QUICHES AND SOUFFLÉS

QUICHE LORRAINE

4 servings Per serving: 12.2 gm CHO, 3.6 oz PRO

	CHO (gm)	PRO (gm)
10 GG Scandinavian Bran Crispbreads, crushed	30.0	10.0
5 Tbsp butter, softened	—	0.7
5 slices bacon	0.16	9.8
1½ cups (6 oz) shredded Swiss cheese	6.0	36.0
½ cup chopped scallions	3.7	0.9
1 cup heavy cream	6.6	4.9
4 eggs, separated	2.4	24.0
¼ tsp nutmeg	—	—
¼ tsp salt	—	—
Black pepper to taste	—	—

Preheat oven to 350°F. To make crust, combine crushed crispbreads with softened butter. Press mixture into an 8-inch pie pan, making sure that it is of even thickness all over. Cook bacon until crisp. Let cool, then crumble. In a bowl, combine all other ingredients except the egg whites. Whip whites to soft peaks and then fold into mixture. Stir in the crumbled bacon. Pour into the cracker crust and bake for 30–40 minutes, or until top is light to golden brown. TA

CHEESE QUICHE

3 servings Per serving: 14.2 gm CHO, 4.3 oz PRO

	CHO (gm)	PRO (gm)
10 GG Scandinavian Bran Crispbreads, crushed	30.0	10.0
5 Tbsp butter, softened	—	0.7
¼ cup grated Parmesan cheese	1.5	10.0
½ tsp dry mustard	—	—
¼ tsp salt	—	—
¼ tsp black pepper	—	—
¾ cup (3 oz) shredded Swiss cheese	3.0	18.0
¾ cup (3 oz) shredded cheddar cheese	3.0	18.0
3 eggs, separated	1.8	18.0
½ cup heavy cream	3.3	2.45

Preheat oven to 350°F. To make crust, combine crushed crispbreads with softened butter. Press mixture into an 8-inch pie pan, making sure that it is of even thickness all over. In a bowl, combine remaining ingredients except egg whites. Whip whites to soft peaks, then fold into the cheese mixture and pour into the cracker crust. Bake for 30–40 minutes, or until top is light to golden brown. TA

SPINACH SOUFFLÉ

6 servings Per serving: 6.9 gm CHO, 2.9 oz PRO

	CHO (gm)	PRO (gm)
2 Tbsp butter	—	0.3
¼ cup full-fat soy flour	7.5	7.3
10 oz frozen chopped spinach, thawed, squeezed to remove excess moisture	10.0	8.0
¼ cup grated Parmesan cheese	1.5	10.0
1 clove garlic, minced	1.0	0.2
½ tsp salt	—	—
¼ tsp black pepper	—	—
1 tsp prepared mustard	—	—
1 cup milk	11.4	8.0
1½ cups (6 oz) shredded cheddar cheese	6.0	36.0
6 eggs, separated	3.6	36.0
½ tsp cream of tartar	0.6	—

Preheat oven to 350°F. Use a bit of the butter and soy flour to lightly grease and flour an 8-inch soufflé dish. In a large bowl, combine all ingredients except egg whites. Whip whites to soft peaks and then fold into the other ingredients. Pour the mixture into the greased and floured dish. Bake for 30–40 minutes, or until top is light to golden brown. TA

ZUCCHINI SOUFFLÉ

6 servings Per serving: 7.1 gm CHO, 1.7 oz PRO

	CHO (gm)	PRO (gm)
2 Tbsp butter	—	0.5
¼ cup full-fat soy flour	7.5	7.3
1 lb zucchini, sliced	15.2	6.4
1 medium onion, chopped	6.9	0.9
1 garlic clove, minced	1.0	0.2
¼ cup grated Parmesan cheese	1.5	10.0
¼ cup dry white wine	2.4	0.8
2 Tbsp minced parsley	0.4	0.2
1 Tbsp lemon juice	1.3	0.1
2 Tbsp diced pimiento	2.0	—
½ tsp cream of tartar	0.6	—
Pinch of nutmeg, or to taste	—	—
Salt and black pepper to taste	—	—
6 eggs, separated	3.6	36.0

