Tuesday, August 19, 2014

Crustless Quiche

The Mr told me the other day that he wanted to get in a little more protein.  Now, we're not talking going paleo or whatever...we still like our flour and potatoes but his breakfasts were a little more carb heavy than he liked.  So I figured I could pretend I was Ina Garten and whip up something 'fabulous.' (are we the only ones who drink every time she says fabulous on Barefoot Contessa?  Water...we drink water!)

I did a little brainstorming and came up with this lil baby.

Here's what you'll need to make this protein packed slice of heaven.

Crustless Quiche
Serves 6

4 eggs
2 egg whites
1/2 cup organic fat free milk
1 cup frozen spinach, thawed and wrung of water
1/2 red pepper, diced
2 scallions, diced
2 slices Trader Joe's uncured turkey bacon
1/2 cup Trader Joe's Swiss & Gruyere blend
1 oz Sartori Bellavitano Balsamic cheese  (or similar cheese like Asiago or parmesan)

Preheat your oven to 425 degrees.

Cook your turkey bacon and cut or crumble, set aside.  Ready your veggies including thawing the spinach for 1 minute in the microwave then wring out all of the water.

In a medium bowl, add your eggs and whites.

Mix until well combined.  Add any spices if you like.  I used a few grinds of black pepper, a shake or two of thyme and a dash of garlic powder but you can use whatever salt free spices you like.

Add your thawed and squeezed spinach, red peppers, Swiss/Gruyere blend and scallions, stir to combine.

Add a generous spray of butter flavored cooking spray to a pie pan on the bottom and sides.

Add egg mixture.  Sprinkle turkey bacon on top making sure it's evenly distributed.

Bake at 425 degrees for 25 minutes.

Yes please!

When  it comes out of the oven, grate your one ounce of balsamic cheddar.

Sprinkle evenly over the top and let it melt.

Drool-worthy goodness.

Let it cool for about 5 minutes and then cut into 6 wedges and get ready to dive in.

This isn't necessarily a whole breakfast thing that could sustain you all morning so add a slice to a bowl of fruit, a slice of sprouted bread with natural peanut butter or whatever you like for a good balance.

Nutritional info (per wedge):  Calories  140  Total Fat 6g  Sat Fat 3g  Poly Fat 1g  Mono Fat 1g  Cholesterol  141mg  Sodium 176mg  Potassium 194mg  Total Carbs 5g  Fiber 1g  Sugars 2g  Protein 12g  Vitamin A 57%  Vitamin C 9%  Calcium 16%  Iron 6%

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  1. It is perfect for breakfast. I love it. Anyone interested should just go ahead and make it. This one is definitely Mr. Approved!

    1. It's super easy too so if you ever wanted to make it yourself, mix, dump and bake!

  2. That does look good! I bet it would work well in muffin tins for a single serve, pre-portioned, ready to walk out the door breakfast. You could even roll it in a tortilla (negating the lower carbs aspect of course) and have a mobile breakfast burrito.

    1. It would absolutely work well in muffin tins! There are plenty of low carb tortillas out there that would work well, just watch the sodium. We currently use Tam-X-Ico's Lower Carb Tortillas which I think is 12 carbs and low on the sodium. I saw one the other day that was 500mg of sodium and almost fainted.

  3. Yum good idea! The app I use (sporadically) to log my food does show that by the time breakfast is over carbs is makin up a heavy hit of my nutritional numbers. I have no problem with carbs but, you know, balance and everything. Nice option.

    1. Right! I'm not giving up my oatmeal or occasional English muffin but getting in my main protein with cottage cheese at breakfast every day was like Groundhog Day.

  4. Delish! I love a good 'egg bake' in the morning. It really helps with getting the protein in. May I suggest also looking into the South Beach Diet? I much prefer it over Paleo. It's much more sustainable for one. Just something to consider. Can't wait to see what you decide. There are TONS of recipes out there.

  5. Yum! looks delish! I am trying this out this weekend!

  6. That looks so delicious. I think this is breakfast/brunch on Sunday!!

    1. I did make it this morning (Sunday)! We loved it. I was too hungry to let it set after I took it out of the oven, so it was a little runny at first when I cut it. That made me think I needed to put it back in the oven for 10 more minutes and the cheese got crusty and brown on top, which was fine, I like it like that. I added a tomato and some peppers from Du's garden, so it had lots of veggies, in addition to the spinach. Neither of us are big fans of spinach, so it surprised me how much we liked it. There's two slabs left for Du's lunch tomorrow, and one slab left for mine! YUM! Thanks for sharing this great recipe Anele!!

  7. This looks really good! I've never had balsamic cheddar but it sounds delicious!! I think I will give the muffin tins a try. Thanks for sharing!!!

    1. I don't like balsamic vinegar but when I tried this stuff in Carmel, I FLIPPED for it! Soooo good!

  8. Yum!! That is like a fritatta. I make fritatta when I have leftever veggies/meat/cheese. I saute everything in cast iron skillet, dump eggs in, let it sit until it starts to firm up and put it in the oven for 10 minutes or so to finish cooking eggs. Makes a GREAT meal for breakfast, lunch, or dinner and always leftovers.

  9. This looks wonderful! It's perfect for those of us who have to be gluten-free.

    (Visiting from Do-Tell Tuesday)


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