Thursday, January 7, 2010

Crustless Quiche

Gestational diabetes has, once again, reared its ugly head. Therefore, I'm now focused on low-carb (yet still speedy) meal options. Last night, I whipped up a crustless quiche that is to die for and super easy. It was one of those "yeah, that looks good, I'll throw it in" kind of dishes, so not everything was perfectly measured, just a bit of a warning.

I Can't Have Carbs Quiche

  • 6 eggs
  • 1/3 c half & half
  • 1/4 c water
  • salt and pepper (to taste)
  • 1/4 onion, chopped
  • 1 pkg frozen chopped spinach, thawed and wrung dry
  • 4 white mushrooms, sliced
  • bacon bits, a handful or so
  • 1/2 c shredded sharp cheddar cheese
  • 1/4 c shredded mozzarella

  1. Preheat oven to 350 degrees.
  2. Spray a pie dish with non-stick spray and set aside.
  3. In a saute pan, melt 1 T butter (eyeball it) and saute onion until translucent.
  4. Add mushrooms and saute over medium heat until the mushrooms are wilted.
  5. Add spinach and cook until warm, occasionally stirring to incorporate with onion/mushrooms.
  6. In a medium-size mixing bowl, beat eggs and then add water and half & half.
  7. Add remaining ingredients, including the onion/mushroom/spinach mixture, to bowl and gently stir to incorporate.
  8. Pour egg mixture into prepared pie dish.
  9. Bake for 30-35 minutes, or until set and top begins to gently brown.
  10. Remove from oven and allow to rest for 10 minutes (or so) before cutting.
  11. Enjoy!