anjuschka
Dukan Ancestor!!
**NOTE - Conso recipe **
This makes a big quiche, one half is one days worth cheese, and two TB of oatbran (giving you the option of using the third TB elsewhere) - if you want to use all the oatbran I'd suggested swapping it for the wheatbran.
Base:
Cheese: I only use 60gr or less, finely grated and it's plenty, esp if you use a stronger flavoured one. I recon the fat contained in the creme fraiche also contributes to the 'cheese ration'.
Make the base:
mix the ingredients, put into a lined loose-bottomed tin (I used a sandwich cake tin with a silicone liner).
Bake 20 minutes at 200 degrees C
Take out of the oven and give it a bit of time to cool - it tends to rise up in the middle and you want it to deflate a bit! You can push it down with your hands...
Then sprinkle the ham on the base, sprinkle with the cheese.
Mix the 'wet' ingredients - I only season with pepper and a bit of nutmeg as the ham and cheese with give it loads of salt already.
Pour on the egg mix and bake at 180C for 35 mins or so.
Of course you can vary this to taste - add some veg, use salmon and leave out the cheese etc.
I have a quarter in the freezer still waiting to be eaten next week...
This makes a big quiche, one half is one days worth cheese, and two TB of oatbran (giving you the option of using the third TB elsewhere) - if you want to use all the oatbran I'd suggested swapping it for the wheatbran.
Base:
- 2 eggs
- 4 TB oatbran
- 2 TB wheatbran
- 3 Tb Fromage Frais
- ~75 gr diced lean ham (see below)
- 60 gr grated cheese (I used half parmesan and cheddar)
- 3 eggs
- 1 tub (150gr?) of WW fat-reduced creme Fraiche.
- 150 ML skimmed Milk
Cheese: I only use 60gr or less, finely grated and it's plenty, esp if you use a stronger flavoured one. I recon the fat contained in the creme fraiche also contributes to the 'cheese ration'.
Make the base:
mix the ingredients, put into a lined loose-bottomed tin (I used a sandwich cake tin with a silicone liner).
Bake 20 minutes at 200 degrees C
Take out of the oven and give it a bit of time to cool - it tends to rise up in the middle and you want it to deflate a bit! You can push it down with your hands...
Then sprinkle the ham on the base, sprinkle with the cheese.
Mix the 'wet' ingredients - I only season with pepper and a bit of nutmeg as the ham and cheese with give it loads of salt already.
Pour on the egg mix and bake at 180C for 35 mins or so.
Of course you can vary this to taste - add some veg, use salmon and leave out the cheese etc.
I have a quarter in the freezer still waiting to be eaten next week...