Quiche (flourless)

[bleudauvergne]

Quiche (flourless)

Serves 4 as Main Dish.

This quiche is made without a crust and is a dinner menu item in a Montignac menu. The recipe can be followed for any low carb diet. The original recipe contains bacon, which I don't eat when following the Montignac method, because most bacon is sugar cured. I have also cut this recipe significantly, due to the copious amounts that Montignac recipes yield, and my prior experience with quiche. I feel that this can easily serve 4 reasonable servings with no leftovers.

• 4 eggs
  
• 200 g leeks
  
• 150 g leftover meat, pork, chicken, etc.
  
• 1 small onion
  
• 150 g creme fraiche or heavy cream
  
• 100 g hard cooked cheese, any kind
  
• 1 T olive oil or poultry fat
  
• salt, pepper, grated nutmeg
  

Wash the leeks and save only the white and tender green parts. Slice them into 1/2 inch rounds. Mince the onion. Cut the meats into 1/2 inch cubes.

In a saucepan over medium low heat, sautee the minced onion and the leeks in about 2 T of olive oil until they are soft and translucent. This should take about 15 minutes. Add salt and pepper.

Break the eggs into a bowl, beat with the creme fraiche to combine, and season with salt, pepper, and nutmeg. Incorporate the grated cheese, the meats, and add the onion / leek mix, using a slotted spoon to avoid adding the cooking liquid.

Put the preparation into a greased gratin dish. Bake in a 160c / 300f degree oven or in a bain-marie for 40 minutes.

Serve warm.

( RG1290 )