Crustless Cottage Cheese and Spinach Quiche

                                                    

Crustless Cottage Cheese and Spinach Quiche

Light, fluffy, and loaded with protein — this low-carb, diabetic-friendly quiche makes the perfect breakfast or brunch!  

Read Blogger's Post at the end of directions!

Ingredients:
1 cup cottage cheese (low-fat or fat-free)
5 large eggs
1 cup chopped spinach (fresh or frozen, drained)
½ cup shredded mozzarella or cheddar
¼ cup diced onions
½ tsp black pepper
¼ tsp salt (optional)
½ tsp garlic powder or Italian seasoning
Directions:
Preheat oven to 375°F (190°C) and lightly grease a baking dish.

In a bowl, whisk together eggs and cottage cheese until smooth.
Add spinach, cheese, onions, and seasonings — mix well.

Pour into the dish and bake for 30–35 minutes, until golden and set.

Let it cool slightly before slicing.

High in protein, low in carbs, and blood sugar–friendly.

Blogger's opinion;  I would not waste the ingredients on this disappointment.  It sounded easy and quick.  But the result was flat tasting and was 1" or less not the tall and fluffy quick quiche pictured.  Not sure what happened to my photo that was taken down!.

Farmers Quiche

Farmers Quiche

"A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese."
Ingredients:
Crust
1 cup brown long grain rice
1 tablespoon butter
1 teaspoon salt
1 egg
1⁄4 cup unsalted butter, melted
Filling:
1⁄2 lb bacon, cooked crisp
3 large eggs
1⁄2cup buttermilk
1⁄2cup heavy cream
1⁄2cup zucchini, very finely chopped
1⁄4cup frozen sweet peas, thawed
1 tablespoon chopped fresh sage
1⁄2teaspoon salt
1⁄4teaspoon pepper
1 tablespoon unsalted butter
1 cup grated gruyere or 1 cup Swiss cheese

Directions:

Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.

Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.

Allow rice to sit off heat, covered, for 5-10 minutes more.

Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).

Preheat oven to 350°F.

Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.

Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).

In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.

Place crumbled bacon in the bottom of the rice crust.

Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.

Pour egg mixture over the top of the vegetables and bacon.
Sprinkle with grated cheese.

Dot with little pieces of butter.

Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.

Allow to stand 30 minutes before slicing and serving.

Shrimp Pie

 

Shrimp Pie

Shrimp pie, much like shrimp quiche, is a popular favorite in coastal regions of the South because it makes brilliant use of tender, meaty shrimp, and it provides an elegant alternative to more classic brunch choices. The Florida shrimp pie, however, elevates the more streamlined shrimp pie into one that's richly flavorful and creamy—thanks to one ingredient: Boursin cheese.

Ingredients

1/2 (14.1-oz.) pkg. refrigerated pie crust
1 Tbsp. butter
1 lb. uncooked large shrimp, peeled, deveined, and coarsely chopped
1 (5.3-oz.) package garlic and fine herbs spreadable cheese (such as Boursin)
1/4 tsp. kosher salt
1/4 tsp. black pepper
4 large eggs
3/4 cup half-and-half
2 oz. pepper Jack cheese, shredded (1/2 cup)
Chopped parsley, for garnish (optional)

Directions:

1. Preheat oven to 375°F. Gather all ingredients.

   Unroll pie dough; roll into a 12-inch circle on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Fold edges under and flute. Pierce dough all over with a fork.
   Line dough with parchment paper and top paper with pie weights. Bake at 375°F for 15 minutes. Carefully remove parchment paper and pie weights and return pie crust to oven. Bake until lightly browned on the bottom, 7 to 9 minutes. Remove pie crust from oven.
   Reduce oven temperature to 350°F. Melt butter in a medium skillet over medium-high heat. Add shrimp to pan; cook until shrimp are just barely done, 2 to 3 minutes.
   Place spreadable cheese in a large bowl; beat with an electric mixer on medium speed until smooth, 1 to 2 minutes. Add salt, pepper, and eggs; beat on medium speed until well blended, about 1 minute. With mixer on low speed, gradually add half-and-half.
   Arrange shrimp in bottom of pie crust; top evenly with pepper Jack.Pour egg mixture into crust.
   Bake at 350°F until set, 35 to 40 minutes, shielding edges of pie crust after 25 minutes if necessary.
   Remove pie from oven; let cool for 10 minutes before serving. Sprinkle with parsley, if desired.

