Crustless Quiche

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I am on a quest for great breakfast recipes! I must find a way to start my day with great tasting nutritious foods!! One way is to make a quiche. I love quiche, but I don’t understand the point of the crust. It’s great with pies, but not needed with eggs. And since it’s mostly processed flour, it’s not very nutritious either. And since I am low-carbing it, that is cutting out mostly white breads, pasta and rice, I started going through the cookbooks. A great source of inspiration is George Stella’s Livin’ Low Carb where I found the answer: a crustless quiche!

You spray your pie pan with cooking spray, to keep it from sticking. Then mix eggs with half-and-half. For vegetables I use my favorite combination: mushrooms, broccoli and red bell peppers. Top with cheddar cheese and green onions and you’ve got a delicious crustless quiche.



I have served this to many friends and family, and no one misses the often soggy, tasteless crust that usually accompanies quiche. And because this dish is high in protein and fiber, your appetite is satisfied and you won’t be looking for a snack an hour later! Imagine other great combinations: spinach, parmesan and mozzarella or what about ham, swiss and fresh tomatoes? I’m getting hungry just thinking about it!

Find this recipe and more at Family Spice!

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3 Responses to Crustless Quiche

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