Grain-Free Quiche Lorraine
grain-free lactose-free quiche for those with IBD that want to add variety to their diet and their lunchtable.
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Ingredients
For the Crust:
2 ½ cups almond flour
2 TBSP coconut flour
¼ tsp salt
1 egg
¼ cup of butter or coconut oil, melted
For the Filling:
½ lb bacon, no sugar added, chopped
1 cup onion, sliced
2 cloves garlic, minced
5 eggs, beaten
3 TBSP coconut cream, no thickeners or additives
½ cup gruyere, grated from block
½ cup parmesan, grated from block
½ tsp salt
¼ tsp pepper
2 TBSP chives, chopped, plus extra for garnish
For the Crust:
2 ½ cups (250 g) almond flour
2 TBSP (30 ml) coconut flour
¼ tsp (1.25 ml) salt
1 egg
¼ cup (52 g) of butter or coconut oil, melted
For the Filling:
½ lb (227 g) bacon, no sugar added, chopped
1 cup (150 g) onion, sliced
2 cloves garlic, minced
5 eggs, beaten
3 TBSP (45 ml) coconut cream, no thickeners or additives
½ cup (50 g) gruyere, grated from block
½ cup (45 g) parmesan, grated from block
½ tsp (2.5 ml) salt
¼ tsp (1.25 ml) pepper
2 TBSP (30 ml) chives, chopped, plus extra for garnish
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Instructions
- Gather and prep ingredients.
- Preheat the oven to 350° F. Grease a tart pan with a removable base well with butter or coconut oil.
- In a large bowl mix together almond flour, coconut flour, and salt.
- Add in egg and butter or coconut oil.
- Mix together until ingredients are well incorporated and you can form a ball. This dough will be dry and crumbly in texture.
- Press the dough into an even layer in the bottom of the tart pan, and up the sides to form the crust.
- Take a fork and poke holes in the bottom of the crust to prevent bubbling.
- Bake for 12-15 minutes or until lightly golden brown.
- Remove from the oven and cool while preparing the filling.
- In a large pan add chopped bacon and render until cooked.
- Remove with a slotted spoon and set aside.
- Add onion to the same pan with the bacon grease.
- Sauté for 10-12 minutes or until caramelized, add in garlic and sauté another 1-2 minutes until fragrant. Remove with a slotted spoon and set aside.
- In a large bowl add eggs and coconut cream. Whisk for 1-2 minutes.
- Add in bacon, onions, garlic, cheeses, salt, pepper and chives.
- Remove the crust from the oven and fill with the egg mixture.
- Bake for 30-35 minutes or until the egg is set. If the crust starts to brown too much cover with foil.
- Remove from the oven to cool for 10 minutes.
- Top with chives, slice into eight pieces, and serve immediately. Enjoy!
Nutritional Info
Calories- 430 Carbs- 11.1 g Fat- 26.2 g Protein- 20.0 g
Storage
Notes
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