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Old 01-28-2012, 07:12 AM   #1
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Your Best Quiche Recipe

Hi everyone,

I've been winging it, but lately something's wrong with my quiche - the texture is just off. I find quiche to be a go-to food that seems good any time of day and is a good thing for a make ahead meal.

Please help and post your favorite quiche recipe. Thank you.
B
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Old 01-28-2012, 07:39 AM   #2
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Upside-Down Mushroom Omelet/Quiche

This is my best omelet/quiche dish to date. We just love mushrooms and caramelized onion together! Nice visual impact for serving company, too. Though you can use another cheese in this, it just won’t be quite as good as with the smoked Gouda, as I discovered when I myself substituted Monterey Jack cheese one time. Just not as impressive with other cheeses. You should omit the wine if still on Induction or you prefer to not use it. If you carefully slide a teflon spatula under this to loosen bottom first, you can flip this over, in tact, onto the serving plate easier.



INGREDIENTS:

2 T. unsalted butter
6 large mushrooms, sliced
2 oz. onion, sliced thin
dash salt and pepper
2 T. white wine (omit if still on Induction)
2 T. heavy cream
3 eggs
3 oz. grated smoked Gouda cheese

DIRECTIONS:

Preheat oven to 350║. Melt butter in non-stick skillet. Saute onion and mushrooms, along with salt and pepper until soft. Add wine and continue to cook another minute or so. Arrange mushrooms/onions in flat layer at bottom of the skillet. In a small bowl, beat the eggs and cream together. Evenly and gently pour eggs over mushrooms, trying not to disturb their flat layer. Sprinkle the gouda cheese on top and pop in to oven. Bake at 350║ for 10-15 minutes or until center is no longer wet. Using a large teflon spatula to loosen from the pan, flip the entire omelet onto a serving plate. It’s pretty with the mushrooms UP!

NUTRITIONAL INFO: Makes 3 servings, each containing:

300 calories
24.3 g fat
4.57 g carbs
1 g fiber
3.57 g NET CARBS
16 g protein
415 mg. sodium
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Old 01-28-2012, 07:48 AM   #3
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I wing it too but I've found that I prefer a egg to cream ratio of 6 eggs to 1 cup cream. Then I just throw in whatever I've got in the fridge. My current favorite is mozzarella for the cheese and spinach.
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Old 01-28-2012, 08:02 AM   #4
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Thank you both for your input. I needed that ratio Ghis...good to know.

buttoni....Wow that quiche looks marvelous! I will take your advice on the smoked gouda. I, too, love carmelized mushrooms and onions. Are you using portabello's?
btw, buttoni, I really appreciate all of your hard work and recipe posting. You're such a great addition to this site.

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Old 01-28-2012, 09:07 AM   #5
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http://www.lowcarbfriends.com/bbs/lo...iche-best.html
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Old 01-28-2012, 09:31 AM   #6
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Quote:
Originally Posted by SugarPop View Post
Thank you both for your input. I needed that ratio Ghis...good to know.

buttoni....Wow that quiche looks marvelous! I will take your advice on the smoked gouda. I, too, love carmelized mushrooms and onions. Are you using portabello's?
btw, buttoni, I really appreciate all of your hard work and recipe posting. You're such a great addition to this site.
B
Why, thank you, SugarPop! I just use the regular button mushrooms my grocery sells, which are technically "not grown up yet" Portobellos. I confess I learned that fact just this past year. What is marketed as the large (pricey) Portobellos are really just those little button mushrooms I've bought for decades "all grown up" that have reached their full flavor maturity.
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Old 01-28-2012, 11:48 AM   #7
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Quote:
Originally Posted by SugarPop View Post
Hi everyone,

I've been winging it, but lately something's wrong with my quiche - the texture is just off. I find quiche to be a go-to food that seems good any time of day and is a good thing for a make ahead meal.

Please help and post your favorite quiche recipe. Thank you.
B
Are you back??
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Old 01-28-2012, 11:57 AM   #8
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I love these quiche recipes! Buttoni, your quiche photo looks so delicious! Our favorite is a kind with fresh crabmeat, fresh dill and a blend of Havarti and Swiss cheeses. We also bake the quiches in those little ramekins so I can bring them to lunch for work.

Happy Low Carb Weekend everyone!
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Old 01-28-2012, 12:25 PM   #9
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That sounds quite nice. Care to share your recipe with us, Gail?
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Old 01-29-2012, 09:17 AM   #10
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Awww, Hi Speck....Just looking in from time to time for now. I usually only go online through my phone now, and that makes it a bit difficult to interact and view this site. When I have time I do peruse, but time is what I have little of. When things ease up I'll be around more. Also it probably didn't help that I had an addiction to Words With Friends, but I'm over it now...hehe.

I'm still low carbing, although the holidays got the better of me. Back on the train. Hope things are all good w/you. Thanks for missing me. I do miss being here and when I get my own laptop (hopefully soon) I'll be around a bit more.

B
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Old 01-29-2012, 10:28 AM   #11
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Quote:
Originally Posted by SugarPop View Post
Awww, Hi Speck....Just looking in from time to time for now. I usually only go online through my phone now, and that makes it a bit difficult to interact and view this site. When I have time I do peruse, but time is what I have little of. When things ease up I'll be around more. Also it probably didn't help that I had an addiction to Words With Friends, but I'm over it now...hehe.

I'm still low carbing, although the holidays got the better of me. Back on the train. Hope things are all good w/you. Thanks for missing me. I do miss being here and when I get my own laptop (hopefully soon) I'll be around a bit more.

B
I use my phone a lot too, and don't post as much as I used to. I gave up on Words with Friends after all my friends started cheating. lol
Don't be a stranger, I'll see you around.
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