Saturday, July 8, 2017

Cook up a couple of Quiche for a great Summer Meal

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Quiche is a very budget friendly recipe and ideal for the summer. It's great eaten hot or cold, and just needs a side salad to make a complete meal.  It's perfect as a lunch or dinner and can be made in many different ways. The recipe below is an old original I found years ago for a traditional French Quiche Lorraine.

This dish is a great way to use leftovers since you can use just about any vegetable or protein instead of the bacon or green onion.  The cream, eggs and cheese are the basics.  Everything else is pretty much optional.


Quiche Lorraine

 Ingredients :

2 cups grated Swiss cheese (I like Jarlsburg)
9 strips of bacon cook crisp and crumbled
1/2 cup of thickly sliced green onion (or any other kind of onion chopped)
1 cup heavy whipping cream
4 large eggs
2 teaspoons of Dijon mustard
1/4 teaspoon grated nutmeg

dash of cayenne pepper1/2 cup cherry tomatoes, cut in half (optional)


 Directions :

  • Preheat your oven to 400'F.
  • If you're using a crust, make sure you pre-bake it for 10 minutes or until golden. (See nut crust recipe below.)
  • Combine the cheese, bacon and green onion in a small bowl and toss lightly. Sprinkle about 3/4 of this mixture over the crust. 
  • Heat the cream until just warm. (You can microwave for 1 minute or heat in a small pan.)
  • Beat the eggs with mustard, nutmeg and cayenne in a separate bowl. Add the warm cream and beat again until well combined.
  • Pour into pie plate and sprinkle the remaining bacon mixture over the top.
  • Top with tomato halves if using.
  • Bake the quiche for 15 minutes then lower the oven temperature to 325'F and bake for a further 30 minutes. A knife inserted into the centre should come out clean. Don't overbake. Let cool for a few minutes, but serve while still warm.

 (Will freeze )  Freeze whole or cut into individual servings. Place in freezer containers or flash freeze first then store in a ziplock bag and put back into the freezer until needed.

To Serve : Thaw and then heat in a 350'F oven for best results, but I've heated individual slices in a microwave and they were fine.



Variations :

  • Use cheddar cheese instead of swiss and add leftover cooked hamburger meat instead of bacon.  
  • If you cook the beef with some taco seasoning and maybe add some salsa, this will make it Mexican. Great served with slices of avocado on a green side salad and some sour cream and/or extra salsa on the side.
  • Use broccoli and cheddar with chopped cooked chicken
  • Use cooked shrimp for the protein and add chopped fresh dill for flavouring.  This is best with a mild cheese that doesn't overpower the delicate taste of the shrimp.



This is the illustration I found with the recipe. As you can see it's very old, but it's so cute I thought it was worth adding here.






Nut Crust

Ingredients :

1 1/2 cups almond flour
1/4 cup of coconut flour (This is what thickens the crust so don't leave it out.)
1/2 cup of melted butter or coconut oil
1 egg, beaten


Directions :
  • Preheat the oven to 350'F.
  • Combine the almond flour, coconut flour, egg and melted butter until it forms a dough. (This happens easily in a food processor.)
  • Spread this mixture with your fingers over the bottom and sides of your quiche or pie plate.  (Remember, since this is a nut crust it doesn't need to be thick.  In fact, the thinner you can make it the better.  I tend to use most of the dough on the sides to create a nice crunchy bit of crust around the top.)
  • Bake for 15 minutes or until just golden, then take it out and cool before filling.
I just recently started to add the egg because this helps the pastry hold together better. It's not quite as flaky, but the trade off is worth it as far as I'm concerned.

This recipe will make 1 large quiche, 2 smaller 9" pies, or 4 to 6 individual meal-size quiches. You can also make a couple dozen really small ones to use as appetizers at a cocktail party.




 “Life isn't about finding yourself.  Life is about creating yourself.”   - George Bernard Shaw




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