This is my most caloric crustless quiche: 236 calories per slice.
Nutrition per slice: 236 calories, 4 net carb, 20.6 g fat, 118 mg chol, 243 mg sodium, 8.9 g protein.
Ingredients:8 slices turkey bacon
3.7 oz swiss lorraine, grated
6 oz bella mushrooms
5 oz onion
2 tbs + .1 butter
2 eggs
1/4 cup egg beaters
1 cup organic heavy cream
1 tbs sherry 16 cal/1 carb
Additions, all optional:
1 tbs herbes de provence (I add 1/2 tbs to onions and 1/2 to the mushrooms while sautéing)
sea salt and cracked pepper
1/2 tsp nutmeg, or to preference
Technique:
- Preheat oven to 325º.
- Cook turkey bacon — I cooked for 5 minutes on Foreman grill, until crispy. Chop into 1/2 inch pieces.
- Dice onion.
- Add 1 tbs butter to a large pan on medium heat.
- Add diced onion to pan, cook, stirring frequently, for 20-30 minutes, until onions are a light brown.
- Remove onions from pan.
- Add another tbs of butter to pan.
- Add mushrooms to pan and sauté until lightly browned.
- Add 1 tbs Sherry, port, or wine to pan, simmer until most of the liquid has evaporated.
- Remove mushrooms from pan.
- Rub butter along inside of pie pan.
- Add onions, mushrooms and bacon evenly to pie pan.
- Sprinkle with cheese.
- For egg and cream mixture:
- In a measuring cup, break 2 eggs.
- Add 1/4 cup egg beaters.
- Pour into deep bowl or immersion blender cylinder.
- Add 1 cup of heavy cream.
- Add 1/2 tsp nutmeg.
- Beat with whisk until uniformly mixed and aerated.
- Pour egg and cream mixture evenly over ingredients in pie pan.
- Place pie pan in oven for 35-55 minutes, or until lightly browned and puffed.
Serves 8.
