Friday, May 7, 2010

Crustless Quiche

Quiche is another extremely versatile recipe.  In this lighter version I have reduced the carbs, calories and fat by omitting the crust and making some healthy substitutions.  I made it two different ways and you can definitely add anything else that you think would be yummy.

Crustless Quiche

Basic Ingredients:

5 large eggs
1 cup 1% milk (or whatever milk you have will be fine)
1/2 tsp salt
1/4 tsp paprika
1/4 tsp ground mustard
black pepper to taste

Additional Ingredient Options:

1 cup sauted veggies - spinach, asparagus, onions, anything you like
1 cup cooked meat (bacon, sausage, etc)
1 cup shredded cheese - any kind of cheese you love - be creative!

You can definitely mix meats and veggies.  Really... anything goes here.

Carmelized onion, spinach and sun dried tomato-
Slice 1/4 yellow onion very thin.  Using 1 tsp olive oil, cook over medium-low heat until very soft and carmelized (this will take a while, just be patient).  Remove onions from the pan and turn heat up to medium.  Saute 1 tsp minced garlic and 2 cups baby spinach until spinach is wilted (about 2 minutes).  Allow spinach to cool and remove as much water as possible by squeezing it.  Roughly chop the spinach. Chop 3-4 sundried tomatoes.  I used muenster cheese with this quiche.

Bacon and cheddar-
Cook six slices of bacon until crispy.  Drain well and chop. (I cut mine up before I cook it.  It cooks much faster that way).


Preheat oven to 350.  Spray glass pie dish with nonstick spray.  Place meat or veggies and cheese in the bottom of the pan.  Whisk eggs, milk and seasonings until well combined and pour over the top.  Back 35-45 minutes until set.  Cool a bit before serving.

No comments:

Post a Comment