Low Carb Cabin Quiche

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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

Filling:

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

Crust:

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.

Filling:

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.

Spinach-Pancetta Quiche

Spinach-Pancetta Quiche

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preheat oven to 350 degrees

Crust

1 cup chilled butter, cut into cubes

3 1/2 cups flour

1/4 tsp salt

1/2 cup white wine

1 egg

1/4 cup olive oil

Filling

6 eggs

2 cups heavy cream

salt and pepper , to taste

1/4 tsp nutmeg

1 tablespoon fresh thyme leaves

2 cups yellow onion, chopped

1/2 lb. pancetta, chopped

1/4 cup grated parmesan

1/4 lb. Gruyere cheese, grated

1/2 lb. fresh baby spinach

In the bowl of a food processor fitted with metal blade add flour, salt, and butter cut into cubes. Pulse until it resembles cornmeal. Add the wine , olive oil and egg. Blend until dough comes together. Remove from bowl and divide in half. Place one half wrapped in plastic in freezer for later use. With the other half, wrap and refrigerate at least 30 minutes. Roll dough out to fit a 10 pie plate or 1 1/2 -2 inch deep tart pan. Prick bottom with fork , line with parchment and weight down with pie weights or dried beans(dry beans can only be used for weights once used as such, save for other crusts which need weighted) Place crust on baking sheet and bake 30 minutes. Remove from oven and gently lift parchment and beans. Set crust aside and complete filling.

In a large bowl combine cream, eggs, thyme , salt /pepper and nutmeg. Whisk and set aside.

In a sauce pan add pancetta and cook until browned and crisp. Remove the pancetta and place on plate with paper towels. Add the chopped onions to pan with pancetta fat and saute until translucent. Drain through and sieve to remove fat and add onions and pancetta to a large bowl. Stir in spinach and cheese.

Place pancetta , cheese , spinach mixture into crust and spread evenly. Slowly pour in cream mixture.

Bake for 1 hour 20 minutes or until golden and set. Depending on the thickness of the pan cooking time varies. Remove from oven and allow to set 10 minutes before slicing.

Deep Dish Ham-Mushroom and Spinach Quiche

Deep Dish Ham-Mushroom and Spinach Quiche

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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.