weight loss recipe, weight watcher recipe, paleo recipes, quiche (2024)

weight loss recipe, weight watcher recipe, paleo recipes, quiche (1)

The boys eagerly awaiting a taste of the finished product!

This would be a great addition to your Easter brunch! In this recipe, I swapped out the heavy cream and used my cheese sauce recipe which uses broth and a little cream cheese instead of heavy cream and cheese. This adds a ton of flavor with less calories!

More recipes like this can be found in my new book: The Art of Healthy Eating: Savory. Thank you all for your support in purchasing my books! Without you, I couldn’t give out free information and recipes.

Check out this sneak peak video of the courses!

With the popularity of keto, comes a lot of bad advice. “Eat 80% fat” …. “If you aren’t losing weight, add more fat” …. “Eat fat bombs”…..“Do a Fat Fast to lose weight”… these are just some of the bad information we are hearing and reading on other keto sites which is why we want to give you the proper tools to be successful on your ketogenic journey.

It may not look like it now, but I lived the majority of my life afraid of my own shadow and very little confidence in myself. In this course Craig and I step forward to give you everything you need to know to make this a lifestyle for you and your family.We talk about the how our biology works and how keto can use it to make you happier, healthier, full of energy and mental clarity that is amazing.

I have been help clients for over 15 years to use a ketogenic diet to help heal their bodies and lose weight. What has been amazing is that most of my clients see the weight loss as a bonus. They feel so good and get off medications. But in the 15 plus years I have found what works. We are newly jumping on the keto bandwagon, we have lived this with our WHOLE FAMILY for decades. Now we put all that knowledge into this amazing course.

“HEALTHIFIED” QUICHE:

CRUST:
1 1/2 cups blanched almond flour
1 1/2 cups freshly grated Parmesan cheese
1/4 tsp Celtic sea salt
1 egg

SWISS SAUCE:
1 TBS butter
1/2 cup chicken/beef broth
1 cup grated Swiss cheese
4 oz cream cheese
1 tsp Celtic sea salt

FILLING:
12 slices bacon
Cheese Sauce (from above)
1/3 cup minced leeks (less starch than onions)
4 eggs, beaten
3/4 tsp Celtic sea salt
1/8 tspcayenne pepper

Preheat the oven to 325 degrees F. For the tart shell, combine the flour, cheese and salt and mix well.

Add the egg and mix until the dough is well combined and stiff. Press pie crust into pie dish or tart pan. Bake the crust for 12-15 minutes, or until it starts to lightly brown.

To make the Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add in the rest of the ingredients and combine; season with the salt and pepper.

Meanwhile, place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, into pastry shell.In a medium bowl, whisk together cheese sauce, leeks, eggs, salt and cayenne pepper. Pour mixture into pastry shell.Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving)

TraditionalQuicheLorraine= 561 calories, 48g fat, 14g protein, 20g carbs, 1g fiber (19 effective carbs)

“Healthified” Quiche Lorraine = 375 calories, 29g fat, 20g protein, 7g carbs, 2.3g fiber (4.7 effective carbs)