Smoked Salmon Quiche

                                             

Easy Smoked Salmon Quiche

This smoked salmon quiche is super simple to make, as it uses shop-bought puff pastry. No pie crust to prepare from scratch and the filling is whipped up in less than 10 minutes. Easy, and the best thing about quiche is that there is always an occasion to eat it. One slice - fresh out of the oven and the next one with a side salad.

Ingredients

1 pack puff pastry shop bought 

1 leek about 250 g / 9 oz

2 tablespoon olive oil
4 eggs medium size, at room temperature
200 g creme fraiche 7 oz, ¾ Cups - can be replaced with heavy cream
200 g smoked salmon 7 oz
nutmeg
salt
black pepper
2 tablespoon dill fresh dill or 1 teaspoon dried dill. This is optional, as I often make it without dill and it still tastes delicious. 
1 tablespoon olive oil for greasing the pan

Directions:
 Preheat oven to 180°C /356°F.  Grease your baking form with some olive oil. 

Unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry dough can be cut away with some scissors. 

Slice the leeks into rings. Heat the tablespoon olive oil in a pan and fry the 1 leeks until they begin to brown. Set aside to cool. 

In a large mixing bowl, break the 4 eggs and whisk until they are combined. Mix in the 7/8 cup creme fraiche/heavy cream

Cut the smoked salmon into bite-sized pieces. Add in the egg mixture with the leeks and stir. 200 g smoked salmon  Season the mixture with nutmeg, pepper, and salt. (Although be careful with the salt as smoked salmon is naturally salty). Stir in the dill. nutmeg, salt, 2 tablespoon dill, black pepperPour or spread the mixture into your dish. 

Place in the oven and bake for approximately 35 minutes. The quiche can be served hot or cold with side salad.

Crustless Tomato Quiche - Frittata

Crustless Tomato Quiche - Frittata

Ingredients:
5-6 tomatoes
1 small onion, finely diced
2 garlic cloves, crushed
2 Tablepoons chopped fresh oregano
6-7 fresh basil leaves, chopped
8 eggs, room temperature, beaten
2 cups shredded mozzarella plus extra for on top
1/2 cup double cream (heavy cream)
Salt & Pepper 

Directions:
Slice the tomatoes not too thin. Place them on a paper towel and lightly sprinkle with salt. Let sit for 20 minutes. After 20 minutes, gently blot tomatoes to soak up excess moisture. 

In a small pan fry the onion and garlic in a tablespoon butter till the onion starts to soften. Remove from pan and transfer to a medium bowl. Leave to cool then add the beaten eggs, cheese, heavy cream fresh herbs, salt and pepper and stir to combine. 

Butter grease a 28cm (10 inch) pie dish and place the tomatoes in a single layer. Top with half of the cheese and egg mixture, add another layer of tomatoes, cheese mixture, finish off with just a few sliced tomatoes and scatter extra mozzarella on top. 

Bake in preheated oven 180C/350F for about 45 minutes or edges are slightly browned.
NOTE: It is important to use fresh herbs as they add a great flavour to the quiche.

Impossible Quiche

Impossible Quiche 

This is my all time favorite Quiche especially when I have company.

Ingredients:
1 1/2 cups milk
1/2 cup butter, melted
1 tablespoon onion chopped
1 cup Bisquick, recipe follows*
3 eggs
1 cup grated Swiss Cheese
1/2 cup diced bacon, fried and divided
2 Tablespoons parsley
2 dashed Tabasco sauce

Directions:

With a fork, whip eggs until well mixed, add milk, and melted and cooled butter, and Bisquick.  Mix well.  Add remaining ingredients except cheese and bacon.  Grease Quiche dish and add a layer of bacon and next layer Swiss Cheese.  Pour mixture over the base.

