Quiche Lorraine is one of the best-known savory pies and also one of the tastiest. Definitely not very dietary in the "normal" version thanks to the use of Lo Dough instead of puff pastry and a few precautions in the filling, you can enjoy an excellent Quiche with very few calories and only 2.3g of carbohydrates per portion.
Quiche Lorraine Low carb with Lo Dough
Ingredients for a quiche (4 servings)
- 1 base Lo Dough
- 2 strips of low fat (or normal) bacon cut into strips
- 5 cherry tomatoes cut in half
- A handful of grated cheddar (or cheese of your choice)
- 150ml semi-skimmed sour cream (half fat)
- Chopped parsley
- 4 eggs
- 2-3 sprays of cooking oil spray
Preparation
1) Preheat the oven to 160C
2) Grease a shallow 20cm quiche pan with a couple of drizzles of cooking oil and line it with a circle of baking paper.
3)Take Lo Dough and roll it out delicately with a rolling pin placing it between the two thin sheets of paper found in its packaging.
4) Spread the Lo-Dough evenly into the pan, taking care to press it tightly into the corners and create a vertical edge.
5) Sauté the bacon strips in a non-stick pan, drain them on kitchen paper and then arrange them on the spread out base together with the cherry tomatoes cut in half and the chopped parsley.
6) Beat the four eggs and the semi-fat creme fraiche in a bowl, season to taste with salt and pepper (don't overdo it because the bacon and cheese are already tasty) and carefully pour over the bacon and tomatoes. Top with a sprinkle of cheese.
7) Bake for 30-40 minutes, carefully covering with aluminum foil for the first half of the cooking time. The egg mixture will puff up a bit like a soufflé during baking, but will deflate as the quiche cools.
Enjoy hot or cold!
Macros (approximate) per serving (1/4 quiche)
- 175kcal
- 12.9g Fat
- 2.3g Carbohydrates
- 2.4g Fibers
- 7.5g Protein
