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Title : Quiche Lorraine the lower carb way
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Quiche Lorraine the lower carb way

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.

The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust, including variations to encompass a lower carb recipe, of which there are two below.

Crustless Quiche Lorraine

This simplified version of the classic French tart requires no pastry skills.

Delicious served warm from the oven or cold the following day.

Ingredients

Serves Four

4g carbs per serving

low-calorie cooking spray

8 lean bacon rashers, roughly chopped

1 onion, finely chopped

6 large free-range eggs

100g/3½oz Cheddar, grated

2 tbsp chopped fresh tarragon

2 tbsp finely chopped fresh chives

100g/3½oz cherry tomatoes, halved or quartered

salt and freshly ground black pepper

crisp green salad, to serve

Instructions

can be seen here

Vegetarian Low-carb Quiche

always enjoyable, lovely for family or friends gatherings

Ingredients

Six Servings

10g net carbs per serving

Pie crust

2 oz. butter, softened or coconut oil

1¼ cups almond flour

½ cup sesame seeds

1 egg

1 tbsp ground psyllium husk powder

1 pinch salt

Filling

9 oz. kale, de-stemmed and chopped

3½ oz. leeks, finely chopped

5 oz. feta cheese, crumbled

3 eggs

1¼ cups heavy whipping cream (double cream/thickened cream)

3½ oz. walnuts, chopped

1 tsp chili flakes

1 tsp salt

½ tsp ground black pepper

4 oz. sun-dried tomatoes in oil

Instructions

can be seen here

Need help with weight/measurement conversion

see here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

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