Low Carb Quiche

by admin on June 10, 2010

low carb quiche

Quiche can make for a healthy low carb meal or snack

I’m going to start off with a little shallot, a touch of olive oil and some beautiful mushrooms I picked up from my local produce store, these are just regular button mushrooms. That looks about good.

My pan is preheating over here. Feels good. Just a little oil, not much, just to get it going. Because this is the thing, when you do this, you are basically going to sweat this shallot (I’ve got about half a shallot there), you are going to sweat that. You are going to sweat these mushrooms. If you do not drain that stuffing, all that moisture is going to go into your little quichey quiche and guess what – it will be all runny and it won’t stand up and be nice and firm. A little bit of pepper…

When you are making this crust, the coolest thing it’s going to give you is the texture, that crunchy crunchy texture. Everybody thinks, oh you can’t have eggs, there high in calories, there high in cholesterol…guess what, I lost 29 pounds, ate eggs whenever I felt the urge (its not like I forced them into my diet) ate them whenever I felt the urge and my cholesterol is below 200.

What I have in my bowl, is butter that I creamed, then I added my soy flour, my parmesan cheese and made crumbs. There is also 2 teaspoons of baking powder, 3 tbsp’s of cream and 2 to 3 tbsp’s of water depending on how it reacts. It looks good, it’s all pulling away from the bowl now, that’s the action we want.

What I’m going to do now is just let this sit in the refrigerator for about an hour or two and let it rest and I have done that. You can feel the difference. This dough is actually just a little more pliable.

I don’t roll this out because I don’t think that I can get the thin consistency that I like so I just press it out with my hands. I can actually remember as a young kid eating one of my grandmothers pies and when you cut it and you looked at it from the side it wasn’t uniform across the crust and I always wondered why and then a couple of years later I actually made a pie crust with Granma Merik and this is how she did it. She just started in the center and she worked with her fingers and I just feel like when I do this, I usually work it across one way and then work it across the other way, work it up the side a little bit.

General rule, no mater what quiche you are making, this is the way I do it. 5 eggs and a cup of cream – basic batter. We are going to start on low, looks like our mushrooms are done. If you like, you can use and egg substitute which has lower cholesterol but generally has the same low carb count or no carb count I should say.

I’ll pour a little batter in. we will make like layers here, you know. Little bit of shallot and mushroom, a little cheese. Cheese and mushroom, just like that burger they are selling all over, you know, what a combo. Mushroom Swiss burger. The mushrooms even grow in Switzerland.

I like a little bit of green onion, save a little bit for the top, a little more batter…

Ok, you can get 6 or 8 out of this and there we go.

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