From “The Diabetes Diet, Dr. Bernstein’s Low Carbohydrate Solution”
By Richard K. Bernstein, M.D.
Submitted by Angela Bauldee
” I make this for Sunday brunch and then I have two days of breakfast leftovers.”
6 servings – per serving; 3.1 gram CHO, 3.35 oz PRO
|1 cup broccoli crowns, in small florets||4.0||2.6|
|2 eggs, plus 2 egg yolks||1.8||18.0|
|1 ½ cups heavy cream||12.0||9.6|
|Salt and pepper to taste||—||—|
|¾ cup grated Gruyere Cheese, about 5 oz.||0.5||42.25|
|1 Tbsp. chopped basil (optional)||0.23||0.13|
|8 oz. Baked ham, in small cubes||—||48.0|
|2 Tbsp. butter, cut into small pieces||—||—|
Preheat oven to 375 degrees.
Precook broccoli in microwave for about 30 seconds.
Beat eggs, egg yolks and cream together.
Season with salt and pepper.
Stir in grated cheese and optional basil.
Place ham and broccoli in a well-buttered 9-inch pie or quiche pan.
Pour in egg and cheese mixture. Dot the top with the pieces of butter.
Bake for 25 minutes, or until the custard has puffed and browned to your liking.
Cool slightly. Run a knife around the edge of pie plate before removing pieces.