Crustless Spinach, Bacon, Onion, Feta and Cheddar Quiche

Here you go..... I've been making this for years and I don't measure anything so I'll give you my guesstimates. You can't mess this up ...it's a great basic recipe to make your own creation. 

 Deep quiche dish, mine is pottery so I grease it with bacon grease. Mom's is glazed, I don't grease that one. (Or use a cast iron skillet or deep pie plate) I made this for low carb high fat diet...

 8 strips of your favorite bacon cooked, not crispy (crumbled)

 I large onion, sliced into thin rings

 1 TBSP sugar (skip if you don't want to Caramelize onions or are diabetic)

 1 package frozen spinach, thawed and very well squeezed and drained 

 1 hefty tsp chopped garlic ( I use stuff in the jar) 

 1 hefty tsp dried Italian herbs 

 1 pint heavy cream 

 3 oz feta cheese with tomato and basil (half of the 6 oz pkg)

 2 cups sharp cheddar cheese shredded 

 3 large eggs well beaten (if I have an extra yolk or two around I will also add those) 

 Here we go: 

 Fry bacon in large skillet.... I do it in batches and leave grease in, just keep adding bacon, it cooks softer that way. Remove bacon to a plate covered with paper towels to drain and cool until you can crumble it. 

 To the skillet of bacon grease....add the large onion, sliced into rings....cook until they are limp and Caramelizing. I add the sugar and stir them constantly until well caramelized. DRAIN THESE WELL ON A LOT OF PAPER TOWELS.

 In a large bowl, beat 3 eggs well, add garlic and Italian herbs, heavy cream and add the well drained spinach and feta cheese. Set mixture aside. 

 Assemble quiche- 

 Bacon goes down first 

Top with cooked onions

Top with 2 cups shredded cheddar cheese 

Slowly pour egg mixture over the top and spread evenly. 

 Bake at 350 degrees for 35- 50 minutes or until butter knife inserted into the middle comes out clean.

 Remove from oven and let set 10-15 minutes before serving. 

Enjoy.

 It's good cold.

 Low sodium version - use chicken instead of bacon and use Swiss cheese instead of cheddar 

 Other combos you might like (don't expect them to top bacon) 

       Sausage , broccoli cheddar 

       Sausage zucchini, cheddar 

       Add mushrooms, sun-dried tomatoes, left over potatoes...etc 

There's no real recipe....you can't mess this up.

 I personally love the feta cheese combined with cheddar.

Jan's Crustless Bacon, Onion, Broccoli Quiche

 Delish!


10" deep pie pan 

Preheat oven to  350 degrees  (325 if using a glass pie plate)

Grease pie plate with olive oil, set aside

Fry 8 -10 slices of bacon until crisp - crumble when cool, set aside

I medium onion, sliced thin 

Chunk of broccoli, raw... dice 

1 cup colby jack cheese

6 eggs   ( add 2 more yolks if using reg milk)

1 cup heavy whipping cream  ( Can use reg milk)

    If you use 2% milk, add a TBSP butter

Salt and Pepper to taste

Fry bacon, drain on paper towels, set aside

While bacon is frying, slice onion in rings and separate.  

Once bacon is done, drain most of the grease.... just save a little to fry onion rings in .. don't need much.  When onion is limp, remove from pan.

Chop broccoli - you don't need a lot or it will overpower the flavor

I love this recipe.... so easy to make and you can add whatever you have on hand

Quiche before cheese and egg mixture

ASSEMBLE                                                        

Grease quiche or pie dish

Onions,
bacon,
broccoli
cheese
egg mixure

Bake for 30 minutes in a 350 degree oven - Let set 5 - 10 minutes before serving.                                

Low Carb Quiche Recipes - Crustless

Low Carb Quiche Recipes

10 or 9 inch quiche or pie pan

Any medium melting cheese works well in these quiche recipes. I prefer milder cheeses like muenster or havarti, but cheddar, swiss, monterey jack and gouda are also good choices. The egg-cheese mixture doesn't stick, as long as you butter the pan.

Basic Cheese and Onion Quiche

Makes 2 quiches.

