Autumn Gluten-free Quiche = Jesenski quiche bez glutena

(Scroll down for recipe in English)

Quiche bez glutena s blitvom, pancetom, gljivama i sirom - pun vitamina i minerala, bogat proteinima i zdravim mastima, s niskim udjelom ugljikohidrata. Ovaj super brzi quiche bez tijesta nije ništa više no finija verzija omleta i jedan je od onih recepata zbog kojeg žalim što ne postoji način za prenošenje mirisa putem weba.

Recept

za 8 osoba

6 jaja
300 g blitve (očišćene)
250 g šampinjona
100 g pancete
50 g naribanog tvrdog sira
1 ljutika ili manja glavica ljubičastog luka
1/2 čžl kajenskog papra
1/2 čžl origana
1/2 čžl crnog papra
2 čžl sjeckanog peršina
1/2 čžl sjeckanog češnjaka
prstohvat soli

U suhoj dubljoj tavi prepržiti pancetu nasjeckanu na kockice i tanko nasjeckanu ljutiku dok ne dobiju zlaćanu boju. Zatim izvaditi sa strane, a na masnoći prepržiti očišćene gljive nasjeckane na listiće i tijekom kuhanja začiniti sa svim začinima. Nakon što gljive puste vodu izvaditi ih, a u wok staviti svu blitvu, i dinstati na laganoj vatri dok ne povene.

U većoj zdjeli pjenjačom istući jaja, a zatim, uz miješanje, dodati ostale sastojke počevši s 30 g sira, a zatim s pancetom koja bi do tada trebala biti najhladnija kako jaja ne bi koagulirala. Zatim dodati i gljive, a naposlijetku i blitvu. Sve dobro promiješati i prebaciti u kalup za pečenje obložen papirom za pečenje.

Peći u pećnici zagrijanoj na 180°C oko 30 minuta. Oko 10 minuta prije kraja pečenja posuti ostatkom sira. Dekorirati po želji (odlično se slaže s vrhnjem i svježim sirom!) i poslužiti toplo.

U slast!

Kalorijska vrijednost:	142 kcal
Proteini:	9.3 g
Masti:	11 g
Ugljikohidrati (Šećeri):	2.7 g (1.3 g)
Dijetalna vlakna:	1 g
Bogato vitaminima A, K i C, te kalijem, kalcijem i magnezijem.

Autumn Gluten-free Quiche

Gluten-free Quiche with chard, bacon, mushrooms and cheese - full of vitamins and minerals, rich in protein and healthy fat, with low carbohydrate content. This super fast quiche without crust is nothing more than a fancier version of omelette and is one of those recipes for which I truly regret that there is no way to send beautiful smells via web.

Recipe

serves 8

6 eggs
300 g chard (clean)
250 g champignons
100 g bacon
50 g of grated cheese
1 shallot or smaller purple onion
1/2 tsp cayenne
1/2 tsp oregano
1/2 tsp black pepper
2 tsp chopped parsley
1/2 tsp chopped garlic
a pinch of salt

In a deep dry pan or a wok, roast the diced bacon and finely sliced shallot until they brown. Then remove from the pan and set aside. Saute clean and diced mushrooms on the bacon grease and season with spices. When the mushrooms are fully cooked remove them from the pan, and put in chard, then saute it just until it wilts.

In a big bowl, beat the eggs and then, while stirring, add all of the other ingredients starting with 30 g of cheese and then pancetta which should then be cool enough so that the eggs would not coagulate. Then add the mushrooms and chard. Stir well and transfer to a baking mold lined with baking paper.

Bake in the oven preheated to 180°C for about 30 minutes. Approx. 10 minutes before the end of the baking sprinkle with the rest of the cheese. Decorate as desired (goes well with sour cream and cottage cheese!) and serve warm.

Enjoy!

Caloric value:	142 kcal
Proteins:	9.3 g
Fats:	11 g
Carbohydrates (Sugars):	2.7 g (1.3 g)
Fiber:	1 g
High in vitamins A, K, C, potassium, calcium and magnesium.