Low Carb Crustless Quiche |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This delicious quiche recipe was born out of a need for breakfast foods during my husbands latest diet plan. Though it has some carbs from the various veggie mix I added, there is far less than in a traditional breakfast that would have say potatoes as a side. This dish is a stand alone: no sides needed. A tasty blend of eggs, cheeses, veggies and meats, this is hearty meal! Ingredients:
8 large eggs |
8 meatballs (precooked frozen italian-style thawed and diced) |
8 slices packaged ham, chopped |
1 onion, chopped |
1 carrot, finely chopped |
1 stalk celery, finely chopped |
2 tablespoons vegetable oil |
1/4 cup chopped yellow bell pepper |
1/4 cup chopped orange bell pepper |
3/4 cup milk |
1 cup sharp cheddar cheese, shredded |
1/2 cup parmesan cheese, finely grated |
2 teaspoons sriracha sauce |
2 tablespoons stone ground mustard |
2 tablespoons parsley |
4 tablespoons minced garlic |
1/4 teaspoon chili flakes |
1 teaspoon turmeric |
1 pinch salt |
1 pinch pepper |
Directions:
1. Preheat oven to 350-degrees F.
2. Spray 2 8-inch pie plates with Pam.
3. Heat oil in skillet over med. high heat. add mushrooms; saute for 5 minutes.
4. Add onion saute until browned (additional 5 min).
5. Add spinach, bell peppers, carrot, chopped meatballs and chopped ham ; cook until excess moisture evaporates. Let cool.
6. Beat eggs in large bowl. Add milk, cheeses, Sriracha sauce, stone ground mustard, parsley, minced garlic, chili flakes, turmeric and .salt and pepper to taste.
7. Stir egg-cheese mixture into veggie-meat mixture. Season to taste with salt and pepper, if desired.
8. Shovel into pie pans, spreading evenly.
9. Bake until top is golden brown and a toothpick comes out clean, 40-45 minutes.
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