Quiche Lorraine

Health Highlights

Ingredients

1/2 cup	Rice flour, white (70 gr.)
1/2 cup	Millet, dry (USE MILLET FLOUR)
1/2 cup	Tapioca starch
1/2 tsp	Salt
4 tbsp	Butter, grass-fed, salted
1 tbsp	Apple cider vinegar
5 tbsp	Water (4-6 tbsp)
100 gm	Bacon (5 oz/ 100 gr finely chopped)
2 medium	Egg
2 tbsp	Greek yogurt, plain, 2% M.F.
1/2 cup	Partly skimmed milk, lactose free, 2% M.F.
40 gm	Swiss cheese (swiss; (gruyère), diced or grated)
1/2 tsp	Nutmeg, ground
1 pinch	Salt
1 dash	Black pepper (to taste)

For the crust, place flours, starch, butter and salt in a bowl. Using your fingers, rub ingredients together until pea-size crumbles form. Add the vinegar and one tablespoon of water at a time and knead until dough forms. Consistency should be elastic and smooth, so add more water if needed. Form the dough into a ball and chill until you've completed steps 2 and 3.
Add the chopped bacon to a non-stick pan and sauté over medium heat for 5 minutes or until crispy. Set aside to cool.
In a bowl whisk the eggs, greek yogurt and milk. Add in the cheese, nutmeg, salt, pepper and finally the cooled bacon.
In one big or 4 small tart pans, transfer the dough to the center of the pan and press with your fingers out to the edges of the pan, then up the sides until it resembles a crust. Pinch an attractive lip around the edge of the pan and prick the bottom of the crust all over with a fork. Fill in with the liquid mixture.
Preheat oven to 350ºF/ 180ºC and bake for 50 minutes. Allow the quiche to cool for a few minutes before serving. Enjoy hot or cold with a green salad and… bon appétit!

Calories 677

Calories from fat 342

Calories from saturated fat 166

Total Fat 38 g

Saturated Fat 18.4 g

Trans Fat 0.6 g

Polyunsaturated Fat 3.5 g

Monounsaturated Fat 8.0 g

Cholesterol 205 mg

Sodium 987 mg

Potassium 292 mg

Total Carbohydrate 65 g

Dietary Fiber 1.6 g

Sugars 3.6 g

Protein 19.9 g