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    Mushroom-Cheese Quiche w/ Broccoli Salad


    Source of Recipe


    Blaine's Low Carb Kitchen - Fit TV

    List of Ingredients




    Filling:
    1 cup heavy cream
    5 eggs
    2 tbsp. olive oil
    2 cup mushrooms, sliced
    6 oz. Jarlsburg® or Swiss cheese, grated
    2 tbsp. shallot, minced
    3 tbsp. scallion (raw) - sliced

    Crust:
    1 Cup soy flour, sifted
    1 stick butter, cut in eight sections
    3 tbsp. heavy cream
    2 tbsp. water
    1 cup parmesan cheese

    Broccoli Sprout Salad:
    1 small package Broccoli Sprouts
    2 tbsp. fresh ginger, minced
    Juice from lemon
    1 tbsp. red onion
    2-4 tbsp. vinegar
    1 cup olive oil
    Salt and pepper to taste

    Recipe



    Filling Preparation:
    Preheat saute pan over medium heat. Cook mushrooms, shallot and scallion in pan with 2 tablespoons olive oil until soft (about 7-8 minutes). Season with salt and pepper to taste. Drain well in strainer. Beat eggs and heavy cream for 4-5 minutes in mixer or with wire whip Put 1/2 of mushroom mixture in bottom of quiche crust. Pour 1/2 of egg mixture over filling then top with half amount of cheese. Repeat with filling, egg mixture then cheese. Bake in 375-degree oven for 45 minutes. Serve with Sprout Salad.

    Quiche Crust Preparation (Makes 2 Pie Crusts = 10.5 net carbs per Crust):
    Mix soy flour and Parmesan cheese together with rubber spatula. Add butter in sections until mixture starts to crumb. Gradually add heavy cream and water. Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes

    Broccoli Sprouts with Ginger Lemon Vinaigrette Preparation (approximately 3.5 net carbs for entire salad):
    Beat vinegar, ginger, lemon juice and onion in small bowl with wire whip. Slowly drizzle in olive oil while vigorously beating with whip. Season to taste with salt and pepper. Toss sprouts with 2-3 tablespoons of dressing and serve with quiche.

    Yields 8 servings - approximately 6 net carbs per serving

 

 

 


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