• 5-6 cups shredded muenster and/or colby jack cheese, divided in half
• 2 tablespoons butter plus more for greasing pans
• 1 large white onion, finely chopped
• 12 large eggs, preferably organic or free range eggs
• 2 cups heavy cream
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp dried thyme

Directions:

1. Preheat oven to 350 degrees.
2. In a separate skillet, add the butter and melt over medium-low heat. Add the vegetables and saute until onions are translucent and soft. Remove from heat and cool.
3. Butter two 10 inch quiche pans or deep pie pans. Put 2 cups of shredded cheese in bottom of each buttered pan. Add 1/2 of cooled vegetable mixture to each pan in an even layer over cheese.
4. Crack 12 eggs and pour into a large mixing bowl. Add the cream and spices, and whisk together until well mixed and frothy. Pour 1/2 mixture over each pan of cheese and veggies, then use a fork to gently and evenly distribute cheese and vegetables into egg and cream mixture.
5. Slide quiche pans into oven, leaving an inch of space between pans. Bake for about 20-25 minutes or until set and puffy and slightly golden in the center. You can also use a knife to insert into middle of one of the quiches, and if it comes out clean, they are done.
6. Cut each quiche into 6 equal sized servings for a total of 12 servings. Serve immediately, or cool and refrigerate or freeze. These will keep in the freezer for a two weeks, or the refrigerator for a week.

Nutrition: Serving size = 1/6 of a quiche. Each serving has 382 calories, 16 grams of protein, 33 grams of fat, 5 grams of carbohydrate and 1 gram of fiber.

Cheese, Onion and Bacon Quiche: Place 12 slices of raw bacon on a cookie sheet and bake at 350 degrees for 20 minutes or until slightly crispy. Cool, then process into fine bits in a food processor. Add to the egg and cream mixture in step 4 above. Nutrition: Serving size = 1/6 of quiche. Each serving has 390 calories, 19 grams of protein, 34 grams of fat, 6 grams of carbohydrate and 1 gram of fiber.

Cheese, Onion and Sausage Quiche: Cook 6 ounces pork breakfast sausage in separate skillet until done. Cool and crumble, and add 4 ounces cooked sausage to the egg and cream mixture in step 4 above.Nutrition: Serving size = 1/6 of quiche. Each serving has 380 calories, 17 grams of protein, 34 grams of fat, 6 grams of carbohydrate and .5 gram of fiber.

Veggie Quiche: Add your choice of finely chopped extra vegetables in step 2 and saute along with onions. Any low carb vegetable works; try shredded carrots, broccoli, cauliflower, peppers, celery, summer squash, etc. This will be higher in carbohydrate count depending on veggies used. Add 1 gram of carbohydrate to each serving for every cup of raw vegetables added.

Kitchen Sink Quiche: mix and match minced smoked ham, bacon, sausage and any vegetables using methods above. Quiche is almost like a pizza in a way, in that you can add just about anything you have on hand, if you think it will taste good in combination. Adjust nutrition counts as needed.

I hope you enjoy these low carb quiche recipes. I've been making them a long time and have finally hit on a recipe that tastes great every time, reheats well, and keeps in the fridge for a week or two.

Tomato Corn Pie

From EatingWell.com  ( PREBAKE the crust!)

Crust

• 3/4 cup whole-wheat pastry flour (see Note)
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 5 tablespoons cold water

Filling

• 3 large eggs
• 1 cup low-fat milk
• 1/2 cup shredded sharp Cheddar cheese, divided
• 2 medium tomatoes, sliced
• 1 cup fresh corn kernels (about 1 large ear; see Tip) or frozen
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper

To prepare crust: Combine whole-wheat flour, all-purpose flour, 1/2 teaspoon each salt and pepper in a large bowl. Make a well in the center, add oil and water and gradually stir them in to form a soft dough. Wrap the dough in plastic and chill in the refrigerator for 15 minutes.

1. Preheat oven to 400°F.
2. Roll the dough into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie pan, preferably deep-dish, and press into the bottom and up the sides. Trim any overhanging crust. Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dry beans. Bake for 20 minutes. Remove the foil or paper and weights. Let cool on a wire rack for at least 10 minutes or up to 1 hour.
3. To prepare filling: Whisk eggs and milk in a medium bowl. Sprinkle half the cheese over the crust, then layer half the tomatoes evenly over the cheese. Sprinkle with corn, thyme, 1/4 teaspoon each salt and pepper and the remaining 1/4 cup cheese. Layer the remaining tomatoes on top and sprinkle with the remaining 1/4 teaspoon salt. Pour the egg mixture over the top.
4. Bake the pie until a knife inserted in the center comes out clean, 40 to 50 minutes. Let cool for 20 minutes before serving.

