Low-carb Lorraine
AuthorMummies on a MissionWhile I’m not a big frittata fan (too eggy and dense for my liking) I do LOVE the fluffy creaminess of a quiche. But when you’re trying to lose weight or ditch grains, this traditional French dish isn’t fit for your table. Thankfully this is a crustless version that curbs the quiche craving without hurting your no carb lifestyle. My whole family loves it!
Preheat the oven to 190C
Add oil to a frypan and saute bacon and onion, till the onion or leek is translucent and the bacon is crispy.
Pour off a tablespoon of the pan oil into a pie plate or quiche pan and use it to grease the pan.
Whisk eggs and cream in a large bowl, salt and pepper to taste.
Scatter the corn, bacon and onion onto the bottom of the quiche pan.
Pour in the egg mixture.
Sprinkle cheese over the top.
Place pan in oven for 40 minutes or until the eggs are set (they don’t jiggle in the middle when you wobble the pan) and the cheese has begun to brown.
Remove and let cool for about 5 minutes before cutting and serving.
Serve with a green salad or Perfectly Simple Asparagus.
Recipe Contributor: Molly Kasinger
Ingredients
Directions
Preheat the oven to 190C
Add oil to a frypan and saute bacon and onion, till the onion or leek is translucent and the bacon is crispy.
Pour off a tablespoon of the pan oil into a pie plate or quiche pan and use it to grease the pan.
Whisk eggs and cream in a large bowl, salt and pepper to taste.
Scatter the corn, bacon and onion onto the bottom of the quiche pan.
Pour in the egg mixture.
Sprinkle cheese over the top.
Place pan in oven for 40 minutes or until the eggs are set (they don’t jiggle in the middle when you wobble the pan) and the cheese has begun to brown.
Remove and let cool for about 5 minutes before cutting and serving.
Serve with a green salad or Perfectly Simple Asparagus.
Recipe Contributor: Molly Kasinger