TEXAS ONION & BACON PIE
5 slices bacon, chopped
1 large onion, sliced thin, 5 1/2 ounces
8 ounces Monterey jack cheese, shredded
6 eggs
1 cup heavy cream
1/2 teaspoon salt
1 teaspoon chili powder
Sauté the bacon and onion until the bacon is cooked and the onion is tender and slightly caramelized. Place the cheese in a greased pie plate; top with the bacon and onions. Beat the eggs, cream and seasonings; pour over everything. Bake at 350º for 35-40 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Makes 6-8 servings
Can be frozen
Per 1/6 Recipe: 393 Calories; 34g Fat; 18g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 295 Calories; 25g Fat; 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This is a slight variation of my Texas Sweet Onion Pie, but with bacon and more eggs added. I used Carb Countdown milk in mine so I added more eggs to make sure that it set up well. I think I prefer the richness of quiches made with cream and there is no noticeable change in the carbs per serving. The texture seems a little watery too. I will stick with cream for my quiches from now on.