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.
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.
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.
"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.
A standard large egg weighs two ounces and 1/2 cup of dairy (whole milk) is four ounces, therefore a handy 1:2 ratio! 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.
Classic custards use heavy cream, but 2% milk contains a fraction of the saturated fat and is still plenty rich. Flavor your custard with salt, pepper, a pinch of nutmeg and fresh herbs such as chives, oregano, parsley or tarragon.
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.
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. Some frittatas are made with egg whites only.
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.
The main draw of glass is that you can easily monitor the bottom and sides of the pie as it bakes. Metal pans conduct heat proficiently and are generally thinner than glass or ceramic, making them champs at browning crusts.
You need to pre-bake the crust first before you add the egg mixture. 10–15 minutes in a 350°F oven should be sufficient. If it is still soggy after that you can seal the crust with an beaten egg wash before adding the filling. The egg wash will seal the crust and not allow the moisture to penetrate it.
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.
It doesn't matter what kind of quiche you're making; the best quiches jiggle a little bit on the top/center. They just do. It means they're perfectly baked – wobbling for the whole world to watch. When you've mastered this technique, you know you've officially made it.
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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