Ingredient note: Look for whole-wheat pastry flour in large supermarkets and natural-foods stores. Store it in the freezer.

• To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Per serving: 258 calories; 14 g fat ( 4 g sat , 9 g mono ); 88 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 8 g protein; 2 g fiber; 379 mg sodium; 217 mg potassium.

Grandma Ett's Chimney Hill Farm Quiche

1 Lb. Jimmy Dean spicy sausage
1 Dozen eggs
2 Cups grated cheese (cheddar and monterey jack)
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)
2 Packs Pillbury Crescent Rolls
2 Tbs. milk

 

Fry sausage. Crumble into small pieces. Drain and pat out all oil. Line bottom of 9x13 inch oblong pan with crescent rolls, pressing ends together to make a crust. Beat eggs with salt, pepper, and garlic powder. Mix in cheese and spread egg/cheese mixture over crust in pan. Top with crumbled sausage. Bake at 350 degrees in oven for 35-45 minutes. Top should be slightly golden and firm to touch.

Pepperoni Spinach Quiche

A 5 Star Recipe from Taste of Home

1 tube (8 ounces) refrigerated crescent rolls

1 large sweet red pepper, chopped

1 tablespoon olive oil

1 garlic clove, minced

5 eggs, lightly beaten

1/2 cup shredded part-skim mozzarella cheese

1/2 cup frozen chopped spinach, thawed and squeezed dry

1/4 cup sliced pepperoni, cut into strips

1/4 cup half-and-half cream

2 tablespoons grated Parmesan cheese

1 tablespoon minced fresh parsley

1 tablespoon minced fresh basil or 1 teaspoon dried basil

Dash pepper

Directions

Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.

In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.

Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Nutrition Facts: 1 piece equals 235 calories, 15 g fat (5 g saturated fat), 145 mg cholesterol, 417 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.

Creamy Crustless Quiche

By: Breakstone

Prep Time: 15 minutes  
Total Time: 45 minutes
Makes 12 servings

Ingredients:

• 5  green onions, chopped, divided
• 1  tomato, chopped, divided
• 12  slices bacon
• 1 cup sliced fresh mushrooms
• 12  eggs
• 1/3 cup BREAKSTONE'S Reduced Fat Sour Cream
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Instructions:

1. HEAT oven to 325° F.
2. RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minutes or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
3. BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
4. BAKE 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.

Serving Suggestion:
Serve with a colorful fruit salad.

Crustless Garden Vegetable Quiche:
Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Substitute:
Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese for the Cheddar and mozzarella cheeses.

My Big Fat Greek Spanakopita Pie

Spanakopitas are popular Greek appetizers in which spinach and feta cheese are encased in buttered phyllo pastry. The original version is quite delicious, yet extremely labor-intensive.  I’m passing along my Spanakopita Pie, which combines the ingredients from the original Spanakopita filling and bakes them up into one delicious pie.

Although this pie contains more spinach and fewer eggs than most quiches, it is like a quiche in that it can be made ahead and freezes well. A whole, baked pie can be reheated in a 300-degree oven for 15 to 20 minutes, or individual slices can be heated in the microwave. The baked pie can be frozen for up to one month.

Spanakopita Pie is a great meatless entrée for a light supper served with sliced tomatoes and cucumbers or a fresh fruit salad. Or, serve your pie as a side dish to grilled chicken or lamb chops for a Greek-inspired meal.

• 1 tablespoon butter, margarine or olive oil
• 1/2 bunch green onions, green and white parts included, chopped
• 1/2 teaspoon dried oregano
• 1 teaspoon dried dill weed
• 2 10-ounce packages frozen chopped spinach, thawed and drained well
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• Pinch ground cayenne pepper
• 4 ounces feta cheese, crumbled
• 1 cup lowfat cottage cheese
• 4 eggs, beaten
• 1 frozen deep-dish pie shell
• Paprika, for garnish

Preheat oven to 375 degrees F. Melt butter or heat olive oil in a medium skillet. Add green onions, oregano and dill weed and sauté for 2 to 3 minutes. Add spinach, black pepper, salt, nutmeg and cayenne and sauté 3 minutes more. Set aside to cool.

Combine feta and cottage cheeses with eggs in a medium bowl. Add spinach mixture and pour into the pie shell. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.

Makes 6 servings.

