Daikon-Bacon Quiche

Daikon-Bacon Quiche

Daikon-Bacon Quiche

My husband was skeptical when I started cooking breakfast today, but we BOTH thought this crustless quiche came out fantastic!  Daikon radish continues to amaze me in its ability to stand in for potatoes in my low-carb cooking experiments with it.   This breakfast treat is suitable for Atkins Induction Phase, Keto diets and for those Primal followers that eat occasional dairy.

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2 slices thick bacon, chopped

3-4 oz. daikon radish, grated

Several dashes coarse black pepper

2 oz. onion, finely minced

2 T. chive & onion cream cheese spread (I use Great Value brand from Walmart)

1/3 c. Monterrey Jack Cheese, shredded (mozzarella or Swiss will work, too)

4 large eggs, beaten

DIRECTIONS:  Preheat oven to 350º,  In a small non-stick skillet (I use 8″ ceramic-glazed skillet), brown the bacon and onion together.  Add the radish and black pepper and saute stirring/turning often until the radish is done (about 5 minutes).  Turn off heat.  Dot the surface with the cream cheese spread.  Sprinkle on the Jack cheese next.  Beat the eggs in a bowl and pour them evenly over the top. Pop into 350º oven for about 15-20 minutes or until center is set/dry tot he touch.  Serve at once.

NUTRITIONAL INFO:    Makes 2 servings, each contains:

379 calories

29 g  fat

7.6 g  carbs, 1.6 g  fiber, 6 g  NET CARBS

24.2 g  protein

756 g  sodium


6 thoughts on “Daikon-Bacon Quiche

  1. Never used the Daikon radishes, but the common red ones, if boiled until they are just getting tender, the color changes, then sliced, and fried like potatoes are delicious, especially when you tell the guests that these are a new kind of potato from Africa……….. The looks of disbelief are priceless, when you tell them the truth.
    Try a batch, just trim them top and bottom and slice. Fry in some bacon grease.

  2. Hi Jamie. I’m glad I’ve widened your vegetable horizons! You know, you just might be onto something with your jest. I have made crawfish dumpling with that dumpling dough. With the addition of sauteed, shredded daikon, I wonder if it would taste more like a true “potato” gnocchi that the gnocchi version of this dough I did before. Lightbulb going off here. 🙂 Thanks for that idea, Jamie! 🙂

    1. Awesome! I was wondering about that myself. I will be sure to keep an eye out for the new recipe, if there is one. I couldn’t figure out how much of the radish to use, and if there were any spices or things you would add? A pinch of nutmeg maybe? I also couldn’t figure out if I should sauté the radish or simmer some in broth. Back when my husband and I were first married, I made potato dumplings occasionally, but it has been years. It would be nice for this German/Irish lo carber to have something similar again.

      1. I think you’ll find that simmering daikon can tend to make it stronger, more radish-y tasting unless it’s in a soup where it will “get lost” amongst the other flavors. Simmering for a gnocchi application, I don’t think would come out good. I definitely think I’ll try some grated and sauteed added to my next batch of gnocchi and see what happens. Stay tuned. 🙂

  3. I have to admit that the first time I bought a Daikon radish, I was skeptical. One meal, and I was hooked. It is an amazing substitute for potatoes, and it is always on my shopping list now, thanks to you. I never would have tried it, if not for your championing of this delicious and largely ignored vegetable. The flavor changes when it is cooked, and it is quite the chameleon in recipes. I am a fan. I also recently tried your dumpling recipe that you posted a few years back, and wow! Those were amazing, and even better the second day. I kept thinking that there was no way I would get that many dumplings from the recipe, and I did! I don’t suppose you have a recipe for daikon radishes and dumplings? Just kidding. I think.

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