I was in France recently and rediscovered my love for Quiche Lorraine. It is such a simple dish, yet is off-limits when treating SIBO due to the pastry, cream and gruyere cheese. With some simple modiﬁcations, you can still enjoy this tasty treat at any time of the day or night.
- Lard for greasing (see recipe, page 133)
- 3 large strips free-range bacon, free from sugar and nitrates, chopped
- 5 free-range eggs
- 1 cup almond milk, unsweetened
- 3 scallions, sliced
- 2 oz parmesan, finely grated
- Salt and pepper
- Pre-heat the oven to 350ºF.
- Grease a fully enclosed ceramic ﬂan dish with lard.
- Heat a non-stick frying pan over a medium heat. Add the bacon and cook through. Set aside. Reserve a few pieces of bacon for decoration.
- In a large bowl, beat the eggs until combined. Add in the almond milk and mix to combine. Add in the bacon, spring onions and parmesan. Season with salt and pepper. Stir to combine.
- Carefully pour into the ﬂan dish. Top with the remaining bacon pieces. Take care when carrying the dish to the oven.
- Bake for 40-50 minutes until the ﬂan is cooked through and golden on top. Remove from the oven.
- The quiche can be eaten hot or cold.
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