This is one of the fastest, easiest and tastiest dishes I cook. You might dislike cooking, or think that you can’t cook but this is one dish you can do easily and enjoy the outcome a lot more than anything you can buy pre-packaged in a shop. It’s also perfect to whip up as a light lunch for friends.
The avocado gives the Quiche a creamy rich taste without the need for actual cream and with all the added goodness. Mixed with bacon, onions, and mushroom and you have all the ingredients of a traditional Quiche Loraine but without the grain and pastry, which believe me however hard it might sound to believe you won’t give a second thought to let alone miss.
As well as being gluten and grain free this dish is packed with vitamins, nutrients, antioxidants and anti-inflamatory ingredients with a wide range of health benefits. See the Good Stuff below.
One final addition I add of Dill gives this Quiche the quintessential flavour of summer. So sweet and evocative. Just the smell of the leaves in the pan…and suddenly I’m some where hot in the mediterranean sun…hmm… hmm…Enjoy!
Flourless grain free Quiche Loraine à la mode
Grain and gluten-free. Quantities of ingredients serves 2 generously served with Kale or green salad.
- Extra virgin olive oil
- 4 x rashes of streaky bacon (preferably organic) cut in to 1 cm pieces
- 2 cloves of garlic peeled and grated or crushed
- 4 x mushrooms of your choice (preferably organic) cut in to thin slices
- 1/2 a red onion diced (preferably organic)
- 1/4 cup , a small handful of cherry tomatoes (preferably organic) sliced in two
- 1/2 large avocado cut into 1 cm cubes
- 4 x large free range organic eggs
- 2 x table spoons of grated mild cheddar cheese
- 4 x sprigs of dill leaves
- Maldon sea salt and pepper
- Lemon juice
Pre-heat the oven to 160c, gas mark 4, 350f
- In a good sized (approx. 20cm diameter over proof frying pan/dish) gently fry (on a low heat) the onions, garlic, bacon and onions until softened, approx. 5 mins.
- Whisk or beat with a fork the eggs and cheese together and season generously with sea salt and pepper.
- Add the egg mixture, tomatoes and avocado to the frying pan and heat on a medium heat until the egg starts to set at the edge of the pan, approx 3-4 mins.
- Transfer the pan to the oven and heat at 160c, gas mark 4, 350f for approx. 5 mins, until lightly golden.
- Serve with Kale dressed in Extra Virgin Olive Oil and a squeeze of lemon juice.
Notes: This dish can be enjoyed hot or cold and is best eaten on the day of cooking but can keep for up to one day covered in a fridge.
The Good Stuff
A good source of fibre, calcium, iron and magnesium. Full of antioxidants dill is also known as a “chemo protective” food that can help neutralise carcinogens such as cigarette and charcoal smoke. It also has anti-bacterial properties and has long been used for centuries to calm the digestive tract and is used in lots of colic medicine for babies. It also helps regulate blood sugar and cholesterol levels.
Rich in vitamins B6, E,C, K, fibre, folate, potassium, healthy fats such as omega-3 fatty acids, monounsaturated fats, polyhtdroxlated fatty alchols, that help reduce inflammation, keep joints supple, offer protection from heart disease and stroke and dramatically boost fertility and increase the success of IVF.
Rich in vitamins A, B1, B2, B6, C, E, K and folate, calcium, iron and an exceptional source of chlorophyll. It is also a great source of omega-3 fatty acids, antioxidants and has great anti-inflammatory properties. Helping strengthen bones, lower cholesterol, fight inflammation, boost DNA repair and anti-oestrogen effect that can protect against breast cancer and balance oestrogen levels. lower cholesterol and help ease digestion and aid in the healing of stomach ulcers.