Okay this is a recipe Rossana gave me to try and I must say its defiantely worth posting.

I found the dough to be a smaller amount then what I would need for my quiche dish as my dish is very wide (bigtime quiche lover). So what I did was use a muffin pan and made mini ones. Next time I make my normal quiche I will make this crust for it aswell and just double the amount so it fits.

Mine was'nt a lorraine though as I just used what I had on hand at the time. I made mine the same but instead of the bacon, onion , taco sauce and spice I used crab, spinach and some lemon juice. You might not want to use as much bacon as in the recipe, up to you.

As for the crust it was great and lifted out the pan with no effort at all. Also with this recipe theres no cooking the pastry blind etc making it alot easier to make then a 'high carb' quiche. Here it is!

Low Carb Quiche Lorraine

Serves: 8

Pastry

Ingredients:

2 tbsp grated Parmesan Cheese
1 egg
20g (about 1tbsp) softened butter
50g almond meal
25g sesame seeds
pinch of salt


Method

Place all ingredients in a large mixing bowl and beat until well combined. Lightly brush an oven proof quiche dish with oil and press a thin, even layer of the mixture over the base and up the sides of the dish.

Filling

Ingredients:

8 rashers of lean bacon (trimmed of fat), diced and cooked (fat is ok)
4 eggs
4 tbsp of grated Parmesan Cheese
30g grated, light cheddar cheese (use regular please)
100ml light cream (use regular)
1 dessertspoon taco sauce (no added sugar)
½ medium onion, diced
½ tsp all spice seasoning
1 tsp dried parsley

Method:

Saute onion in a lightly oiled non-stick pan until transparent and softened; allow to cool. In a large mixing bowl, combine all ingredients and mix thoroughly.

Pour into pastry shell and cook in a preheated oven to 180 degrees for approx 30 minutes or until filling is set and lightly browned. Serve hot or cold with your favourite salad or cut into small squares and present as hors d’oeurves.

Approx PFC per serve: 16 – 16 – 1 and cals per serve 207

Yeah I was very impressed with that crust, I was not expecting it to turn out like it did.

Yeah I think those seeds are more there for taste then anything (for those that like the sesame seeds). Sometimes I prefer to have sesame seeds on my stuff and sometimes I don't.

Yes, considering LSA contains sesame you may as well replace that as well.

I had trouble finding this as the original thread I made looks to have been lost all those years ago when we were hacked. Luckily I quoted the full recipe in the eggs thread so I have taken that and the replies in that thread and moved it to its own thread

Could he make a batch of ham and egg cups after school, they’re so easy to just grab out of the fridge and eat cold in the mornings.

What about those muffins you were making one time?

That’s awesome, Im pretty sure I only ever made it the one time, which was wow 14 years ago now lol so I forget what it was like.