alumiere (alumiere) wrote,

crustless quiche recipe (very low carb)

8 eggs
1 cup heavy cream or half & half
salt, pepper, spices
grated cheese, sauteed veggies, bacon, ham, other ingredients of your choice 1.5-2 cups total

this makes one 10" diameter deep dish pie plate size quiche

pre-cook other ingredients as needed - notes: veggies should be fairly soft and in small pieces to distribute evenly (i usually sautee them in a bit of pesto or garlic and herbs); bacon, ham, etc fully cooked and fairly dry; drain all grease & excess liquid or your quiche will be mushy; cheese should be grated

pre-heat oven to 350*F

thoroughly whip together eggs and cream using hand wisk; add a pinch of salt and pepper/other spices if desired

lay veggies/meat in the bottom of greased pie pan (i use pam olive oil spray) and evenly distribute them

pour in egg/cream mixture

top with grated cheese, reserving about 1/4 of the cheese if you want a cheese topping

bake for 35 mins at 350*F, then turn oven up to 425*F (top with remaining cheese here if desired) for 10-15 mins until solid in the center when shaken

remove from oven and cool slightly before cutting

suggested additional ingredient combos:
bacon, mushroom & cheddar
mushroom, red pepper & smoked gouda
artichoke hearts & mozzerella
fresh tomato slices & mozzerella

*recipe adapted from moosewood farms cookbook mushroom quiche recipe

A note on temperatures/times. I fail at most baking and apparently at least part of that is the oven in our current apartment is roughly 25*F off, so usually they cook at 325*F and then 400*F. But I also fail to set timers, so I go by looks, touch, and clean/dry toothpicks for when things are done.
Tags: cooking, recipe

  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.