in the product development cauldron! I’m cooking up a baking sensation that’s going to knock your oven mitts off. It’s not just for the keto crowd; it’s for any baker on a quest for wellness. Keep your peepers peeled!
Meanwhile, my online emporium’s been buzzing like a beehive in a honey sale. My Highlander cattle tallow is flying off the virtual shelves faster than I can say “moo”! It’s the crème de la crème of fats, or so say my Finnish customers – they reckon it’s your first-class pass to Fat Nirvana!
I have also been busy packing products. It’s just me, my hands, and a bunch of pouches. I’m the one-woman band behind my “Ellin keittiö” brand, packing small batches of various products to see what’s selling and what’s not. This way, I get the scoop on what’s sizzling hot and what’s not by watching how fast they zip out the door. It’s a whole lot of fun figuring out the hits and misses!
Cheese, bacon, eggs and cream, an adorable combination.
Thank you for another easy and delicious recipe.
PS. The FAQ section is really creative and well written, you have the great skill of writing.
Glad you found the recipe appealing and the FAQs to be the cream of the crop. Your feedback is the cherry on top of my culinary sundae — thanks for being a part of the flavorful journey!