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.