“HEALTHIFIED” QUICHE: 

CRUST:
1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp Celtic sea salt
1 egg

SWISS SAUCE:
1 TBS butter
1/2 cup chicken/beef broth
1 cup grated Swiss cheese
4 oz cream cheese
1 tsp Celtic sea salt

FILLING:
12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks (less starch than onions)
4 eggs, beaten
3/4 tsp Celtic sea salt
1/8 tsp cayenne pepper

Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.

Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.

To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.

Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell. In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)

Traditional Quiche Lorraine = 561 calories, 48g fat, 14g protein, 20g carbs, 1g fiber (19 effective carbs)

“Healthified” Quiche Lorraine = 375 calories, 29g fat, 20g protein, 7g carbs, 2.3g fiber (4.7 effective carbs)