BACON, BROCCOLI, MUSHROOM AND GOUDA QUICHE

BACON, BROCCOLI, MUSHROOM AND GOUDAQUICHE

Gouda cheese is great for strong bones! Apparently it contains lots of Vitamin K-2. Vitamin K-2 helps maintain healthy bone mass. Now, normally young people don't worry too much about bones, but believe me, when one enters menopause, suddenly bones take on new significance.  The tail off of estrogen affects the bones and a myriad of other things about and in the body unfortunately.  Our bodies are not meant to last forever, but I think it is sad what happens to some of us at menopause, without going into details.  Suffice is to say one should do a lot of research about menopause and the options available to a woman to make the transition a bit easier.  I started going through menopause last year and I could not believe how difficult it was!  The hot flashes which came about 6 x an hour were ridiculous, especially at night.  I would throw my blanket off and sleep with the window open.  Then I would freeze the next minute and grab my blanket, only to wake up minutes later in a sweat. The lack of sleep was the worst, I think.  I'm surprised I managed to get volume 4 and 5 out with all of that going on.  It was crazy making to say the very least!  Don't worry, I'm doing a lot better than I was, but I'm still not back to the way it was before menopause!

Crust:

1 cup ground almonds (250 mL)

¹/₃  cup grated Parmesan cheese (75 mL)

2 egg yolks (reserve egg whites)

1 tbsp melted butter (15 mL)

Gouda Cheese Sauce:

4 oz cream cheese, softened (125 g)

1 cup pieces of Gouda cheese, (250 mL)

  (4 oz, 113 g)

¹/₂  cup half and half (125 mL)

Salt, to taste

¹/₂  tsp black pepper

4 slices bacon, cooked and cut into pieces (reserve fat)

1 tbsp bacon fat, OR olive oil (15 mL)

¹/₂  medium red onion, minced (125 mL)

2 tbsp bacon fat, OR olive oil (30 mL)

2 cups sliced, fresh mushrooms, (500 mL)

  (6 oz, 170 g)

2 cups chopped, fresh broccoli,, (500 mL)

  (4 oz, 113 g)

3 eggs, PLUS 2 egg whites

Crust: In medium bowl, combine ground almonds, Parmesan, egg yolks and melted butter.  Press into bottom of pie dish.

GoudaCheese Sauce: In saucepan, over medium heat, combine cream cheese, Goudacheese, half and half, salt and black pepper.  Add salt to taste and black pepper.  Stir until cheeses are melted and the sauce is thick and smooth.  Set aside. 

In frying pan, fry onion in 1 tbsp (15 mL) bacon fat, OR olive oil, until soft and browned.  Set aside.  Add 2 tbsp (30 mL) bacon fat, OR olive oil.  Stir fry mushrooms a couple of minutes and toss to combine with fat.  Place lid on mushrooms and cook until most of the liquid has evaporated.  In saucepan, in boiling water or in a steamer, cook broccoli until tender. In small bowl, combine eggs and egg whites; whisk with fork.  Stir into cooled cheese sauce.  Add onions, mushrooms and broccoli. Pour over crust. Sprinkle top with cooked bacon pieces. Bake 15 minutes at 350°F (180°C).  Reduce heat to 300°F (160°C) and bake 30 minutes more.  Let cool 20 minutes before slicing.

Yield:  8 servings

1 serving

247.1 calories

16.0 g protein

18.4 g fat

3.6 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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