But first, what I love about breakfast dishes is that you can make them for dinner!
Easy for the holidays, breakfast or brunch is this Crustless Quiche Lorraine Recipe, a low-carb, keto-friendly recipe. Made with eggs, heavy cream, Swiss and gruyere cheese. You can also try my Shallot Roasted Red Pepper Mini Egg Omelets, served with slices of avocado.
We all want to savor the season, so the more we can think ahead and keep things simple, the better.
Main Ingredients for this recipe?
1. Cook and crumble the bacon 2. Grate the cheese 3. Chop the onions 4. Half moon onions: Halve it and then cut it crosswise, for pretty, half moon shapes!
When your guests come, it’s ready to assemble, bake and serve!
The Wholesome Yum Easy Keto Cookbook
Maya’s website is all about the ketogenic diet. It’s a diet that’s super popular right now because it stabilizes mood, raises energy levels, controls blood sugar, lowers blood pressure, improves cholesterol, and more. Overall, it’s really healthy food!
The Wholesome Yum Easy Keto Cookbook is packed with delicious and easy keto recipes, including everything you need to make them foolproof—from step-by-step instructions that even novice cooks can follow, to great tips and variations that will help you nail each recipe and even make it your own.
1/2cuphalf moon sliced onions, Halve it and then cut it crosswise, for pretty, half moon shapes!
6large eggs
1/2cupheavy cream
1/2tspsea salt
1/8tspcayenne pepper
2Tbspfinely chopped chives
1cupshredded Swiss cheese, divided into 3/4 cup and 1/4 cup
1cupshredded gruyere, divided into 3/4 cup and 1/4 cup
Instructions
In a large sauté pan, fry the bacon over medium until crispy on both sides. Set aside to drain on paper towels, leaving bacon grease in the pan.
Add the onion to the pan with the bacon grease and sauté over medium heat for about 10 minutes, until translucent and starting to brown. Set aside to cool slightly.
Preheat oven to 350 degrees F and grease a 9X13 inch pie pan.
In a large bowl, whisk together eggs, cream, salt, cayenne, and chives. Stir in 3/4 cup of Swiss and gruyere cheeses.
Pour the egg mixture into the prepared pie pan. Sprinkle with the cooked onion. Cut the bacon into small pieces and sprinkle over the eggs. Push the onion and bacon into the eggs. Sprinkle with remaining 1/4 cup of each cheese.
Bake for 30-40 minutes, until knife is inserted in the center and comes out clean.
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
Crustless quiche is similar to a traditional quiche where it has savory egg custard loaded with cheese and mix-ins, but it's baked without a pie crust. It's the easygoing egg bake answer to practically every breakfast problem I've ever seen.
Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
Quiche (/ˈkiːʃ/ KEESH) is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon.
BAKE in center of 375°F oven until center is almost set but jiggles slightly when dish is gently shaken and knife inserted near center comes out clean, 30 to 40 minutes.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
Often associated with French cuisine, quiche is a savory egg custard baked in pie crust. The base comprises eggs, milk, and cream, cheese, and any variety of ingredients are added for flavor. This cheese quiche uses cheddar, and Swiss cheese is a nice addition.
Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.
A frittata is an Italian egg dish like an omelet or quiche but lazy and forgiving. It's lazy because the recipe is easy, and you don't have to do the tricky omelet fold. It's also forgiving since you don't have to make a crust, and it uses no cream or milk, unlike an omelet or quiche.
For gluten-free crust, try making a sweet potato crust. The Custard: For your custard to set properly in the oven, use this easy ratio: 1 part dairy to 2 parts eggs. Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich.
But it's possible to make quiche without heavy cream — you could try a sour cream substitute for the cream, although keep in mind that sour cream also is high in calories, at 455 per cup, and contains almost 45 grams of fat per cup as per the USDA.
If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.
Purists will tell you that only bacon, cream, and eggs are allowed. Though it is common to find other ingredients like Gruyere cheese, caramelized onions, and even chives. The original quiche Lorraine may not include cheese, but I won't tell anyone if you decide to add one cup of shredded Gruyere to the mix.
And yes, as you'll see, you should always prebake quiche crust to avoid a gummy pastry. Preheat the oven to 450°F. Roll out your homemade or purchased refrigerated dough into a 12-inch circle.
According to Real Simple, this typically occurs when adding too-wet ingredients to the quiche filling, layering the egg custard with, for example, large slices of raw tomato or raw zucchini. These vegetables, while tasty, have a high water content when raw, which will weep into the quiche as it bakes.
Excess moisture is one reason why quiches collapse in a watery pool on your plate. Vegetables and meats like ham give off tremendous amounts of water when they're cooked. Therefore, if you're using vegetables in your quiche, it's imperative that you cook them first.
One reason your frittata is soggy, is that an ingredient you used had water or other liquid that was released when cooking the frittata. One solution, is to drain all ingredients first before mixing, or to reheat the ingredients seperately, until the liquid is removed.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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