Bacon and Leek Souffle

5 slices bacon, thinly sliced crosswise
2 medium leeks, light green and white part only
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup low carb milk* or ¼ cup cream plus ¼ cup water
5 ounces cream cheese, cut into cubes
½ cup grated Parmesan cheese
5 large eggs, separated
1 large egg white
½ teaspoon cream of tartar (omit if beating egg whites in a copper bowl)


Preheat the oven to 325 degrees F. Grease an 8- by 8-inch baking pan. Chop the leeks; you should have about 2 cups, chopped.


Cook the bacon in a medium skillet until crisp, about 8 minutes. Transfer bacon to a large bowl with a slotted spoon. Add the leeks to the skillet, reduce the heat to medium-low, cover, and cook, stirring occasionally, for about 4 minutes or until softened. Place leeks in bowl with bacon and stir in the thyme, salt, and pepper.


Gently warm the milk or milk substitute in the skillet on medium-low heat. Stir in the cream cheese and Parmesan and whisk until melted and smooth. Add the milk and cheese mixture to the bowl with the bacon and leeks and stir together. Let cool until just warm. Gently stir in the egg yolks and set aside.


In a medium bowl, beat the egg whites and cream of tartar, if using, with an electric mixer to medium-stiff peaks. With a large spatula, carefully fold the egg whites into the leek and bacon mixture. Scrape the mixture into the prepared pan and bake until puffed and golden brown on top 22 to 24 minutes. Serve immediately.  (It took a little longer in my oven. If it is still soupy in the middle, put it back in the over for another 5 minutes or so.)


For each of 6 servings: Net Carbohydrates: 4.2; Fiber 0.4; Calories: 329; Protein: 12.4; Fat: 29.4