Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later renamed Lorraine. The word ‘quiche’ is from the German ‘Kuchen’, meaning cake.
The original ‘quiche Lorraine’ was an open pie with a filling consisting of an egg and cream custard with smoked bacon. It was only later that cheese was added to the quiche Lorraine. Add onions and you have quiche Alsacienne. The bottom crust was originally made from bread dough, but that has long since evolved into a short-crust or puff pastry crust, including variations to encompass a lower carb recipe, of which there are two below.
Crustless Quiche Lorraine
This simplified version of the classic French tart requires no pastry skills.
Delicious served warm from the oven or cold the following day.
Ingredients
Serves Four
4g carbs per serving
low-calorie cooking spray
8 lean bacon rashers, roughly chopped
1 onion, finely chopped
6 large free-range eggs
100g/3½oz Cheddar, grated
2 tbsp chopped fresh tarragon
2 tbsp finely chopped fresh chives
100g/3½oz cherry tomatoes, halved or quartered
salt and freshly ground black pepper
crisp green salad, to serve
Instructions
can be seen here
Vegetarian Low-carb Quiche
always enjoyable, lovely for family or friends gatherings
Ingredients
Six Servings
10g net carbs per serving
Pie crust
2 oz. butter, softened or coconut oil
1¼ cups almond flour
½ cup sesame seeds
1 egg
1 tbsp ground psyllium husk powder
1 pinch salt
Filling
9 oz. kale, de-stemmed and chopped
3½ oz. leeks, finely chopped
5 oz. feta cheese, crumbled
3 eggs
1¼ cups heavy whipping cream (double cream/thickened cream)
3½ oz. walnuts, chopped
1 tsp chili flakes
1 tsp salt
½ tsp ground black pepper
4 oz. sun-dried tomatoes in oil
Instructions
can be seen here
Need help with weight/measurement conversion
see here
Dear reader, you will find a variety of recipe ideas and articles within this blog, but 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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
35 comments:
love quiche... any kind.
This is another good looking recipe. Thanks!
Never made quiche before.
This looks and sounds so delicious. We have never had fresh tarragon before. I might have to get some and try this dish.
I hope all is well with you and the family. Have a wonderful week, my friend.
Gracias por la receta. Te mando un beso.
Love quiche! I usually use pork rind to make crust or go crustless.
Looks delicious! I make quiche often and do like that these are low-carb. Perfect for an Easter brunch. Thank you for sharing. Hope you are enjoying the first signs of spring! x K
Don't mind a quiche once in awhile.
Never knew it was originally German. Interesting about the name, too. So sad my freezer is full, but I´ll keep this in mind! I really need to say thanks again. You helped me on the first steps a lot!
My mother was known as The Queen of Quiche for hers were second to none. I bought a crustless quiche the other day but it had a pastry base which confused me. Now I must pull the box out of the recycling!
Bon Appetit! Debbie
...these look great!
Greap recipe! I would like to try to make it with olive oil instead of butter.
Thanks :-)
I love quiche, both look delicious.
Take care, enjoy your day!
No lo he comido nunca. Cada lugar tiene sus propias costumbres culinaria.
Que tengas un agradable día.
Great recipe x
Looks very appealing
Blessings to you and yours dear Jan 🥰
The idea of using an alternative crust sounds like something I might enjoy. I love quiche
Sounds good. I could easily tweek the veggie one to be dairy free. I had a vegan quiche a while ago and it was okay.
That looks so delicious, Jan. Thank you for sharing the recipe.
Yum... I am going to try this recipe. Thank you!
Looks delicious -Christine cmlk79.blogspot.com
sure is packed through with all kinds of goodies
Dear Jan!
You always have delicious things. This food looks very colorful and delicious.
Hugs and greetings.
That looks so good.
Hi Jan,
Hum!hum! How delicious it looks ❤️
Thanks for the recipes.
Hugs and all the best
Maria
I buy cheese and bacon quiche from a local farmers market quite often..They make little ones that I cut in to four servings (little). I can do without the crust....it's not that great..Enjoy your day!!
Sounds and looks good.
That sure looks good!!!
Boa tarde. Uma ótima tarde de quarta-feira. Nossa, deu até água na boca. Parece delicioso.
I have never had quiche. Maybe I will now. Thanks.
This looks delicious and I love a good quiche. Crust less just makes it even healthier to eat.
I think my mother used to make these. I can't recall for sure.
I used to eat quiche often but have gone off it, probably had it too often.
No la he comido nunca, pero parece apetecible. Besos.
I eat crustless quiche every morning. Your recipe sounds wonderful.
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