Low-carb Lorraine

While 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!

Yields1 Serving
 10 large free range eggs
 1 tbsp of olive or avocado oil
 Small brown onion or leek, diced
 6 rashers of free range nitrate-free bacon diced
 ¼ cup frozen organic corn kernels
 1.50 cups of pure cream
 Salt and Pepper
 1 cup of cheese (a mix of gruyere and parmesan, or sharp cheddar and parmesan is good)
1

Preheat the oven to 190C

2

Add oil to a frypan and saute bacon and onion, till the onion or leek is translucent and the bacon is crispy.

3

Pour off a tablespoon of the pan oil into a pie plate or quiche pan and use it to grease the pan.

4

Whisk eggs and cream in a large bowl, salt and pepper to taste.

5

Scatter the corn, bacon and onion onto the bottom of the quiche pan.

6

Pour in the egg mixture.

7

Sprinkle cheese over the top.

8

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.

9

Remove and let cool for about 5 minutes before cutting and serving.

10

Serve with a green salad or Perfectly Simple Asparagus.

11

Recipe Contributor: Molly Kasinger

CategoryTags

Ingredients

 10 large free range eggs
 1 tbsp of olive or avocado oil
 Small brown onion or leek, diced
 6 rashers of free range nitrate-free bacon diced
 ¼ cup frozen organic corn kernels
 1.50 cups of pure cream
 Salt and Pepper
 1 cup of cheese (a mix of gruyere and parmesan, or sharp cheddar and parmesan is good)

Directions

1

Preheat the oven to 190C

2

Add oil to a frypan and saute bacon and onion, till the onion or leek is translucent and the bacon is crispy.

3

Pour off a tablespoon of the pan oil into a pie plate or quiche pan and use it to grease the pan.

4

Whisk eggs and cream in a large bowl, salt and pepper to taste.

5

Scatter the corn, bacon and onion onto the bottom of the quiche pan.

6

Pour in the egg mixture.

7

Sprinkle cheese over the top.

8

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.

9

Remove and let cool for about 5 minutes before cutting and serving.

10

Serve with a green salad or Perfectly Simple Asparagus.

11

Recipe Contributor: Molly Kasinger

Low-carb Lorraine
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