LOW-CARB CRUSTLESS QUICHE
DD gave me this idea when she made a crustless quiche using real eggs, cream and a variety of veggies. I substituted egg beaters and my own variety of fresh veggies. It made a hit with DH and me at breakfast this morning.
Provided by seashell
Categories Savory Pies
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Chop and slice the veggies.
- Grate the cheese Combine all the ingredients in a bowl and stir.
- Spray an 8" round cake pan with cooking spray.
- Pour the quiche in the cake pan.
- Put in a preheated 350º oven and bake for 20-25 minutes.
- Quiche is done when a toothpick inserted in the center comes out clean.
- Enjoy!
LOW CARB CRUSTLESS QUICHE
This delicious quiche recipe was born out of a need for breakfast foods during my husbands latest diet plan. Though it has some carbs from the various veggie mix I added, there is far less than in a traditional breakfast that would have say potatoes as a side. This dish is a stand alone: no sides needed. A tasty blend of eggs, cheeses, veggies and meats, this is hearty meal!
Provided by qtcristyme
Categories One Dish Meal
Time 1h20m
Yield 2 pies, 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350-degrees F.
- Spray 2 8-inch pie plates with Pam.
- Heat oil in skillet over med. high heat. add mushrooms; saute for 5 minutes.
- Add onion saute until browned (additional 5 min).
- Add spinach, bell peppers, carrot, chopped meatballs and chopped ham ; cook until excess moisture evaporates. Let cool.
- Beat eggs in large bowl. Add milk, cheeses, Sriracha sauce, stone ground mustard, parsley, minced garlic, chili flakes, turmeric and .salt and pepper to taste.
- Stir egg-cheese mixture into veggie-meat mixture. Season to taste with salt and pepper, if desired.
- Shovel into pie pans, spreading evenly.
- Bake until top is golden brown and a toothpick comes out clean, 40-45 minutes.
Nutrition Facts : Calories 221.2, Fat 15.7, SaturatedFat 6.6, Cholesterol 209.5, Sodium 340.2, Carbohydrate 6.2, Fiber 1, Sugar 1.6, Protein 13.8
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