Quiche Lorraine With Swiss

Quiche Lorraine With Swiss


Preheat Oven to 350

Make Almond Crust

1 1/2 Cups Almond Flour
4 Tablespoons Butter (Melted)
1 Tablespoon Sugar Substitute

Mix all the ingredients in a bowl and then press into pie plate.

Make Filling:

Layer Bacon (about 10 slices cooked and crumbled), sprinkle with 1/4 cup of sliced green onion and 1 cup of shredded swiss.  Whisk together 6 eggs, 1/2 cup of milk and 1 cup of heavy cream. Season with 1 teaspoon of salt and 1/2 teaspoon of white pepper. Add a dash (1/8 tsp) of Nutmeg.  

Pour into dish.  Top with 1/2 cup of shredded swiss and sprinkle wiht cayenne pepper.

Bake 40-45 Minutes.

Almond Crust

Almond Crust

Ingredients:

1 1/2 Cups Almond Flour
4 Tablespoons Butter (Melted)
1 Tablespoon Sugar Substitute


Preheat oven to 350°F.
Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.

Pumpkin Chiffon Pies

Pumpkin Chiffon Pies

FOR THE CRUST
32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
FOR THE FILLING
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook’s Note below)
3 large eggs, separated
1/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

For adding to the egg whites later:

1/2 cup of sugar

1. Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
3. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved (RIGHT AFTER REMOVING FROM HEAT- It is easy to forget and let it cool without adding the gelatin). Let cool completely.
4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).

THIS only makes 1 and 1/4,  9 inch pie. Probably want to double it to make two.