10 Inch Quiche Lorraine Recipe

LowSodium Spinach Quiche Diabetes Strong

WebFeb 18, 2023 · Step 2: In a large sauté pan over medium-high heat, add the olive oil. Step 3: Once the oil is hot, add the mushrooms and sauté for 3 – 5 minutes until they have …

Rating: 5/5(6)

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Healthy Quiche Lorraine {GF, Low Cal, Low Carb}

WebSep 7, 2020 · Drain the cauliflower and set aside to cool. In a large mixing bowl, whisk together the eggs, egg whites, garlic powder, salt and …

1. Place cauiflower in a pot and cover with water then bring the pot to a boil. Boil 15 minutes or until the cauliflower is very soft. Cutting the cauliflower smaller will allow it to boil faster.
2. While the cauliflower boils, cook the turkey bacon in a skillet according to package instructions. Remove the turkey bacon from the heat and transfer to a cutting board to cool.
3. Drain the cauliflower and set aside to cool.
4. In a large mixing bowl, whisk together the eggs, egg whites, garlic powder, salt and pepper. Set aside.

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Classic French Quiche Lorraine Once Upon a Chef

WebMar 22, 2022 · In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined. Spread …

1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet (this makes it easy to move in and out of the oven). Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. Set aside and turn the oven down to 325°F.
2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.
3. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
4. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.

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