Low Carb Cabin Quiche


One of my sons asked me to develop some Low Carb recipes. This is one of them with more to come.

Low Carb Cabin Quiche

Make 2 nine-inch deep dish quiches
Preheat oven to 400 degrees.

Low Carb Crust

3 cups Soy Flour

1 cup all-purpose flour

2 teaspoons salt

1 1/3 cups cold shortening

about 8 tablespoons ice cold water


1 lb. diced bacon, cooked crisp, removed to paper towel lined plate

8 oz. sliced baby bellas/cremini mushrooms

1 bunch green onions,sliced

1 bell pepper, diced

5 oz. baby spinach

2 cups grated Gruyere cheese

2 cups grated Emmentaler cheese

salt and pepper , to taste

1 tsp. ground nutmeg

16 eggs, room temperature

3 cups heavy cream, room temperature


In a large bowl, whisk together the flours and salt. Cut in the cold shortening until pea sized. Add cold water and combine gently until dough comes together. Divide dough in half . Roll out and place each half into the deep dish pie plate or deep fluted tart pans. Set aside.


Saute the mushrooms and bell pepper until tender in the remaining bacon fat. Remove to a colander on a plate using a slotted spoon to drain and cool. Add the spinach to the pan and sauté just until wilted and place in colander to drain well and cool. Place the cooled bacon, mushrooms, bell pepper, green onions and wilted spinach in a bowl; toss to combine. In a large bowl, whisk together the eggs, cream, nutmeg and salt and pepper.

Divide the bacon, vegetable mixture between the lined baking dishes; spread evenly on bottom. Divide grated cheeses evenly between the two baking dishes. Carefully pour the egg mixture between the two baking dishes.

Place each quiche on a baking sheet. Lightly tent the baking sheet with foil. Place in oven and bake for 45 minutes. Remove the foil and bake until golden and set. Remove to rack to set at least 10 minutes before serving.

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce

Petite Sirloin Stuffed with Mushroom Duxelle and Red Wine Sauce


6 petite sirloins

Mushroom Duxelle

2 tablespoons butter

8 cups cremini mushrooms, sliced

1 tablespoon garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup concentrated chicken stock

1/2 cup white wine

1/2 cup green onions, thinly sliced

1/2 cup parsley , chopped

2 cups Italian seasoned bread crumbs

1/2 cup parmesan cheese

1/8 cup red bell pepper, chopped

salt and pepper to taste

Saute mushroom in butter for 5 minutes or until browned and all liquid is absorbed. Add garlic, shallots and celery, saute for 3 minutes. Deglaze pan with wine and chicken stock. Cook on high heat until liquid is almost gone. Add all ingredients in a bowl except cheese. Fold gently. When cool fold in cheese. You can freeze any extra.

Red Wine Sauce

4 Tablespoons cold butter

1/4 cup chopped shallots

1 cup beef stock

3/4 cup red wine

1 tablespoon balsamic vinegar

2 tsp grainy Dijon mustard

salt and pepper to taste

With a sharp knife butterfly the steaks. Stuff inside with duxelle.  Salt and pepper on both sides. Sear steaks in hot pan on both side to medium rare. Remove and place on baking sheet and keep warm. Meanwhile prepare sauce:

Heat 2 tablespoons of the butter in same pan the steaks were cooked in and saute shallots until softened but not brown. Add stock, wine, vinegar and mustard and bring to a boil, loosening the bits left on the bottom of the pan. Continue to cook until reduced by half. Remove from heat and whisk in the butter until thickened. Serve immediately over steaks.

Cheesy Chicken and Mushroom Lasagna



1- 10 oz package cremini mushrooms, sliced thin

3 cloves garlic, minced

1 tablespoon olive oil

5 tablespoons butter, divided

1/2 cup white wine

2 1/4 cups  shredded roasted chicken

3 1/2 cups half and half

1/4 cup flour

2 tsp. fresh thyme

3/4 cup parmigiano-reggiano

1/2 lb. fresh mozzarella, sliced thin

1 1/2 cups Gruyere, shredded

8 oz. marscarpone

1 1/2 cup grated fontina

1 package no bake lasagne noodles

Preheat oven to 425 degrees.

Cook mushrooms, garlic, 1/4 tsp salt, and 1/8 tsp. pepper in oil and 1 tablespoon butter in a heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened. Add wine and simmer briskly for 2 minutes. Set aside saucepan.

Melt 4 tablespoons butter in another saucepan , add the flour to make a roux, whisking constantly for 3 minutes. Add milk in a slow stream and whisk until well combined. Add the thyme, 3/4 tsp salt, 1/2 tsp. pepper and simmer whisking occasionally until thickened. Remove from heat. Reserve 1 cup sauce and set aside. Stir in the parmesan into the remaining sauce , add the mushroom – chicken mixture and stir together.