Bake 40 minutes at 400*F

Homemade Bisquick

9 cups sifted flour

1/3 cup double-action baking powder

1 Tablespoon salt

1/4 cup sugar

2 cups shortening (which does not require refrigeration)

For a smaller manageable amount

4 1/2 cups sifted flour

1/6 cup double-action baking powder,  (2 tablespoons +2 teaspoons)

1 1/2 teaspoons salt

1/8 cup sugar (2 tablespoons)

1 cup shortening

 Directions:

Sift dry ingredients together: cut in shortening.  If lard is used, the mixture should be refrigerated but decrease lard to 1 2/3 cup in full recipe or for the smaller amount use 3/4 cup plus 1 tablespoon.

Crustless Broccoli Cheddar Quiche

Broccoli and cheese is one of my favorite quiche combinations! This low-carb Crustless Broccoli Cheddar Quiche is light and delicious, perfect for breakfast or brunch (or even a light dinner)!

• Ingredients:
• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half & half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg

Directions:

Preheat your oven to 350 degrees. Spray a pie dish with oil.

Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.

Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.

Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.

1. Cut the quiche into 6 pieces and serve.

Swiss Chard And Gruyere Quiche

Swiss Chard And Gruyere Quiche 

Exceptionally versatile, quiche takes well to all manner of fillings. Here, our meatless version combines Swiss chard with Gruyère cheese and is baked in a square pan instead of the usual round one. Cut the quiche into squares and serve as a main course for brunch, lunch or dinner with a tossed green salad or fresh fruit alongside.

Ingredients:

For the crust
3 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt
8 Tbs. cold unsalted butter, cut into pieces
1/2 cup cold vegetable shortening
6 to 8 Tbs. cold water

For the filling:

2 tablespoons unsalted butter

1 red onion, thinly sliced

1 bunch Swiss chard, stems removed and leaves chopped
1 cup shredded Gruyère cheese
5 eggs
2 cups half-and-half or milk
1 Tbs. minced fresh thyme (optional)
Kosher salt and freshly ground pepper

Directions:
Preheat an oven to 425*F. Lightly grease an 8-inch square pan.

To make the crust, in a food processor, combine the flour and salt and pulse to blend. Scatter the butter and shortening over the top and pulse just until the mixture forms crumbs about the size of peas. Drizzle the water over the flour mixture and pulse just until the dough starts to come together.

On a lightly floured surface, roll out the dough into a 12 inch square about 1/4 inch thick. Fold the dough in half and transfer to a prepared baking pan. Unfold the dough and ease it into the pan, patting the dough gently into the corners and firmly into the bottom and up the sides. Trim any overhanging dough. Freeze for 10 minutes.

Bake until the crust is lightly golden, about 10 minutes. Transfer to a wire rack and let cool. Reduce the oven temperature to 375^F.

To make filling, in a large fry pan over medium heat, melt the butter. Add the onion and chard and cook, stirring occasionally, until tender, about 5 minutes.

Sprinkle 1/2 cup of the cheese evenly over the pastry shell. In a large bowl, whisk the eggs until blended. Whisk the half-and-half and thyme and season with salt and pepper, Stir in the onion, chard, and the remaining 1/2 cup cheese. Pour the egg mixture into the pastry shell.

Bake until the filling is set and slightly puffed and the crust is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool briefly. Cut the quiche into squares and serve warm. Serves 4 to 6.

Williams-Sonoma Test Kitchen

Roasted Onion Quiche With Sesame

Roasted Onion Quiche with Sesame Recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 20 minutes

Serves 6.

Ingredients

• 1 kilogram (2.2 pounds) yellow onions
• 1 recipe olive oil tart dough
• 2 large eggs
• 2 tablespoons tahini (sesame paste from a Middle-Eastern or organic store) (substitute another nut butter or sour cream)
• 20 grams (1/3 cup) nutritional yeast (substitute freshly grated cheese such as comté or parmesan)
• 1 teaspoon salt
• 1 tablespoon sesame seeds
• Chives, snipped, for serving

Instructions

1. Preheat the oven to 175°C (350°F) and grease a rimmed baking sheet with a little cooking oil.
2. Slice off the root and stem ends of the onions, cut them in half, and remove the grimy outer layer of skin. No need to peel entirely.
3. Place the onions face down on the baking sheet, insert into the oven, and roast for 30 minutes, until tender.
4. While the onions are roasting, make the olive oil tart dough according to these instructions, line the pan, and place it in the fridge to rest. (You can prepare the dough up to a day ahead; cover loosely with plastic wrap and keep in the fridge.)

