QUICHE LORRAINE
My favorite is Swiss Cheese and Onion Quiche below. You can mix and match ingredients, as in add mushrooms as well as bacon, for instance.
Crust:1/2 cup ground almonds (125 mL)
1/3 cup grated Parmesan cheese (75 mL)
2 tbsp gluten-free oat flour (25 mL)
3 tbsp unsalted butter, melted (45 mL)
1 egg yolk
Filling:
6 bacon slices
3 eggs
11/2 cups table cream, 18 % BF (375 mL)
1/2 tsp salt (2 mL)
1/8 tsp white pepper (0.5 mL)
1 cup grated Swiss, OR Cheddar Cheese (250 mL)
Crust: In medium bowl, combine ground almonds, grated Parmesan cheese, oat flour, melted butter and egg yolk. Press into 9-inch (23 cm) glass pie dish. Bake at 350°F (180°C) 10 minutes.
Filling: Place bacon slices on microwave bacon rack or on plate with two paper towels; cover with paper towel. Microwave on high 6 or 7 minutes until cooked, but not completely crisp. When cool, chop bacon into small pieces. Spread over prepared piecrust. With wire whisk, beat eggs, table cream, salt and white pepper. Stir in cheese. Pour egg mixture over bacon. Bake 15 minutes at 400°F
(200°C). Reduce heat to 325°F (160°C); bake 25 minutes more. Let stand 10 minutes before serving.
Variations: Swiss Cheese and Onion Quiche: Omit bacon. Stir-fry one cup (250 mL) chopped onion in 2 tbsp (25 mL) butter, until soft. (5.2 g Carbs)
Mushroom Quiche: Saute 1/2 lb (227 g) raw mushrooms, sliced, 2 tbsp (25 mL) chopped chives or green onions. Sprinkle with 1/4 tsp (1 mL) salt. (4.7 g Carbs)
Deluxe Quiche Lorraine: Use 2 cups (500 mL) whipping cream and 4 eggs (3.7 g Carbs). OR, if desired, omit crust. (2.3 g Carbs)