Kitchen

[beach-mom]

I had flour on my list, but came home with sugar instead. DS leaves for college in the a.m and asked if I could make Quiche Lorraine, which is one of his favorites, for an early breakfast. I just went to make it and discovered I didn't get the flour. I have about 3/4 of what I need for the recipe.

I DO have white rice flour. Can I add that to make up the difference? TIA!!

[MarLoCat]

Got any...

[peachesncream]

I don't know anything about rice flour.

I'm assuming you needed most or all of the flour for a crust. What I would do is to make a crustless quiche. Any quiche recipe can be baked without the crust. Just mix the filling ingredients and put them into a greased pie plate (or spray the pie plate with PAM).

I have done this with a lot of recipes. It cuts the calories and fat, since the crust is what has most of those.

The same baking temperature and time should work. I would watch the quiche to make sure it doesn't cook a bit sooner.

[beach-mom]

On 1/11/2014 MarLoCat said:

Got any...

No - and I usually have this too!

[Cardamom]

I think you could. It's a little grainier and it's not like it is bread that has to rise. I would do it. You don't by chance have any bisquick do you? If so I would use that first. Oops I see that has been mentioned.

[fanb]

Yea, you can use it but the rice has no gluten so that it will not rise and result will be heavier. How ever, since rice will be only 1/4 , it should be acceptable. Good luck.

[beach-mom]

On 1/11/2014 peachesncream said:

I don't know anything about rice flour.

I'm assuming you needed most or all of the flour for a crust. What I would do is to make a crustless quiche. Any quiche recipe can be baked without the crust. Just mix the filling ingredients and put them into a greased pie plate (or spray the pie plate with PAM).

I have done this with a lot of recipes. It cuts the calories and fat, since the crust is what has most of those.

The same baking temperature and time should work. I would watch the quiche to make sure it doesn't cook a bit sooner.

I could go crustless - thanks for the advice! I just want to make it the way he likes it. Last night I asked him if he had any MORE laundry for me to do. He said he was in good shape. A while ago, he came down with two loads and asked if I had time to do them. I figured I'd make the quiche while I was doing that. His flight leaves early, so I probably won't get much sleep tonight. The thought of him leaving again is enough to keep me awake. He's a long ways from us!

[beach-mom]

Thanks Cardamom and fanb - I'm going to go try it now! Maybe they won't notice!

Thanks again, everyone - I'll let you know how it turns out tomorrow!

[MarLoCat]

Crustless Quiche Lorraine with Bacon

Use a large (11 inch) quiche dish. No one at our house misses the crust. Going crustless is an easy solution to the varied requirements at our house of gluten-free and lowered carb diets.

Ingredients

• 8 slices bacon, cut into small pieces, around 1/2 inch
• 1/4 cup chopped green onions (or substitute 1/8 cup finely chopped onion)
• 2 cups (8 oz) shredded Swiss Cheese, divided
• 6 Eggs, beaten
• 1 cup heavy whipping cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika or ground red pepper
• 1/8 teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees F . Grease quiche dish with butter.
Fry bacon and green onions together until bacon is done. Sprinkle cooked bacon and onions in the bottom of the greased quiche dish. Top with 1 cup of the Swiss cheese.
In a bowl, Stir together the beaten eggs, cream, salt, pepper, paprika, and 1/8 teaspoon nutmeg. Pour into the quiche dish; try not to dislodge the bacon. Top with the remaining 1 cup of Swiss cheese. Sprinkle with nutmeg. Bake at 350 degrees F. for 35 minutes or until set. Remove from oven and let stand 10 minutes before serving.

[beach-mom]

UPDATE: I made the crust with a little over 3/4 c. all purpose flour and added the rice flour to make 1-1/4 c. The only thing I noticed is when I mixed in the ice water - it usually calls for 3 Tbsp. and I had to use 5 Tbsp. Baking it was the same as always and it was done when it usually is. When everyone tasted it this morning, no one could tell the difference. DH knew what was going on, and he said he couldn't tell. I'm glad it worked out.

So thank you again everyone! DS had a big piece before he left this morning, and he won't get in until later this afternoon, so at least he has some food in him!

MarLoCat - I will try your recipe sometime. The filling is very different from the one I make, but it sounds great!