Low Carb Crustless Quiche

In the slimming-down spirit of Spring, I’ve been experimenting with a sort of Paleo-Meets-Atkins food regimen recently.

I can say that, while this gal loves her gluten free pizza, bread, cereal, and pasta, and I will never forsake these completely, the lower-carb diet is making me feel great! So I’m going to be sharing some high in protein recipes with you over the next few months.

Here’s my go-to breakfast for when I’m sick of scrambled or poached eggs. It bakes up quickly, and I can eat it for a few days.  Enjoy!

Gluten-Free Crustless Quiche

Gluten-Free Crustless Quiche

Low Carb Crustless Quiche

4 eggs or egg whites. I like to do 3 egg whites and 1 whole egg for color and flavor. Up to you!

2 dashes paprika (for color)

1 tsp minced garlic

Coarse ground pepper to taste

2 Tbsp heavy cream

1 wedge Laughing Cow Light swiss cheese OR 2 Tbsp goat cheese (less saturated fats in goat)

1 1/2 tsp ea dried basil, sage and rosemary

1/4 yellow onion, minced (These have the most carbs in the recipe, so you can eliminate them or trade them for another protein such as turkey or real bacon, if you want less carbs)

1 C frozen spinach, thawed

2 Tbsp grated parmesan cheese OR 1 slice cheddar cheese, cut into about 8 squares.

1/2 Tbsp Canola oil or canola oil non stick spray

1/2 tsp butter, margarine, or vegetable spread (for cooking onions)

Preheat oven to 375. In small, hot sauté pan, cook onions in butter (or bacon by itself) until browned.  Add in spinach and cook for another 2-3 minutes.

Beat eggs and spices in bowl with heavy cream until blended. Add in the goat or swiss cheese and stir until mixed well. Grease heavy cast iron skillet or oven-proof pan, and dump in spinach and onions (or bacon, crumbled). Pour in egg mixture  and top with grated parmesan or squares of cheddar.

Bake, uncovered, for about 30 minutes, or until edges are lightly browned and center is set. Serves 6.

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