Lo-Carb Quiche to Counteract the Cookies

Posted on: December 10th, 2012 by Kay Swatkowski

The cookies are coming!  The cookies are coming!

Therefore, we are observing a week of lo-carb, in hopes that will make the cookie extravaganza less damaging to our already expanding waists.  One of the staples in our house when using a lo-carb diet is this crustless quiche.  If I make one on Monday morning, it gives us something quick to heat up for breakfast for two or three days and keeps us on track.  It is also delicious and you don’t really miss the crust.

It does have some flour in it, but about 1/4 of what you would use in a regular pie crust.

Use a 10 inch pie plate and pre-heat the oven to 350 degrees.


Place in bottom of pie plate:

4 – ounces grated cheddar cheese.  We like ours very cheesy

6 slices of bacon – or 4 slices of the thick cut bacon which is so popular right now.  We like Wright’s thick cut bacon. Make sure it is crispy if it is thick cut. (You can use some browned sausage or chopped ham too!)

In a bowl mix the following:

4 beaten eggs

1/4 cup chopped onions (grated is better- more onion flavor for less onion and you can use less –maybe 2 Tbs.)

1/2 cup of flour

1/2 tsp salt

a little grated pepper

1 1/2 c milk (non-fat, 2% or whole is fine when you are doing lo-carb)

Blend thoroughly so that the mixture is fairly smooth.

Pour this mixture over the cheese and bacon.

Then bake for 30 – 35 minutes or until it is bubbly around sides and the center does not reveal uncooked egg mixture.

Let it stand for 10 minutes before slicing so that your pieces come out firm.

Bon Appetit

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