Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.
You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
If you have any problems with the registration process or your account login, please contact support.
|Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.|
||LinkBack||Thread Tools||Search this Thread||Display Modes|
Basic Quiche Lorraine Recipe
Eliminate the pie shell for low carb. Use oil spray on pan, and change to
low, no fat for cheese, milk, etc. if you prefer. You can also divide to
reduce the servings. The technique is what makes it light. I saw this
today on America's Test Kitchen, on PBS.
The center of the quiche will be surprisingly soft when it comes out of the
oven, but the filling will continue to set (and sink somewhat) as it cools.
If the pie shell has been previously baked and cooled, place it in the
preheating oven for about five minutes to warm it, taking care that it does
not burn. Because ingredients in the variations that follow are bulkier, the
amount of custard mixture has been reduced to prevent overflowing the crust.
Serves 8 8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces Gruyère cheese , grated (1/2 cup)
1 9- inch partially baked pie shell (warm), baked until light
golden brown, 5 to 6 minutes, see related recipe
1. Adjust oven rack to center position and heat oven to 375 degrees.
Fry bacon in skillet over medium heat until crisp and brown, about 5
minutes. Transfer with slotted spoon to paper towel-lined plate. Meanwhile,
whisk all remaining ingredients except cheese in medium bowl.
2. Spread cheese and bacon evenly over bottom of warm pie shell and
set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim.
Bake until lightly golden brown and a knife blade inserted about one inch
from the edge comes out clean, and center feels set but soft like gelatin,
32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room
|Thread Tools||Search this Thread|
|Thread||Thread Starter||Forum||Replies||Last Post|
|rec.food.sourdough FAQ Recipes (part 1 of 2)||Darrell Greenwood||Sourdough||1||06-11-2005 06:25 AM|
|rec.food.sourdough FAQ Recipes (part 1 of 2)||Darrell Greenwood||Sourdough||1||19-10-2005 05:38 AM|
|Recipe Trade||Jess||General Cooking||9||11-09-2005 07:58 PM|
|rec.food.sourdough FAQ Recipes (part 1 of 2)||Darrell Greenwood||Sourdough||1||02-09-2005 05:31 AM|
|recipes with buttermilk?||enigma||General Cooking||17||12-08-2005 12:58 AM|