Ingredients
-
6
-
1
-
3/4
-
1
-
1
-
1/8
-
1/8
-
6
-
2
-
-
-
-
-
-
Directions
Low-Carb Crustless Green Chile and Cheese Quiche, A low-carb version of my favorite quiche, perfect for breakfast or brunch!, The recipe will be considerably lower in carbs if you use whipping cream instead of the half-and-half, use regular cheese instead of reduced fat, plus grate your own since store-bought shredded cheese always has some kind of carbs added to keep the cheese from sticking together It’s usually potato starch or cellulose fiber And the low-fat cottage cheese is way too high for anyone on a very low carb diet I would use only half a cup of full fat ricotta cheese
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Steps
|
1
Done
|
Preheat Oven to 375f. |
|
2
Done
|
Lightly Spray or Butter an 8-Inch Deep-Dish Pie Plate or a 7" X11" Casserole Dish. |
|
3
Done
|
* Optional: in a Saucepan, Heat 2 Tablespoons Olive Oil on Medium-High Heat, and Add 6 Oz. Uncooked Spinach, and Saut Until Wilted, About 2-3 Minutes. Set Aside. |
|
4
Done
|
in a Large Bowl, Whisk Eggs Until Well Blended. |
|
5
Done
|
Add Half and Half, Cottage Cheese, Salt and Pepper and Mix Well. |
|
6
Done
|
Whisk in Well-Drained Chilies and Cheese (and Wilted Spinach If Desired). |
|
7
Done
|
Pour Into Prepared Dish and Bake Until Top Is Golden and Quiche Is Set in Center, 25 to 30 Minutes. |
|
8
Done
|
Cool For at Least 5 Minutes Before Cutting Into Wedges. |
