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How I Cured Morgellons
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5/10/2021 3:24:22 PM |
I was inspired by Tea's recipe for the egg cups that Robin posted, and as such created a bit of a twist on it. I decided to make quiche...and it actually turned out to be pretty good, except get something to drink with it as coconut flour pie crust is a bit on the dry side...but it still tastes good! The coconut flour pie crust recipe is a long way down on this thread, so I'm going to include it here in this post as well. Of course that's going to make this recipe look ridiculously long, but don't let that put you off. This is a really easy recipe and it uses common ingredients...nothing fancy. Pretty much all you do is to make the crust and only bake it for five minutes at 400. Then, you just add the filling and bake the whole thing at 350 until a knife in the middle comes out clean. Be sure to cover the edge with foil strips on the second cooking. Here's the filling: One package of Canadian bacon, chopped into small pieces and browned a bit in some Irish butter One cup of chopped broccoli cooked and drained. You could even use the frozen kind...just thaw it and squeeze the water out. Seven large eggs and a splash of almond milk. Beat the eggs until light and frothy and then add the milk. Season with salt and pepper and beat well. Stir in the broccoli and Canadian bacon and then pour into the partially cooked pie shell. Bake until done at 350. Here's the pie crust recipe: Low Carb Pie Crust One stick of European butter (I use Kerry Gold Butter and those “sticks” come twice as big as a “normal” stick of butter, so I just cut it in half lengthwise and use one of those) 2 organic eggs Three fourths cup of coconut flour plus two tablespoons, sifted One fourth teaspoon salt Melt the butter and then mix in the two eggs. Add the sifted coconut flour and mix thoroughly. Coconut flour is very absorbent, so you’ll notice this mixture is very sticky at first, but then if you keep stirring a little and wait a bit, it’ll thicken up. Add a bit more coconut flour if it’s too sticky. Knead the dough a little bit to get it to stick together. It’ll have the consistency of Play Doh, except for being very roll-able. It’s very difficult to roll this out, but it’s not hard to make it a press in crust. Just put the ball of dough on your pie pan and press it all around and up the sides. I tried to flute the edges and even tried to press it with the tines of a fork...but it just didn’t lend itself to any decorative edge work...but it still looked nice with a plain edge. Press some holes in the bottom with a fork before baking. The whole pie crust comes out to be 24 net carbs. That makes one sixth of the pie only four net carbs. That’s a pretty good deal, in my opinion. Of course...you have to count the net carbs in the filling...but that won't be much per serving with just eggs, broccoli, and Canadian bacon. Enjoy! Love, Karen | |||
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