This delicious keto quiche recipe with satisfy your craving for Eggs Benedict. Packed with Canadian bacon and drizzled with an easy blender hollandaise sauce, it makes a great low carb dinner or brunch.
I am home and back in my kitchen! I have to be honest, I was a bit like a fish out of water, being away from a functioning kitchen for almost two full weeks. My husband very sweetly offered to have dinner ready for me when I got back last night, but I was like “Back off, buddy! That stove is mine, all mine!”. It hardly mattered what I made, as long as I could hear the satisfying woosh of the gas flame as I turned it on. It was balm for a hungry and travel weary soul. And you know I have to get baking again as soon as humanly possible. Expect great things, my friends, when a devoted baker has been away from her oven so long.
But I will look back on the Everyday Keto Book Tour with such a fondness and gratitude in my heart that I can’t quite put it into words. It was truly an amazing and eye-opening experience and it only served to strengthen my devotion to my blog and my readers. My reception at every stop was warm and friendly, my audience was engaged, and the event coordinators at all the book stores marvelled at how long we could all go on discussing the keto lifestyle. That was by far the best part for me…meeting readers who love the world we’ve created as much as I do. And newer readers who want to learn the ropes and find the recipes that will make them love this keto world.
LOW CARB EGGS BENEDICT QUICHE
I found myself being thanked over and over again by readers and followers. Thanked for my recipes, thanked for my advice, thanked for my responsiveness to their questions and concerns. One young reader in Boston seemed quite overcome and said she felt starstruck to meet me. It was so endearing and I am so far from a “star” that I couldn’t help but give her a huge hug and tell it was okay, she could relax. As gratifying as that sort of reaction is, I have no designs on stardom. I want only to make the low carb lifestyle as accessible and as easy as possible for all of us.
To that end, I found myself handing out my business card as I signed books, telling people to email me with any questions at all. Answering reader comments and messages can stretch me thin sometimes but I find it to be a vital part of what I do. I think it sets me apart from many other bloggers and I treasure it. I value your emails, your comments, and your messages. Keep ‘em coming! I especially love your photos of my recipes, and even your suggestions and tweaks to make them better.
And when readers thank me for my work, I feel I have to reflect the thanks right back at them. I get to do what I do because of you – because of your support and your faith in me. I get to make a career and a business out of creating recipes that keep us all both healthy and happy. And I can only hope that making my recipes brings you as much joy as it does me. It’s a symbiotic relationship to be sure.
I do have one ask of you. If you have my book and you are enjoying it, I would so appreciate your Amazon or Barnes & Noble reviews. I read each and every one and they are vital to the success of this book. Thank you so much.
Oh yeah and this low carb quiche…seriously good stuff. Go make it. Drizzle the easy hollandaise all over it. Enjoy and thank you!
Eggs Benedict Quiche
- 1 recipe press-in pie crust
- 8 ounces Canadian Bacon, chopped
- 6 large eggs
- 1/2 cup heavy whipping cream
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 egg yolks
- 2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/8 teaspoon cayenne pepper
- Chopped parsley for garnish
- Preheat the oven to 325F. Follow the instructions for the almond flour press-in pie crust and press firmly into the bottom and up the sides of a glass or ceramic pie dish. Bake 12 minutes.
- Remove the crust from the oven and arrange the chopped Canadian Bacon over the bottom of the crust. In a large bowl, whisk together the eggs, cream, garlic, salt, and pepper. Pour over the bacon.
- Bake 30 to 40 minutes, or until the quiche is just barely set in the center (it should still jiggle a little). Remove and let cool while preparing the Hollandaise.
- Place egg yolks, lemon juice, and salt in the blender jar. Blend on high for 15 seconds.
- Remove the blender lid insert and place a small funnel with a narrow stem into the hole. With the blender running on high, slowly pour in the melted butter until the sauce is creamy and thickened.
- Add the cayenne and blend briefly. Add additional salt to taste. Drizzle over slices of quiche and top with chopped parsley.