Low Carb Quiche Lorraine

This recipe is not mine, it is one that I tried from Maria Emmerich's blog, Maria's Mind Body Health.

I've been making an effort to reduce my carb intake and eat healthier.  To help me along that journey, I am constantly on the lookout for new recipes that are low carb.

Maria's site is a good source for low carb, healthy recipes.  You can find her original recipe here.

I made her recipe exactly as written and it turned out wonderful. Okay, I did make a small tweak.  I used a little more cheese, adding some to the top, before putting it in the oven.  

This quiche is excellent and has versatility.  It can be a savory breakfast or shine as a main event accompanied with with a nice green side salad for lunch or dinner.

Low Carb Quiche Lorraine

8 Servings

Ingredients:

Crust:

1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp Celtic sea salt
1 egg

Swiss Sauce:

1 Tbsp butter
1/2 cup chicken stock
1 cup grated Swiss cheese
4 oz cream cheese
1 tsp Celtic sea salt

Filling:

12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks
4 eggs, beaten
3/4 tsp Celtic sea salt
1/8 tsp cayenne pepper

Directions:

Preheat the oven to 325 degrees F.

For the crust, combine the almond flour, cheese, salt and egg and mix well.
Add the egg and mix until the dough is well combined and stiff.  Press the dough into a 9" pie plate or tart pan.  Use your fingers or fork for this, to ensure it is even.  Bake the crust for 12-15 minutes, or until it starts to lightly brown.

To make the Cheese Sauce, melt the butter in a medium saucepan over medium high heat.  Add the rest of the sauce ingredients and combine.

Meanwhile, fry the bacon until crisp.  Drain on paper towels, then chop coarsely.  I normally cook my bacon in the oven in larger batches and refrigerate.  If you do that, just take 12 of your precooked slices and coarsely chop them.  Sprinkle the chopped bacon into the pastry shell.

In a medium bowl, whisk together the cheese sauce, leeks, eggs, salt and cayenne pepper.
Pour the mixture into the pastry shell, over the bacon.  Sprinkle with some of the remaining shredded Swiss cheese.

Bake 15 minutes in the preheated oven.  Reduce the heat to 300 degrees F. and continue to bake an additional 30 minutes, or until a knife inserted in the center comes out clean.  Allow quiche to cool 10 minutes before serving.  Cut into wedges and serve.



....and that's What's Cooking at Cathy's ~ Enjoy!