Lorraine Frittata

lorraine dish.jpg

Lorraine Frittata

Keto-Friendly

Looking backward, I remember a crisp spring day in Switzerland, boarding a train heading to the small town of Gruyère rolling past small groups of bell adorned cows grazing on the hillsides. What was to follow was a tour of the Gruyère cheese consortium. I was impressed with the wild herb and flower diet of those cows. But I was more impressed by the delicious Quiche Lorraine that was to follow in the restaurant. Then and there, it became one of my favorite cheese.

Fooling around in Gruyere.

Fooling around in Gruyere.

ONWARD:

Looking forward, many people look to remove a few (or more) pounds acquired during the holidays. One way is a Keto diet. This recipe is Keto-friendly. It also is another way to eliminate the gluten and heavy crust yet retain the sumptuous flavor of classic Quiche Lorraine. For me, it is a marvelous trip down memory lane.

loraine ingred.jpg

6 servings

INGREDIENTS:

4 slices uncured applewood smoked bacon

6 large pasture-raised eggs

½ cup organic heavy cream

½ teaspoon sea salt

⅛ teaspoon fresh ground black pepper

Dash of ground nutmeg

½ cup onion, finely chopped

1 cup cauliflower, separated into very small florets (about 2 ounces)

2 tablespoons butter

1 cup Gruyère cheese, grated (about2 ½ to 3 ounces)

DIRECTIONS:

  1. Preheat the oven to 400°F. Lay the bacon on a foil-lined sheet pan. Bake in the oven for ten minutes, turn over and bake for another ten to fourteen minutes until slightly crisp. Leave the oven at 400°F. Blot the bacon on paper towels. Cut the bacon into strips and reserve.

  2. Wisk the eggs, cream, salt, pepper, and nutmeg together in a mixing bowl.

  3. In a cast-iron pan sauté, the onions and cauliflower in one tablespoon of the bacon fat until soft over medium heat. Add the butter and, when melted, distribute the bacon and egg mixture followed by the cheese.

  4. Transfer to the oven. Bake until puffy and lightly browned on the top, about twelve minutes.

  5. Cool on a cooling rack for a few minutes. Slice into six pieces and serve hot or warm.

Gruyere Lorraine
brunch Keto Gluten-free
Swiss
Yield: 6 servings
Author:
Lorraine Frittata

Lorraine Frittata

Looking forward, many people look to remove a few (or more) pounds acquired during the holidays. One way is a Keto diet. This recipe is Keto-friendly. It also is another way to eliminate the gluten and heavy crust yet retain the sumptuous flavor of classic Quiche Lorraine.
prep time: 10 Mcook time: 40 Mtotal time: 50 M

ingredients:

  • 4 slices uncured applewood smoked bacon
  • 6 large pasture-raised eggs
  • ½ cup organic heavy cream
  • ½ teaspoon sea salt
  • ⅛ teaspoon fresh ground black pepper
  • Dash of ground nutmeg
  • ½ cup onion, finely chopped
  • 1 cup cauliflower, separated into very small florets (about 2 ounces)
  • 2 tablespoons butter
  • 1 cup Gruyère cheese, grated (about2 ½ to 3 ounces)

instructions:

How to cook Lorraine Frittata

  1. Preheat the oven to 400°F. Lay the bacon on a foil-lined sheet pan. Bake in the oven for ten minutes, turn over and bake for another ten to fourteen minutes until slightly crisp. Leave the oven at 400°F. Blot the bacon on paper towels. Cut the bacon into strips and reserve.
  2. Wisk the eggs, cream, salt, pepper, and nutmeg together in a mixing bowl.
  3. In a cast-iron pan sauté, the onions and cauliflower in one tablespoon of the bacon fat until soft over medium heat. Add the butter and, when melted, distribute the bacon and egg mixture followed by the cheese.
  4. Transfer to the oven. Bake until puffy and lightly browned on the top, about twelve minutes.
  5. Cool on a cooling rack for a few minutes. Slice into six pieces and serve hot or warm.

Calories

291.56

Fat (grams)

24.89

Sat. Fat (grams)

13.15

Carbs (grams)

4.45

Fiber (grams)

0.76

Net carbs

3.69

Sugar (grams)

2.82

Protein (grams)

15.45

Sodium (milligrams)

512.41

Cholesterol (grams)

243.75
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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Linda Hierholzer