With Winter approaching I’ve been craving heavier fare, and this quiche is a complete, filling, healthy meal that won’t blow up your calorie budget.
If you have leftover slices, run them through a vacuum sealer before putting them in the freezer. They won’t get freezer-burn and they’ll stay fresh for ages. Imagine how wonderful it would be to have quiche later this Winter in just the time it takes to reheat it!
And make sure to use a large enough pan – you’ll need a 11″x2″ round quiche pan – or you’ll have too much filling.
Low-Calorie Rustic Shrimp Quiche with an Almond Flour Crust
Ingredients
CRUST
- 1 ½ cups grated parmesan
- 1 ½ cups almond flour
- 1 egg
- 3 TB heavy cream
SHRIMP MIXTURE
- 3 slices bacon (chopped)
- 1 lb whole shrimp (raw, peeled, deveined, tails off, thawed if frozen)
- 2 tsp Old Bay seasoning
- ½ white onion (chopped)
- 4 cloves garlic (minced)
EGG MIXTURE
- 6 eggs
- ⅓ cup heavy cream
- 1/2" bunch chives (chopped fine)
- 1 TB Herbes de Provence
- 1 tsp salt
- black pepper (to taste)
TOPPING
- 4 ounces shredded cheddar (about 1 cup)
Equipment
- rimmed half-sheet baking pan
Instructions
- Heat your oven to 400℉, and spray an 11″x2″ round quiche pan with non-stick cooking spray.
- In a medium bowl, whisk one egg and 3 TB heavy cream together.
- To that bowl, add the parmesan and almond flour and mix until very well combined. It will be crumbly and loose.
- Press and pat the dough evenly into the bottom and sides of the quiche pan to form the crust.
- Bake for 15 minutes, and set aside on a rimmed half-sheet baking pan.
- Meanwhile, in a small frying pan set to medium, cook the chopped bacon until cooked through but still soft. About 3 minutes. Put into the same medium bowl you just used for the dough. Leave the fat in the pan.
- In the rendered bacon fat, cook the chopped onion for about 5 minutes until softened – stirring occasionally. Lightly season with salt and pepper. Add the garlic and cook for another minute. Scrape this mixture into the bowl with the bacon.
- Put the shrimp into the pan you cooked the onion in. Arrange them in one layer and sprinkle with the Old Bay seasoning. Cook the shrimp until just pink and opaque, 2-3 minutes. Then arrange the cooked shrimp evenly on the bottom of the baked crust.
- Stir to mix the onion and bacon together and then spoon it evenly over the top of the shrimp.
- In the same medium bowl you've been using, whisk together 6 eggs, 1/3 cup heavy cream, chives, salt, pepper, and Herbes de Provence. Pour mixture gently into the quiche pan, and carefully rotate the pan to evenly distribute the egg mixture.
- Sprinkle cheddar on top.
- Turn oven down to 350℉.
- Place quiche in the oven (still on the rimmed half-sheet baking pan to catch any overflow) and bake for 35 minutes.
- Let the finished quiche cool at least 5 minutes, then slice it into eighths.
Estimated Nutrition Per Serving
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This quiche is super-filling so you won’t need more than one slice for dinner, especially if you make it with a low-calorie side dish. Make this tonight and leave a comment below letting me know how it went!
