Re:Cheese & Bacon Quiches (an LSCDL Recipe)

[Guest guest]

Marilyn,

thanks. any reason not to line muffin tins with those crinkly muffin

liners?

thanks

Ruth

Cheese & Bacon Quiches (an LSCDL Recipe)Posted by: " Wizop Marilyn L.

Alm " LouisianaSCDLagniappe@... marilynxaWed Mar 17, 2010 1:29

pm (PDT)

Cheese and Bacon Quiches (an LSCDL Recipe)

8 jumbo eggs

1 pound mild or medium cheddar, shredded

1 pound dry curd cottage cheese or 1 – 2 cups yogurt cheese

8 strips of sugar-free bacon, baked very crisp

1/2 - 1 teaspoons white pepper

1 teaspoon baking soda (optional)

1/2 teaspoon salt

Place yogurt cheese or dry curd cottage cheese

ina very large bowl. If using DCCC, blend smooth

with a hand blender. Blend yogurt cheese and eggs

into a batter, then add the salt, pepper, baking

soda, and shredded cheese and hand mix with a spatula.

If you do not have a hand blender, you may place

about four eggs and the DCCC in a regular

blender and blend smooth, then add the remainder

of the eggs, the salt, pepper, and baking soda

and blend again. Transfer this batter to a very

large bowl, and proceed as for the hand blender

directions, adding the shredded cheese, then hand mixing with a spatula.

Fill 16 muffin cups about two thirds full of

cheese and egg mixture. Crumble half a slice of bacon into each cup.

Bake quiches in a 325°F oven for 35-45 minutes,

or until not quite firm. Turn off the oven, and

let sit in the cooling oven for about a half an

hour. Remove from oven, and enjoy.

Variations:

· If you can’t find a sugar-free bacon,

make these quiches without bacon for a quick

breakfast you can heat in a toaster oven while getting dressed in the

morning.

· Omit salt, and substitute shredded

prosciutto or other legal cooked ham for the bacon.

· Use different kinds of cheeses to your taste and tolerance.

· Add 1-2 teaspoons of your favorite egg

herb mixtures when you add the salt and pepper.

Notes: these originated as travel food when we

got tired of cold hard boiled eggs for breakfast

on our numerous trips. They fit about four to a

quart zip top bag, and freeze very well, so we

also like the keep them on hand for a quick lunch, served with a salad.

Idiot Cook's Note: The recipe even works if the

creator has a brain short and doubles the eggs,

yielding around 26 quiches instead of 16.

— Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Recipe from Louisiana SCD Lagniappe (forthcoming)

[Guest guest]

I make Marilyn's cheese & bacon quiche about once every 2 or 3 weeks. The first time the egg stuck so bad it took me forever to scrub the muffin pans. After that I purchased 18 individual silicon muffin cups (Target's bargain bin at the front of the store 6 for $2 - I love a bargain). They worked like a charm! The little quiche just peel right out and clean up is a snap

The only problem is... They're too delicious - I have no willpower where these little goodies are concerned. i have to get them in the freezer fast or I'll eat one after the other. They freeze great (4 to a ziploc) so they're easy to pull out when you're ready to reheat. But if I put them straight in my frig - o geez - I'd make a pig out of myself...LOL

To: BTVC-SCD Sent: Thu, March 18, 2010 9:52:09 PMSubject: Re:Cheese & Bacon Quiches (an LSCDL Recipe)Marilyn,thanks. any reason not to line muffin tins with those crinkly muffin liners?thanksRuthCheese & Bacon Quiches (an LSCDL Recipe)Posted by: "Wizop Marilyn L. Alm" LouisianaSCDLagniappe@... marilynxaWed Mar 17, 2010 1:29 pm (PDT)Cheese and Bacon Quiches (an LSCDL Recipe)8 jumbo eggs1 pound mild or medium cheddar, shredded1 pound dry curd

cottage cheese or 1 – 2 cups yogurt cheese8 strips of sugar-free bacon, baked very crisp1/2 - 1 teaspoons white pepper1 teaspoon baking soda (optional)1/2 teaspoon saltPlace yogurt cheese or dry curd cottage cheeseina very large bowl. If using DCCC, blend smoothwith a hand blender. Blend yogurt cheese and eggsinto a batter, then add the salt, pepper, bakingsoda, and shredded cheese and hand mix with a spatula.If you do not have a hand blender, you may placeabout four eggs and the DCCC in a regularblender and blend smooth, then add the remainderof the eggs, the salt, pepper, and baking sodaand blend again. Transfer this batter to a verylarge bowl, and proceed as for the hand blenderdirections, adding the shredded cheese, then hand mixing with a spatula.Fill 16 muffin cups about two thirds full ofcheese and egg mixture. Crumble half a slice of bacon into each

cup.Bake quiches in a 325°F oven for 35-45 minutes,or until not quite firm. Turn off the oven, andlet sit in the cooling oven for about a half anhour. Remove from oven, and enjoy.Variations:· If you can’t find a sugar-free bacon,make these quiches without bacon for a quickbreakfast you can heat in a toaster oven while getting dressed in the morning.· Omit salt, and substitute shreddedprosciutto or other legal cooked ham for the bacon.· Use different kinds of cheeses to your taste and tolerance.· Add 1-2 teaspoons of your favorite eggherb mixtures when you add the salt and pepper.Notes: these originated as travel food when wegot tired of cold hard boiled eggs for breakfaston our numerous trips. They fit about four to aquart zip top bag, and freeze very well, so wealso like the keep them on hand for a quick lunch, served with a

salad.Idiot Cook's Note: The recipe even works if thecreator has a brain short and doubles the eggs,yielding around 26 quiches instead of 16.— MarilynNew Orleans, Louisiana, USAUndiagnosed IBS since 1976, SCD since 2001Darn Good SCD CookNo Human ChildrenShadow & Sunny Longhair DachshundRecipe from Louisiana SCD Lagniappe (forthcoming)------------------------------------