Ingredients
Four Servings
8g net carbs per serving
70 g (2½ oz) green peas, frozen, or fresh
70 g (2½ oz) green peas, frozen, or fresh
55 g (2 oz) butter, divided
1 (110 g) yellow onion (also known as brown onion), finely chopped
110 g raw bacon, roughly chopped
5 large eggs
160 g (5½ oz ) ricotta cheese
50 g (1¾ oz) shredded/grated Parmesan cheese1 (110 g) yellow onion (also known as brown onion), finely chopped
110 g raw bacon, roughly chopped
5 large eggs
160 g (5½ oz ) ricotta cheese
½ tsp sea salt
1⁄8 tsp ground black pepper
1⁄8 tsp ground black pepper
Instructions
can be seen here
Parmesan Cheese ..."Originates from the Parma region of Italy, this is one of the world’s most popular cheeses, stamped with the official Parmigiano Reggiano mark as a guarantee of origin. Fragrant and tangy, it has a hard, grainy texture and a buttery yellow colour. Once tasted, it's hard to resist the delicious piquant taste and crumbly texture of parmesan. There are countless ways to savour the flavour.
Parmesan, or Parmigiano-Reggiano to give it its proper name, is one of those magical flavour-enhancing ingredients. A few curls of finely shaved parmesan, for example, make a pear and fennel salad taste irresistible, just as a chunk of parmesan rind transforms a slow-simmered minestrone into a gorgeous savoury meal.
The secret of parmesan's intense flavour lies in the fact that it's made with fragrant unpasteurised milk and that the cheese is carefully matured over a long period. The cheeses are matured for between 18 and 48 months, depending on the kind of cheese and the producer. The result is a hard, honey-coloured cheese with a crumbly, almost crystalline texture."
More about Parmesan here
Dear reader, you will find a variety of recipe ideas within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
29 comments:
This sounds delicious. And not only no carbs from the crust, but less calories to eat too. Happy new week.
It sounds interesting...but this is one of those things I would like to taste before I tried making it. It mostly sounds delicious, though.
...this is something that I'd like!
Adoro el chiche así que haré esta versión mas sana. Gracias por la receta.
reminds me I have a block of parmesan to use.
I used to make a lot of quiches for the tearoom I worked at years ago. But since I retired and have made them for us, I have often left the crust off. These ingredients are different than what I have used, but I like all of them and would like to try this version. It looks delicious! Thank you Jan, and for the information you have included.
Ohh I made this dish along time ago but now forgotten.Thanx for sharing it is really good nam nam😊😊😊
I love quiche lorraine.
I do like parmesan cheese, so yummy in so many things
I love egg-related dishes and this looks like a terrific recipe! Happy week!
I adore crustless quiche lorraine!
sounds so delish...x
That would be nice with a different cheese for me
No bacon for me, but otherwise this is something I would enjoy. Thank you.
My mouth is watering just thinking about this! Thanks and have a great day!
It looks delicious.
This looks really good :-D
Looks delicious, another great recipe!
Thanks for sharing. Have a happy day!
Yum!
Something quick and easy, right up my street.
I love these kinds of dishes because they do reheat well. I've never had one with peas so ingredients are on the list and plan to make this tomorrow morning!
This makes me very hungry!!!
Sure sounds and looks good.
i think I want Quiche after seeing this.
Pinning.. I love how it has peas in it!
Looks delicious. A perfect brunch food and low carb too.
Sounds delicious and carb smart!
oooooh i love this!! no peas for me please!!
I would love to have this for breakfast!!! Big Hugs!
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