This week Lucy is going to attempt to cut down on her pre holiday carbs with this delicious new take on an old classic.
Yes, it’s that time of year again for a pre holiday panic diet. I am just 4 weeks away from revealing some skin to the poor unsuspecting Greek population and feel if I could only drop a couple of pounds then maybe I wouldn’t resemble a poor stranded mammal in need of being pushed back into the sea. I exercise at least twice a week, I eat a reasonably healthy diet and I walk the dog every day, but still I can’t seem to follow even the simplest of diets. My main problem being I love food and the thought of denying myself something delicious when I want it fills me with horror. Which leads me onto today’s post for this most tasty Crustless Quiche Lorraine.
Don’t despair, I haven’t dredged up my Mother’s old 70’s cook books for this recipe, it’s right up to date, simple and oh so edible. This is basically just a great big baked omelette, but it has all the fabulous qualities of an old school Quiche Lorraine, sans the naughty pastry. This crustless creation features soft, slow cooked onions and garlic, crisp smoked bacon lardons, tons of strong cheddar and chives. It’s flexible too, so you could serve this however and whenever you like. Hot from the dish with a tomato and chive salad, wrapped in baking paper on a picnic or leave to cool to room temperature and have it with buttered new potatoes. This recipe is based on one I found on Show me the Yummy, with thanks for the inspiration. And in a spooky turn of events, the whole family inhaled this Quiche, even George, who didn’t notice the onions such was their softness and his distraction with the cheese and bacon elements.
Cutting out carbs would be a walk in the park if everything tasted as good as this Crustless Quiche Lorraine. I will be taking a slice to work for my lunch in a promising start to my low carb week. Stay tuned to see if my piety lasts beyond the middle of the week.
This recipe will appear on Lucy Loves later this week.
Crustless Quiche Lorraine Recipe
Serves approx 6 people, appetite dependent
You won’t need any exciting equipment, just a buttered 8inch or 20cm flan dish or cake tin
- 200g smoked bacon, chopped or lardons
- 1 or 2 onions, 2 if they are small, sliced
- 3 cloves garlic, finely-ish chopped
- 50ml double cream
- 150ml milk
- a good grating nutmeg
- a good grinding black pepper
- 1/4 teaspoon smoked paprika
- 6 eggs
- A couple tablespoons chives, chopped
- 250g strong grated cheese
- Some leaves, shoots, cherry tomatoes and chopped chives to serve
Pre heat your oven to around 170 degrees fan assisted and butter your 8inch or 20cm flan dish or cake tin.
Take a small frying pan and heat over a high heat. Add the chopped bacon or lardons and cook for around 5 minutes or until crisp. Drain onto kitchen paper, but keep the bacon fat in the pan.
Slice the red onion and add to the pan with the bacon fat. Lower the heat and cook the onion for around 5 minutes until softening and just turning brown. Add the chopped garlic and cook for a further minute until also just softening. Leave to cool.
Add the cream and the milk to a large jug and add a good grinding of black pepper, nutmeg and smoked paprika. Crack in the 6 eggs and the chives and whisk the whole mixture together.
Take your flan dish and add the cooked onions and garlic along with the drained bacon or lardons. Add three quarters of the cheese then pour on the egg mixture. Finish with the last quarter of cheese then put in the pre heated oven for 30 to 40 minutes or until golden brown and no longer wobbles.
Leave to sit for 10 minutes if serving hot, if not leave to cool to room temperature or refrigerate until needed. This will keep well wrapped in the fridge for a couple of days. Served with a tomato and chive salad, some leaves, buttered new potatoes, you choose.