Broccoli Provolone Quiche

3 cups broccoli florets


3 tablespoons olive oil

2 cloves garlic, peeled and minced

1 medium onion, finely chopped

1/4 teaspoon red pepper flakes

1 (9 inch) unbaked deep dish pie crust

4 eggs, beaten

1 egg yolk, beaten

1 pint heavy cream

salt and pepper to taste

1 cup shredded provolone cheese

1.Preheat oven to 375 degrees F (190 degrees C).


2.Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.

3.Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.

4.In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.

5.Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Quick and Easy Onion Etc Quiche

Not in the mood to follow a recipe? Great... this is the recipe for you! 

1 tablespoon butter


1 large onion, diced (Valadia Onions ROCK!)

3  - 4 eggs  ( I like 4)

1/3 cup heavy cream or milk

1/3 cup shredded Swiss cheese ( or use cheddar)

Other stuff ( could add broccoli, pepperoni, cooked chicken, chopped ham, zucchini etc)

1 (9 inch) unbaked pie crust  (NOT a deep dish one!)
Directions

1.Preheat oven to 375 degrees F (190 degrees C).

2.Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.

3.In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.

4.Bake in preheated oven for 30 minutes, or until eggs have set.

All you need is crusty loaf of bread or a cup of soup and you're all set!

Morgan House Broccoli Dill Quiche

The Morgan House in Dublin, Ohio  ( http://www.morganhse.com/ ) is one of my favorite places... it's a great "girl's day out"........wonderful tea room and just all-around pleasant experience.  (They also have a large food room there with gourmet mixes, candies, coffees, teas, jams, etc)

1 cup biscuit mix
1 cup + scant 1/3 cup Half & Half
3 eggs
1 cup finely chopped broccoli
9" deep pie shell
1 TBSP chopped fresh dill
2 1/2 cups shredded cheddar

Preheat oven to 375 degrees

Put biscuit mix in a large bowl,  slowly add half & half...Whisk briskly.  Add eggs one at a time, whisking briskly until the mixture is smooth.  Set aside.  Place broccoli in the pie pan and sprinkle with chopped fresh dill.  Sprinkle cheese over broccoli and then carefully pour the batter over it.  Bake for 45 minutes.

Serves 6  - 8

Vegetarian Quiche

This recipe comes from Miss Annabelle's tea room in Loveland, Ohio.

1 cup Bisquick
2 1/2 cups half & half
4 eggs
1/2 tsp oregano
1 tsp salt
dash pepper
1/4 tsp garlic powder
3/4 cup chopped vegetables of choice (broccoli, cauliflower, spinach, tomatoes, etc)
1 cup grated swiss or cheddar cheese
1 TBSP chopped onion

Grease a 10" pie plate-
In a large bowl, combine the first 7 ingredients with a mixer, fold in remaining ingredients and mix well using a spoon.  Pour into the pie plate and bake for about 50 minutes until the center is firm.

Serves 6

Breakfast Spinach Tarragon Quiche Phyllo Cups

6 sheets phyllo dough, thawed
6 eggs, organic
6 tablespoons water
12 ounces spinach, drained well
1/2 cup shredded white cheddar cheese (or any shredded cheese you like)
2 tablespoons all purpose white whole wheat flour
1 tablespoon dried tarragon
Salt and pepper to taste
spray organic olive oil

Preheat oven to 425 degrees. In a bowl, mix together eggs, water, spinach, cheese, flour, tarragon, and salt and pepper until well blended.

Open Phyllo dough and on a dry surface, open the inner package and lay the dough sheets out flat. Remove six sheets and place under a slightly damp, clean kitchen towel. Place the remainder back into the package as it was removed and place back in freezer. Remove the kitchen towel and cut the Phyllo dough into approximately six even squares. They won’t be exactly even, but that’s fine for this recipe.

In a large muffin pan (at least 6 muffin openings), place the fillo dough squares into each of the muffin cups so some of the dough extends past the rim of the muffin cup. Repeat for remaining five cups. Spray the fillo cups with a light spray of the olive oil. Equally divide quiche mixture into each of the fillo cups taking care not to overfill. Bake in a 425 degree oven for approximately 10 to 12 minutes or until fillo is slightly brown and quiche is firm to the touch. Ovens vary in temperature so pay attention. Carefully remove from muffin tins and allow to slightly cool. Best served warm.

