Log in

No account? Create an account
asleep at mal 9/09
crustless quiche recipe (very low carb) 
10/5/09 18:42
asleep at mal 9/09

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.
10/6/09 3:41 (UTC) - Another option
Mix 5 eggs, 1/2 cup of milk, and whatever veg/meat you would like for a really large omelet. Pour into extra deep 6 muffin pan. They will fill about 1/3 to 1/2 of each depending on how much veg/meat you have added. Bake.

When they're done, individually wrap them, and have them for breakfast throughout the week!
10/6/09 3:42 (UTC)
Sorry, I meant to say, "Thank you for the recipe. I really like crustless quiche. Here is a fast and dirty way that I make something similar for breakfast."
11/14/13 2:19 (UTC)
A single 10" pie size quiche is often not enough for a gathering, so we do the 9x13 pyrex baking dish. 2.5 to 3 cups of veggies, meats, etc, 1 pint cream/half and half, a dozen eggs. The rest is the same. Makes 12 main course size slices or 16-24 smaller portions as you wish.