Culinary world tour continues with French dishes

The next stop in our culinary world tour is France.

Some of the most world famous chefs are from France. Many would be chefs go to France to be taught there and to train with great chefs. We will be trying some low calorie recipes that are typical French foods.

Classic Quiche

 Lorraine

1 batch pie crust

1/3 pound bacon diced and cooked until crisp

1/2 cup finely chopped onion

5 large eggs

1 1/4 cups heavy cream

1/4 cup water

1/2 teaspoon salt

Fresh ground pepper to taste

4 ounces Swiss cheese Gruyere

2 sprigs fresh thyme

Make 1 batch of the pie crust and press into a 9 inch glass pie plate. Refrigerate the crust while continuing with the recipe.

Preheat oven to 350F and place one rack at the bottom position and the other in the middle position.

Chop bacon and place into a frying pan over medium heat. Cook until browned and crisp - about 6 minutes. Remove from the pan and drain.

While the bacon cooks, chop the onions and grate the cheese. Crack the eggs into a medium bowl and add the cream, water, salt and pepper. Beat until frothy with hand beater.

Pour the bacon fat out of the pan, leaving a coating of oil in the pan for the onions. Sauté the onions with the sprigs of thyme until the onions soften. Remove the thyme from the pan and the onions from the heat.

Remove the crust from the refrigerator and layer 1/3 of the cheese into the bottom of the crust followed by 1/3 of the bacon and 1/2 of the onions. Add a second layer of cheese, onions and bacon. Pour the custard into the crust and finish by adding the final layer of cheese and bacon.

Place the quiche onto the bottom rack and cook for 30 minutes. Then, move the quiche to the middle rack and cook for 7-10 minutes more or until the crust and quiche are browned. Cool to room temperature before enjoying or cool, cover, and refrigerate overnight.

Easy Low Carb Press-In Pie Crust 

1 1/2 cups almond flour

1/4 cup sweetener either granular or powdered is fine

1/4 tsp salt

1/4 cup butter melted

In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until dough comes together and resembles coarse crumbs.

Turn out into a glass or ceramic pie plate. Press firmly with fingers into bottom and up sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.

To bake unfilled, preheat oven to 325F. Bake until edges are golden brown, about 20 minutes.

To bake a filled pie, pre bake 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.

*For a savoury pie crust, leave out the sweetener, use 1/2 tsp salt, and add 1/2 tsp garlic powder.

Slow cooker/instant pot

 low carb French onion soup

2 large white onions, sliced thin (approximately 2 pounds)

6 cups low-sodium beef or your preferred broth

2 cups cheese (or more)

1 tablespoon butter or oil

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon pepper

1 bay leaf

Slow Cooker

Add all the ingredients EXCEPT the cheese to the slow cooker. Stir to mix well.

Cook HIGH 3-4 hours, LOW 6-8. Remove bay leaf.

Ladle in oven proof bowls. Put cheese on top. Broil on high until cheese is melted and slightly brown.

Instant Pot

Set Instant Pot to the high saute setting. Once hot, add butter/oil.  Add onion and cook, stirring occasionally, until tender, about 3-5 minutes. Add garlic and cook an additional minute. Turn off pressure cooker.

Pour in broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Stir in salt, pepper and thyme. Add bay leaf.

Close lid and seal valve. Set high pressure and cook for 25 minutes, natural release. Remove bay leaf.

Ladle in oven proof bowls. Put cheese on top. Broil on high until cheese is melted and slightly brown.