Low calorie summer quiche
The perfect summer picnic food that can be easily worked in to most macro targets. High protein, low carb, low fat. Enjoyed best with summer sunshine and a big green salad.
- 1 piece of Lo-Dough.
- 1 egg
- 160 ml egg whites
- 2 rashers of turkey bacon sliced in to lardons
- 30 g Eat Lean cheese grated
- Handful of chopped red onion
- 1 tsp xanthan gum
- 120 g quark
- 1 tbsp chives
- Salt and pepper to taste
- Preheat the oven to 160C/325F/Gas 3
- Grease a shallow 20cm quiche tin with a couple of sprays of fry-light oil and line with a circle of grease-proof baking paper.
- Take a piece of Lo-Dough and roll out gently between two of the thin pieces of paper found in its packet - you are only looking to flatten the Lo-Dough a little.
- Push the Lo-Dough into the tin evenly, taking care to push it into the corners and create an upright edge.
- Fry/grill the bacon lardons, drain on kitchen paper and then arrange in the Lo-Dough case with a sprinkle of the cheese and the raw red onion.
- In a Nutribullet (or alternative, you may be able do this with strong arms), whisk the egg, egg whites, quark, chives and xanthan gum together.
- Season to taste with salt and pepper
- Carefully pour over the bacon and onions. Try not to spill over the sides.
- Top with a sprinkling of the cheese.
- Bake in the oven for 30-40 minutes, carefully covering with foil for the first half of the cooking time. The egg mixture will puff up a bit like a souffle as it cooks, but will soon drop back down as the quiche cools.
- Enjoy hot or cold!
Best using Lo-Dough as the low carb bread alternative.
Add egg whites slowly to avoid a runny mixture.
If the consistency seems too wet, add some more xanthan gum.
The quiche can be made without the turkey bacon for a vegetarian option.
The mixture should be a gloopy consistency when poured in to the Lo-Dough case.