Quiche Lorraine

Quiche has somehow acquired a reputation for being foofy, girly food-but it's entirely made of stuff men love! So tell your husband this is "Bacon, Egg, and Cheese Pie," and watch him yum it down.

What you need:

• 1 Pie Crust, unbaked
• 8 ounces (225 g) Gruyere cheese
• 12 slices bacon
• 5 eggs
• '/2 cup (120 ml) Carb Countdown Dairy Beverage
• '/2 cup (120 ml) heavy cream or you can use 1 cup (240 ml) half-and-half in place of the Carb Countdown and the cream
• 1 pinch ground nutmeg
• 1 tablespoon (15 ml) dry vermouth
• '/2 teaspoon salt or Vege-Sal
• '/4 teaspoon pepper

What you do:

1. Have your crust ready in the pan and standing by.
2. Preheat oven to 350°F (180°C).
3. Shred your cheese, and cook and drain your bacon-I microwave my bacon, and I find that 1 minute per slice on high is about right, but your microwave may be a little different.
4. First put the cheese in the pie shell, covering the bottom evenly. Crumble the bacon evenly over the cheese.
5. Now whisk together the eggs, Carb Countdown Dairy Beverage, cream, nutmeg, vermouth, salt, and pepper. Pour this over the cheese and bacon. Bake for 45 minutes, then cool. It's actually traditional to serve Quiche Lorraine at room temperature, but you certainly may warm it if you like.

Yield: 8 servings

Nutrient breakdown per serving:

• 470 calories
• 37 g fat
• 32 g protein
• 4 g carbohydrate
• 1 g dietary fiber
• 3 g usable carbs

Get Macro Patterning Nutrition for more healthier recipes.