and Capsicum Creamy Quiche
I don't know
about you, but I really hate quiches that taste eggy. On a vegetarian
low-carb diet, you eat a lot of eggs though, so I was determined
to experiment until I developed a quiche that didn't taste eggy.
This one tastes creamy, and thanks to the WPI (Wheat Protein Isolate)
it's also quite filling and has a better texture than a just-egg
I haven't used
a crust, so I guess technically it's more of a fritatta than a quiche.
If you're not a low-carber, you could use a bought crust, or I'll
develop a pastry recipe and add it to this site sometime. I top
it with a lot of cheese though, and bake the cheese until it's golden,
which makes a nice crusty topping.
About 500g (or 1 lb) Fresh Mushrooms, finely sliced
1/2 large Capsicum (Red Bell Pepper), very finely sliced
6 Free Range Eggs
2 Cups Tasty Cheese, shredded
2 Heaped Tablespoons WPI (see passthetoast.com)
or Soy Compound (see soyproducts.com.au)
1 Tub (200ml) Soured Cream
To taste: Garlic Salt, Pepper, Wholegrain French Mustard
Shredded Tasty Cheese
Saute the mushrooms
in butter with seasonings until reduced considerably in bulk and
most of the liquid has evaporated. Add the WPI or Soy Compundr and
saute a bit more. Remove from heat and stir in the soured cream,
cheese and then lightly beaten eggs. Pour into a large, greased
Quiche dish. Arrange finely sliced capsicum on the top and bake
in a moderate oven (about 180 celsius) until top starts to set,
then cover in a thick layer of shredded cheese and bake until golden
tastes even nicer cold, and I freeze slices to take to work for
an easy low-carb lunch.