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Full Online Book HomeLearning KitchenLow_carb - Quiche - Crustless Quiche
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Low_carb - Quiche -  Crustless Quiche Post by :bit_twiddler Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1885

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.
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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

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