1972 Recipes, Appetizers, Breakfast, Dinner, Journal, Level 1, Lunch, Recipe, Seasonings, Snacks

Atkins Quiche Lorraine

From Dr. Atkins 1972 Diet Revolution:
Serves 12 as Hors d’Oeuvres
Serves 8 for a meal

  • 1 9-inch pie plate
  • 1 pound crisp bacon
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup bacon fat
  • 1/2 cup grated Parmesan cheese
  • 2 cups heavy cream
  • 1 teaspoon chopped parsley

Preheat oven to 300 degrees F.
Break up crisp bacon and sprinkle half of it into bottom of the pie plate.
Make the custard: Put into a bowl and mix well the eggs, egg yolks, mustards, cayenne pepper, bacon fat, and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (don not boil!).
Pour scalded cream slowly into custard mixture, while stirring constantly.
Pour into pie pan and bake for 35 minutes. Remove from oven and sprinkle with remaining cheese, bacon and parsley.
Serve warm.
Total grams of carbohydrates: 26
Grams per serving (meal serving): 3.2

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