BACON
ZUCCHINI QUICHE
This quiche is worthy of company! You can serve it is as a side with a main
meal or for breakfast alongside a fruit salad. I remember when quiches became popular in Canada. I think I was still in my twenties - so that's a long time ago now ... over thirty years ago (ugh, am I dating myself? Anyway, you get to a point in life, I think, where age doesn't really matter so much...it is just a number and it's more important how one feels.). I think quiches are still quite popular all these many years later!
1 Pie Crust, below OR Alternate Crust
6
slices bacon
5
eggs
1/2 cup whipping cream (125 mL)
1
tsp dried parsley (5 mL)
1
tsp crushed garlic (5 mL)
1/2 tsp salt (2 mL)
1/4 tsp seasoning salt (1 mL)
1/4 tsp black pepper (1 mL)
1/4 tsp basil (1 mL)
1/4 tsp oregano (1 mL)
2
cups shredded, unpeeled zucchini, (500 mL)
(approx. 13 oz (368 g)
Seasoning
salt, to taste
Black
pepper, to taste
1
small onion (3 oz), chopped (85 g)
2
cups grated Monterey Jack cheese (500 mL)
Preheat
oven to 350°F (180°C).
Prepare
Pie Crust, page___ and line a 9-inch (23 cm) pie dish. Bake 10 minutes.
In large
bowl, beat eggs with fork. Stir in
whipping cream, parsley, garlic, salt, seasoning salt, black pepper, basil and
oregano.
In
nonstick frying pan, fry bacon over medium low heat until crispy. Pour off excess bacon fat into a
container. Saute zucchini 5
minutes. Sprinkle with seasoning salt
and black pepper, to taste. Set
aside. In some reserved bacon fat, fry
onion, until soft and browned. To egg mixture, add chopped crispy bacon zucchini,
onion and Monterey Jack cheese. Stir
well. Pour into prepared pie crust. Bake 40 minutes, or until knife inserted in
center comes out clean. Allow to sit 10
minutes, before serving.
Yield:
8 servings
1
serving
328.5
calories
20.0
g protein
24.1
g fat
7.2
g net carbs
SINGLE PIECRUST
This is a lower carb and more substantial crust that
tastes great.
11/4 cups Gluten-free Bake Mix 3 (300 mL)
3 oz cream cheese, softened
(90 g)
2 tbsp powdered
erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/4 tsp baking soda (1 mL)
1/8 tsp salt (0.5 mL)
In food processor or in bowl with electric mixer,
process Gluten-Free Bake Mix, page 71, cream cheese, powdered erythritol (if using),
butter, baking soda and salt until mixed.
Form a ball with dough using your hands and cover with plastic
wrap. Chill dough about 1 hour or freeze
for quicker chilling.
Roll dough out (if crumbly, chill longer) between
two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish. Remove top sheet of plastic wrap. Pick up sheet with dough and invert over pie
dish. Remove plastic wrap. Use small rolling pin or small cylindrical
object in pie dish, if necessary, to further roll dough. Patch dough where required. A straight edge up the sides is
practical. Push down slightly from edge
onto dough with thumbs and this will make a slightly thicker border for the
crust. Bake in 350°F (180°C) oven 10
minutes.
Yield: 10 servings
1
serving
101.3
calories
3.1
g protein
8.3
g fat
3.2
g net carbs
Support your team, buy Low-Carbing Among Friends cookbooks at:
http://amongfriends.us/Jen.php