Thursday, April 24, 2014
BACON ZUCCHINI QUICHE
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
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
20.0 g protein
24.1 g fat
7.2 g net carbs
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
3.1 g protein
8.3 g fat
3.2 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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