Serving
Serves 5-6

Gluten Free Sweet Italian Sausage Custard Quiche with Hash Brown Potato Crust

(recipe from Big Mill Bed and Breakfast)

• 1¼ cup shredded potatoes, found in the grocery refrigerator section
• 1 teaspoon sea salt, divided
• 4 tablespoons butter, divided and melted
• ¼ cup shredded Parmesan cheese
• ½ pound sweet Italian sausage
• 2 tablespoons canola oil
• ½ cup red bell pepper, diced
• 1 large or 2 small scallions and tops, chopped into rounds
• 4 large eggs, certainly free-range if available
• 1½ cups half and half
• 1 tablespoon instant potato flakes (or 1 tablespoon flour if not doing the gluten intolerant menu)
• ¼ teaspoon grated nutmeg (fresh is always better)
• generous ½ cup grated Jarlsberg or good quality Swiss cheese (do not substitute cheddar)
• paprika

Preheat oven to 390 degrees F. Grease a straight-sided 8 inch round baking dish*(see note below). Mix the shredded potatoes with 1 tablespoon melted butter, ½ teaspoon salt and the Parmesan cheese. Press into the bottom of the round baking dish. Bake for 35-45 minutes (or longer) until the potatoes start to brown. Remove from oven.

Cook the sausage in a medium-sized skillet until almost done. Remove the sausage and drain on paper towels. Cook the bell pepper in the sausage drippings with the canola oil added. (I have found that the Italian sausage I use is not greasy). Remove peppers from the pan and drain. Lightly cook the scallions. Remove scallions from pan and drain.

Lower the oven temperature to 350 degrees F. Whisk the eggs and the half and half together. Add the potato flakes, 3 tablespoons melted butter, ½ teaspoon salt and the nutmeg. Whisk again. Sprinkle the Jarlsberg (or Swiss) over the cooked hash brown crust. (You cannot substitute cheddar-it is too greasy). Sprinkle the sausage, red pepper and scallions over the cheese. Pour gently, filling the dish with the custard mixture. Place in the oven with the rack in the middle. Pour more of the custard mixture into the dish until the dish is as full as possible. Sprinkle paprika over the top. Cook for 35-45 minutes, or until the edges have started to brown and a knife inserted into the center comes out clean. Cool on wire racks. Can be served hot or room temperature.

* Note: If you use a 9-inch dish, add another egg and an extra splash or two of half-and-half to the custard mixture.

Serving suggestions: other than a great breakfast dish, you can also serve this quiche with a salad for a light supper. Or serve with fruit for pretty brunch.

Yield: 5-6 pieces of quiche.

Big Mill Bed & Breakfast

Williamston, NC

Cheddar Broccoli Quiche

1 9" frozen deep dish pie crust
1 1/2 cup milk
4 eggs
1/2 tsp basil
1 pkg Knorr Cream of Leek Soup Mix
1 pkg (10oz) frozen broccoli - thawed and well-drained
1 1/2 cups grated Cheddar or Swiss

Preheat oven to 375 degrees.

Place the frozen pie crust on a baking sheet.

In a large bowl, whisk together the milk, eggs, basil, soup mix.... then stir in the broccoli and cheese. Pour into the pie crust and bake 40 - 45 minutes until a knife inserted in the middle comes out clean. Let stand 10 minutes before serving.

Serves 8

She Loves Wine's Onion, Broccoli, Cheese & Bacon Quiche

This recipe is one I created or tweaked from another recipe and it is wonderful...very savory.

Wine Suggestion: Riesling

Crust
I used a regular frozen pie crust thawed– not deep and I did NOT prebake it - I'm sure a homemade crust would be better and have more calories but I'm all about convenience, especially if I can save a few calories in the process.


Filling
1/2 lb.thin bacon, chopped
1 large onion, thinly sliced
1/2 cup chopped broccoli florets
2 generous pinches of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
pinch nutmeg (optional)
1 1/4 cups of shredded Cheddar/Monterey Jack

For filling:
Sauté bacon in medium skillet over medium heat until crisp. Transfer bacon to paper towels to drain.
Add onion and sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
Spread onion over bottom of baked crust; sprinkle bacon over, then add broccoli florets. Top with cheese.
Place pie pan on a baking sheet.Pour cream mixture over.

Bake until quiche is puffed and filling is set, about 20 - 25 minutes.
Cool on rack 10 minutes.
Serve warm or at room temperature with warm crusty bread.

Makes 6 servings.