Low carb quiche crust with bacon, mushrooms and peppers

Bob's Red Mill is a company that sells various products including this low carb baking mix I found through a low carb online store. Having had various disasters previously trying to concoct mixes I thought would work, such as Parmesan mixed with hazelnut flour, see here, it was a great boon to find a mix that really works and tastes good.

Recipe : Quiche with bacon, mushrooms and peppers

4 slices of back bacon, chopped into cubes

1 tbsp oil and 1 tsp butter

1/2 onion, peeled and chopped small

1 clove garlic, peeled and chopped small

1/2 leek, chopped small

1/2 red or orange bell pepper, seeded and chopped small

4 mushrooms, chopped small

1 handful kale or Swiss chard, shredded

2 tbsp finely chopped fresh herbs, (I used a mixture of basil, parsley and sage).

1/4 cup sweet vermouth or red wine or sherry

2 eggs

1/4 cup cream

1/2 cup grated Cheddar cheese

1/4 cup grated Parmesan

For the crust recipe, see here (if using Bob's Red Mill product) or here.

Make the crust as specified in the recipes above and let cool from the initial baking while you make the filling.

Heat the butter and oil in a pan over medium heat and fry the bacon until browned and crispy. Add the onion, garlic, leek, pepper and mushrooms and reduce the heat to low - medium. Stir well and saute gently until the vegetables are soft. 

Add the kale and herbs and fry for a few more minutes until wilted, then add your chosen alcohol or even some vegetable or chicken stock if you prefer. Cook gently until the liquid is almost evaporated and the alcohol taste has mellowed and sweetened.

Spoon the vegetable mixture into the crust and spoon into a single layer.

Break the eggs into a bowl, add the cream and cheese and beat together well until thoroughly combined. Pour over the vegetables and top with the Parmesan. 

Bake for 20 - 25 minutes at 375oF. Allow to cool before serving.