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 too watery to serve it could be because it was overbaked or underbaked, the egg to dairy ratio was not correct, the ingredients have too much liquid or it was baked on the wrong rack in the oven.
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.
To be considered Quiche Lorraine, the quiche must be made with eggs, heavy cream, bacon, and Swiss cheese. Any quiche that strays from this formula with the omission of bacon or the addition of other ingredients such as ham, sausage, vegetables, etc. is considered quiche, not Quiche Lorraine.
"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.
Using too many eggs in the custard results in a quiche that rubbery and too firm when baked, while not using enough will prevent the custard from setting. Follow This Tip: Remember this ratio: 1 large egg to 1/2 cup of dairy.
Is Heavy Cream the Same as Heavy Whipping Cream? Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names.
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.
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.
A quiche is a type of custard and can crack if the ratio of egg yolk to cream is not right (try about 2 whites, four yolks and a little less than 400 ml cream). If you are using light cream then that is also a mistake. A quiche can also crack if you cook it too quickly or in too hot an oven.
Some recipes like quiches recommend partially cooked pie shells because the baking time wouldn't be long enough to fully cook the dough otherwise. Pre-baking a crust can ensure that your pie or tart crust will be fully baked and browned, and not soggy.
We've all had a slightly bland quiche before, and there's nothing worse. To avoid this classic trap, take a little of your egg mixture and fry it in a pan until cooked through. Taste it for seasoning, and this will give you a good indicator of whether you've nailed that seasoning or if it needs another pinch of salt.
Simply put, eggs do the thickening and cream creates richness. I use a ratio of 1 egg to 1/3 cup of cream to get a firm quiche with a lot of flavor. Make sure that whatever you're adding to the filling (veggies in particular) is free of any excess liquids.
Baked quiche should be removed from the oven before the center is completely set. The center will jiggle slightly when cup or dish is gently shaken. Quiche will continue to “cook” after it's removed and center will firm up quickly. Over baked quiche may curdle.
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 Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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