Preheat oven to 350°F. Use a bit of the butter and soy flour to lightly grease and flour an 8-inch soufflé dish. Heat remaining butter in a sauté pan and sauté zucchini slices, onion, and garlic until zucchini becomes translucent. Put sautéed mixture into food processor and pulse to mince. Pour into a large bowl and add the rest of the soy flour and all remaining ingredients except the eggs. In a separate bowl, beat egg yolks until frothy. Blend into the mixture. In a separate bowl, beat egg whites into soft peaks. Carefully fold into the zucchini mixture and pour mixture into prepared soufflé dish. Bake for 30–40 minutes, until top is light to golden brown. TA

DESSERTS

CHOCOLATE VANILLA CHEESECAKE

8 servings Per serving: 4.9 gm CHO, 1.8 oz PRO

	CHO (gm)	PRO (gm)
1 tsp butter	—	0.04
2 Tbsp full-fat soy flour	3.8	3.6
6 eggs, separated	3.6	36.0
6 Equal tablets, crushed, or stevia powder (without maltodextrin) to taste	—	—
1 lb cream cheese	11.2	36.8
1 cup sour cream	8.0	6.4
6 drops vanilla extract	0.6	—
¼ cup cocoa powder	12.0	4.0

Preheat oven to 350°F. Butter an 8- or 9-inch springform pan and dust with soy flour. In a large bowl, beat egg yolks with crushed Equal tablets or stevia until foamy. Add cream cheese, sour cream, and vanilla extract, and beat until fluffy. In a separate bowl, beat egg whites until stiff. Fold into cream cheese mixture. Pour half the mixture into the springform pan. Mix cocoa powder into remaining half, then spoon it over vanilla mixture already in pan. Bake until golden, about 25–30 minutes. TA

INDIVIDUAL CHOCOLATE SOUFFLÉS

4 servings Per serving: 2.9 gm CHO, 1.8 oz PRO

	CHO (gm)	PRO (gm)
4 eggs, separated	2.4	24.0
4 Equal tablets, crushed, or stevia powder (without maltodextrin) to taste	—	—
8 oz cream cheese, cut into small pieces	5.6	18.4
1 Tbsp sour cream	0.5	0.4
1 Tbsp cocoa powder	3.0	1.0

Beat egg yolks with crushed Equal tablets or stevia until foamy. Add cream cheese, sour cream, and cocoa powder. Beat until very smooth. In a separate bowl, beat the egg whites until they form stiff peaks, then fold into the cream cheese mixture. Pour into individual soufflé cups and bake at 350°F for 15–20 minutes, or until golden brown. TA

RHUBARB PIE

6 servings Per serving: 10.5 gm CHO, 0.7 oz PRO

	CHO (gm)	PRO (gm)
10 GG Scandinavian Bran Crispbreads, crushed	30.0	10.0
5 Tbsp butter, softened	—	0.7
2 packets Jell-O brand unsweetened lemon pudding mix	13.0	—
1 cup sour cream	8.0	6.4
1 egg, separated	0.6	6.0
Equal tablets, crushed, or stevia powder (without maltodextrin) to taste	—	—
2 cups rhubarb cut into 1-inch pieces	11.2	2.4

Preheat oven to 350°F. To make crust, combine crushed crispbreads with softened butter. Press mixture evenly into an 8-inch pie pan. Combine lemon pudding mix, sour cream, egg yolk, and crushed Equal tablets or stevia. Beat until smooth. In separate bowl, beat egg white until stiff peaks form. Fold the egg white into pudding mixture. Put cut rhubarb into pie shell and cover with lemon pudding mixture. Bake for 25–30 minutes, or until golden brown. TA

BEIGNET

This recipe was created by my patient Elise Bahar when she was a nineteen-year-old fine arts student.

1 serving Per serving: 2.9 gm CHO, 1.4 oz PRO

	CHO (gm)	PRO (gm)
1 cup vegetable oil	—	—
1 egg	0.6	6.0
1 Tbsp full-fat soy flour	1.9	1.8
1 Tbsp heavy cream	0.4	0.3
Stevia powder (without maltodextrin) to taste	—	—
Cinnamon to taste	—	—

Heat vegetable oil for about 5 minutes in a 2-quart saucepan while you mix the batter. Beat egg, soy flour, cream, and stevia in a bowl until fully mixed. Drop a small amount of batter into hot oil. If the drop rises to the top, pour rest of batter into hot oil. Wait until edges of beignet are golden, then flip to other side. When edges are golden, remove beignet from oil and place on paper towel to drain. Sprinkle with cinnamon.