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Post by :bit_twiddler
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :1810
Click below to download : Low_carb - Quiche - Crustless Quiche (Format : PDF)
Low_carb - Quiche - Crustless Quiche
6 slices bacon, cut into 1/2-inch pieces, fried crisp1/2 cup Gruyere*, packed tight (not the processed stuff that comes in wedges...go for the real thing, but if you can't find it, substitute a good aged Swiss or Emmenthaler)
1 1/2 cups half & half**
4 eggs
Spray or grease a ceramic pie plate. Spread the cooked bacon on the bottom of the pie plate. Sprinkle the cheese over the bacon. Put the half & half and eggs into a medium-size bowl and beat with a whisk until well-combined. Pour gently over the bacon and cheese.
Bake in preheated 350F oven for 30 minutes. Remove from oven and let stand for 5 minutes.
Serve warm.
*The recipe called for 1/2 pound of Gruyere, but the instructions only used a packed 1/2 cup of it. I used the whole 1/2 pound, but I think it was too much. On the other hand, I don't think 1/2 cup would be enough, so use your judgment.
**For those away from the North American continent, half & half is a commercial product here. It consists of half heavy cream and half whole milk.
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4 ounces fresh mushrooms -- divided 1 1/2 pounds pork tenderloin 1/2 teaspoon salt -- divided 1/4 teaspoon pepper -- divided 7 ounces roasted red peppers -- jar, canned, drained 1/4 cup chopped fresh parsley 2 tablespoons Atkins Bake Mix -- or soy flour 2 tablespoons olive oil 3 cloves garlic -- minced 1 cup chicken broth 2 tablespoons dry white wine -- or sherry Finely chop 2 ounces of the mushrooms; slice remaining 2 ounces, set aside. Cut the tenderloin almost in half lengthwise leaving a 1/2" hinge. Open in a single layer on surface. Pound to 1/4" thickness, sprinkle
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