looking to make a SCD quiche (need advice)

[Guest guest]

Does anybody know of a good quiche recepi?

Would love to try it.

Jule

[Guest guest]

On Wed, 30 Nov 2005 22:26:34 -0000 " julelogliv " DJvirtual@...>

writes:

> Does anybody know of a good quiche recepi?

> Would love to try it.

> Jule

I thought the spinach-crusted mushroom quiche in Lucy's Cookbook was

wonderful. The Grain Free Gourmet's Zucchini-crusted Quiche Lorraine was

good too.

Take care, Fay

P.S. I've made the first without the crust and it came out great.

[Guest guest]

On Wed, 30 Nov 2005 22:26:34 -0000 " julelogliv " DJvirtual@...>

writes:

> Does anybody know of a good quiche recepi?

> Would love to try it.

> Jule

I thought the spinach-crusted mushroom quiche in Lucy's Cookbook was

wonderful. The Grain Free Gourmet's Zucchini-crusted Quiche Lorraine was

good too.

Take care, Fay

P.S. I've made the first without the crust and it came out great.

[Guest guest]

>

> Does anybody know of a good quiche recepi?

> Would love to try it.

> Jule

>

Four Mini-Quiche:

Need four tart pans w/ removable bottoms.

Each quiche needs 2 eggs, and two slices of legal bacon. Plus " extras "

to taste.

1)preheat oven to 350F

2)Fry 2 slices of bacon per tart on hot skillet; ~2min each side

(should be somewhat cooked but still flexible). Pat off grease. Use

fat to grease inside of pans. Wind 2 strips around inside of each pan

like " crust " .

3) Extra #1: for bottom of crust, I use shredded zucchini, or sauteed

greens (do-ahead okay). Summer squash would be okay, too. Pat `1/4 cup

of bottom crust material into bottom of tart pans under bacon lining.

4) Scramble 2 eggs per tart pan, and pour in. (I always do this two at

a time so I know how much each pan is getting. Don't add water or

milk - too fluffy when it cooks.

5) More extras; Chop up cherry tomatoes, green pepper, little bit of

onion, or leek...whatever your family likes and looks pretty, to

taste. Place in egg mixtures, and submerge slightly.

6) Last extra:, slice up portobellos, and sautee briefly in ghee (or

butter). Arrange in pinwheel spokes over egg mixture. Sprinkle w/ salt

or cracked black pepper if desired.

7) place on cookie sheet in hot oven on middle rack and set timer for

`25 minutes. They are done when the egg in the center is set, and they

are slightly golden on top. Cooking time will vary by how many veggies

you use.

8) remove from oven and let 'rest' for a couple minutes, pop off sides

and bottom of pans directly to plates. Enjoy!

We do all kinds of variations with these (less greens and tomatoes

since nixing the oxalates around here :-)

You could also use thinly sliced turkey as the 'crust' - good for the

bottom too. For those that could do cheese, turkey, broccoli and

cheese quiche is good (my husband and I eat it on the sly, lol)

We also still do seafood occasionally, so steamed alaskan king crab is

good, in lumps w/ little bit of leek or scallions, scallops are good

too).

These freeze great after they are cool, and make great school lunches

if your kids will eat them. Good hot or chilled. :-)

-christine