Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_carb - Quiche - Crustless Quiche
Famous Authors (View All Authors)
Low_carb - Quiche -  Crustless Quiche 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 crisp
1/2 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.
If you like this book please share to your friends :
NEXT BOOKS

Low_carb - Salad -  Asian Chicken Salad Low_carb - Salad - Asian Chicken Salad

Low_carb - Salad -  Asian Chicken Salad
1/3 cup soy sauce 1/4 cup rice vinegar 1 tablespoon lime juice 2 tablespoons Splenda 3 cloves garlic, crushed 1/2 teaspoon red pepper flakes, or to taste 3 cups bok choy, thinly sliced 3 cups napa cabbage, thinly sliced 1/4 cup carrots, grated 1 cucumber, thinly sliced 1/2 cup scallions, sliced 1/2 cup fresh cilantro, chopped 4 boneless skinless chicken breasts, grilled 1/2 cup walnuts, chopped Oil First, toast the walnuts. Put them in a heavy skillet with a couple of tablespoons of oil, and stir them over a medium flame for about 4-5 minutes, or until they're brown
PREVIOUS BOOKS

Low_carb - Pork -  Stuffed Pork Tenderloin Low_carb - Pork - Stuffed Pork Tenderloin

Low_carb - Pork -  Stuffed Pork Tenderloin
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
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT