Knusprige Low Carb Quiche mit Speck & Zwiebeln

Links marked with an asterisk (*) are affiliate links. If you purchase something through these links, I receive a small commission. This does not result in any additional costs for you. If you're craving something hearty and filling, yet low-carb, then this bacon and onion quiche is just what you're looking for. Today I'm sharing my favorite recipe, which we make again and again. ... Ingredients for the dough 🍴50g softened butter 🍴200g ground almonds *https://amzn.to/4v4fHrN 🍴2 eggs 🍴Spices: salt, pepper, paprika, and garlic Ingredients for the filling 🍴250g thinly sliced ​​onions 🍴150g diced bacon 🍴50g grated Parmesan cheese 🍴100g crème fraîche 🍴6 eggs 🍴Spices: salt, pepper, paprika, and fresh garlic For the dough 🍴First, mix the ground almonds with the spices. Then add the eggs and the softened butter and mix well. Wrap the dough in cling film and refrigerate for 1 hour. 🍴Then place the dough into a greased 26 cm (10-inch) springform pan, pressing it evenly into the bottom and up the sides to a height of about 2 cm (¾ inch). Bake the crust for 12-15 minutes at 180°C (350°F) using conventional oven settings (top and bottom heat). For the filling: 🍴Peel the onions and slice them into thin rings or using a mandoline. Heat 1 tablespoon of butter/olive oil in a pan. Fry the bacon for about 5 minutes. After about 4 minutes, add the onions and sauté until translucent. Season with salt, pepper, and nutmeg, then let cool. 🍴Next, combine the eggs, Parmesan cheese, crème fraîche, and spices in a bowl and whisk together. 🍴Remove the springform pan from the oven. Spread the bacon and onion mixture over the crust and pour the egg mixture evenly over it. ... 🍴Bake the quiche for 25–30 minutes until golden brown. Let it cool briefly before serving. This quiche makes 8 slices. At the end of the video, you'll find the approximate nutritional values ​​for one slice of quiche. Music: Sunday Coffee by Tokyo Music Walker Stream & Download: https://fanlink.to/tmw_sunday_coffee Creative Commons — Attribution 3.0 Unported — CC BY 3.0