Combine the marscarpone and fontina together, set aside.

Pour half of the reserved sauce into a 9×13 baking pan, spreading evenly . Place lasagne sheets, overlapping slightly, and one third of the mushroom- chicken mixture,  spread evenly, sprinkle with 1/3 of the grated Gruyere cheese. Layer with more noodles and top with sliced mozzarella cheese. Add more layers of noodles, top with mushroom- chicken mixture, sprinkle with grated Gruyere cheese. Top with another layer of noodles and top with fontina – marscarpone mixture, spread evenly. Top again with noodles and top with remaining mushroom – chicken mixture, spread evenly, sprinkle with grated Gruyere. Top with last layer of noodles and pour reserved sauce over top and spread evenly and sprinkle with remaining Gruyere.

Place on foil lined baking sheet. Cover lasagne tightly with foil not touching top of lasagne. Bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden and bubbly. Remove from oven and allow to st at least 10-15 minutes before serving.

Mushroom Salad

Mushroom Salad

This salad is great for breakfast over egg dishes as well as on steaks for dinner or on its own for lunch.


1/4 cup butter

2 lbs. cremini mushrooms, sliced

3 clove garlic, chopped

2 shallots, chopped

1 cup dry sherry

2 tablespoon sherry vinegar

1 tablespoon parsley, chopped

1/2 tsp. black pepper

sea salt, to taste

Whole Wheat Spaghetti with Mushroom Sauce



1 lb. cremini mushrooms, stemmed removed and sliced

4 fresh tomatoes, seeded, chopped

3 tablespoons butter

3 tablespoons olive oil

1 head roasted garlic

1 tablespoon parsley, chopped

1 bunch scallions, sliced

pinch of red pepper flakes

salt and pepper, to taste

1 lb. whole wheat spaghetti, cooked in salted water to al dente

Saute the mushrooms in the butter and olive oil until the moisture is almost all evaporated. Stir in the roasted garlic squeezed from the bulb, tomatoes, and parsley. Cook for 10 minutes at a simmer. Add the remaining ingredients and toss. Drain the pasta and add pasta to sauce and toss. Add pasta water to the sauce if sauce is too dry.

Deep Dish Ham-Mushroom and Spinach Quiche

Deep Dish Ham-Mushroom and Spinach Quiche


Line a 10×2 inch quiche pan with pie crust or (2) 10×1 quiche pans

14 oz. cooked ham, diced

1 1/2 cups sliced mushrooms

1 1/2 cups fresh baby spinach

1/2 cup sliced green onions

1 1/2 cups shredded Gouda cheese

1 1/2 cups shredded Emmentaler cheese

8 eggs

2 cups half-and-half

2 tsp. Dijon mustard

1 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. paprika

1/4 tsp white pepper

Preheat oven to 450 degrees.

Scatter Mushrooms, spinach and ham evenly on the bottom of the lined quiche pan . Sprinkle the grated cheese evenly over the top. In a large bowl whisk together the eggs, half-and-half, nutmeg, pepper, salt and paprika. Pour over the top of the cheese. Place quiche on baking sheet and bake in preheated oven for 10 minutes and reduce heat to 350 degrees until quiche is nicely browned and just set in the center. Let set about 3 -5 minutes before slicing into wedges.

How about a special dinner? Petite Sirloin with Irish Whiskey and Mushroom Sauce

Petite Sirloin with Irish Whiskey and Mushroom Sauce

6 petite sirloin steaks, 1 -1/2 inch thick

10 oz. sliced cremini mushrooms

1/2  onion, diced

half a head of roasted garlic, pulp squeezed out and reserved

1/2 cup Irish whiskey

1 cup heavy cream

olive oil

Salt and pepper; to taste

In a hot cast iron pan, drizzle with a little bit of olive oil.  Season the steaks with salt and pepper on both sides. Place steaks in hot pan and sear for 4 minutes on each side or until golden brown on both sides. Place on baking sheet and cover with foil.  Place steaks in oven set at 375 degrees while making sauce. Add the onions to the pan the steaks were seared in along with more olive oil, if needed. Saute until softened and add the mushrooms. Cook mushrooms until softened and moisture released has evaporated. Add the garlic pulp. Remove pan from heat and add the whiskey. Return to heat and reduce until liquid is nearly gone. Pour in cream and simmer until slightly thickened. Remove steaks from oven and serve with sauce on top. Steaks should be medium rare depending on thickness.