Saturday, August 25, 2012

Crustless Quiche

Who needs a crust?  They're a pain to make, God alone knows what's in the pre-made ones you get from the store, and they just add needless carbs.  Eggs bake just fine without a crust, which was good news for me when I developed a craving for quiche but wanted to stick with low carb.  No more boring breakfasts for me!

Hearty Crustless Breakfast Quiche
8 large eggs
1/2 cup heavy cream
1/2 cup shredded swiss cheese
1 cup shredded cheddar cheese, divided
1 tsp onion powder (or you can use real onions, 1/2 small, chopped finely)
1/2 small tomato, diced

1 cup broccoli florets
6 slices bacon, crumbled
salt and pepper to taste

Start with a large pie pan, the deeper the better.  Preheat the oven to 375.

In a large bowl, whisk the eggs, cream, and seasonings together.  Add the swiss and half the cheddar; stir together.   Add in the broccoli and the tomato - I like to squeeze the diced tomatoes out thoroughly to get rid of as much excess water as possible.  Sprinkle the crumbled bacon in, and mix all together thoroughly.

Pour egg mixture into the pie pan.  You shouldn't need to grease the pan, but you could smear it with a little butter if you like.  Sprinkle about 1/2 of the remaining cheddar on top; bake 20-30 minutes until the middle is set.  Add the remaining cheddar in the last few minutes.

It will puff up like a souffle, and then will shrink as it cools.  But don't worry, it'll taste simply awesome when you're done.


If the above toppings/seasonings sound kind of boring, here are some other things I've tried: ham or sausage instead of bacon.  Sun-dried tomatoes and basil, with either feta or some REALLY sharp cheddar.  I'm even plotting a pizza quiche, with pepperoni, provalone, italian seasonings and tomato; if it comes out well, I will take pics and post the results.

The possibilities are pretty endless, so have fun!

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