QUICHE LORRAINE

I grew up very close to France. When you cross the border, you enter Alsace, an area that switched from German to French possession several times with revolutions and wars in Europe. Growing up, we enjoyed trips to the beautiful Vogues mountains, small villages with half timbered houses, and countless French farms that sell local wine and Muenster cheese. We would visit castles or stroll through the picturesque inner city of Colmar, enjoying the small stores and boutiques. For lunch and dinner, we went to one of the many restaurants offering French cuisine. I would usually order Quiche Lorraine for lunch. Unfortunately, I had to give up this dish when I first switched to the Specific Carbohydrate Diet. It wasn’t until last year that I tried to make an SCD-legal version. For the crust I found a great recipe in Elena Amsterdam’s The Gluten-Free Almond Flour Cookbook. The result is really yummy and I am glad I could reintroduce this delicious dish into my diet.

SERVES 6
INGREDIENTS

For the crust: (recipe from: The Gluten-free Almond Flour Cookbook by Elena Amsterdam)
1 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
1 tbsp minced scallions
1/4 cup grapeseed oil or olive oil
1 tbsp water

For the filling:
5 strips bacon
3 eggs
1 1/4 cups heavy whipping cream. (For people that are lactose intolerant I recommend fermenting the cream for 24 hours. Fermented heavy whipping cream)
11/2 tsp sea salt
1 pinch of pepper
2 1/2 cups Emmental cheese finely grated (you can also do half Emmental cheese and half Gryère cheese)

INSTRUCTIONS
For the crust:
Add almond flour, baking soda, salt, scallions, grapeseed oil, and water to a mixing bowl. Combine well and knead into a ball.

Press the dough evenly into a 9” round pie pan or 24 cm springform pan so the bottom and 2” of the sides are covered with a very thin layer of dough.

Bake at 375° F / 190° C for 10 minutes until golden brown. Remove from the oven and let cool.

For the filling:
On a rimmed baking sheet, bake bacon at 375° F / 190°C for 10 to 15 minutes until crisp. Remove from the oven. Let cool and cut into small pieces.

In a large bowl, whisk together eggs, heavy whipping cream, salt, and pepper. Add the cheese and bacon and stir until well combined.

Pour the filling into pie crust and bake in the center of the oven at 375° F / 190° C for 20 to 25 minutes until golden brown. Remove from oven and let sit for 10 minutes before cutting. Enjoy with fresh salad and dry white wine.

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