Ingredients
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1 1/2
-
3/4
-
2 1/2
-
2
-
1 1/2
-
-
-
-
-
-
-
-
-
-
Directions
Low-Carb Crustless Quiche, DD gave me this idea when she made a crustless quiche using real eggs, cream and a variety of veggies I substituted egg beaters and my own variety of fresh veggies It made a hit with DH and me at breakfast this morning , I also pre cooked the swiss chard and sliced baby portobella mushrooms that used and layered them along with sliced green onion into a oiled1quiche pan and then topped with carton of egg-beaters and shredded jalenpeno montery jack –wonderful flavor, For this recipe I thought it would be better to pre-cook the mushrooms and spinach so it would have more flavor and wouldn’t get watery used a whole salad bag full of baby spinach and a small container of sliced mushrooms The end result was beautiful plated, and very delicious I will definately be making this again Thanks for sharing!
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Steps
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1
Done
|
Chop and Slice the Veggies. |
|
2
Done
|
Grate the Cheese Combine All the Ingredients in a Bowl and Stir. |
|
3
Done
|
Spray an 8" Round Cake Pan With Cooking Spray. |
|
4
Done
|
Pour the Quiche in the Cake Pan. |
|
5
Done
|
Put in a Preheated 350 Oven and Bake For 20-25 Minutes. |
|
6
Done
|
Quiche Is Done When a Toothpick Inserted in the Center Comes Out Clean. |
|
7
Done
|
Enjoy! |