5. When the onions are done roasting, flip them flesh side up, and allow to cool just enough that you can handle them.

6. Prick the dough all over with a fork and insert the tart dough in the oven to par-bake for 15 minutes, until lightly golden.

7. Scoop the onion flesh out of the skins and place in a medium mixing bowl. Using clean kitchen scissors, chop the onions roughly; if you prefer to chop with a knife on a cutting board, that works too, I just find it easier this way. (You can roast and chop the onions the day before; cover and keep in the fridge.)

8. Break the eggs into the onions, add the tahini, nutritional yeast, and 1 teaspoon salt, and mix well.
9. Remove the tart shell from the oven and pour in the filling. Even out the surface.

10. Sprinkle with sesame seeds.

11. Return to the oven and bake for 40 minutes, until the filling is set and golden.

12. Sprinkle with chives and serve hot, with a green salad on the side.

Low Carb Cauliflower-Bell Pepper Quiche

Low Carb Cauliflower-Bell Pepper Quiche

It has, in fact, become my go-to dinner on busy weeknights simply because it is so effortless. It also happens to be pretty versatile.

The whole thing is cooked in a single skillet and requires only a few minutes hands-on time.

The "crust" is made from caramelized cauliflower florets, but actually any number of other vegetables could be substituted. I've done it with broccoli florets, as well as cubed butternut squash.

This quiche also can be seasoned however you like.
I usually keep it simple with thyme and garlic, but you can take it in any number of directions.  Curry powder would be great, as would smoked paprika and cumin. And if you like it spicy, add some chopped jalapenos to the mix.

I also like to finish the quiche with fat-free feta cheese. It adds a salty-savory flavor that I tend to crave.

Low-Carb Cauliflower-Bell Pepper Quiche

Be sure to cut your cauliflower florets very small, something between the size of a nickel and quarter is ideal. This ensures they cook quickly and evenly in the skillet.  Start to finish: 30 minutes  Servings: 4

Ingredients:
5 cups small cauliflower florets (about 1 head)
1 large red bell pepper, cored and chopped
Salt and ground black pepper
8 egg whites (or 1 1/2 cups pasteurized egg whites)
1 tablespoon chopped fresh thyme
2 cloves garlic, minced
1/3 cup fat-free crumbled feta cheese

Directions:
Heat a large skillet over medium heat. Coat the pan with cooking spray, then add the cauliflower florets and bell pepper, arranging them in an even layer. Season with salt and pepper. Cook, without stirring, for 3 minutes. Stir to turn the florets, then let them cook another 3 minutes without moving them. Once the florets are evenly browned, cover the pan and cook another 3 to 4 minutes.

In a bowl, mix together the egg whites, thyme and garlic. Pour evenly over the vegetables, then reduce heat to medium-low, cover the pan and cook for 3 minutes. Sprinkle the feta over the quiche, then cover again and cook for another 3 to 4 minutes, or until the eggs are completely cooked. Season with salt and pepper.

Nutrition information per serving: 140 calories; 0 calories from fat (0 percent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 5 mg cholesterol; 13 g carbohydrate; 4 g fiber; 7 g sugar; 23 g protein; 730 mg sodium.

Recipe from the Sandusky Register.

Broccoli Quiche Low Carb

                         BROCCOLI QUICHE (low carb)

Ingredients:

10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper

                                         *

Directions:

Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Can be frozen.

Smoked Salmon Quiche

Smoked Salmon Quiche

I found this recipe on a favorite blog. Since we are going to visit our children, I thought I could go to my blog for the recipe to prepare it for the family

Ingredients:

Crust:

1 cup flour

1/3 cup cold butter, cut into 1 inch chunks

1/4 cup shredded asagio cheese

2-4 tablespoons ice water

1/2 teaspoon Old Bay

Filling:

8 oz smoked salmon, flaked (not lox)

4 eggs

1 1/2 cups evaporated milk

1 bunch green onions, chopped

3/4 cup shredded asagio

2 tablespoons capote capers

2 teaspoons tarragon white wine vinegar

salt

freshly ground black pepper

Directions: 
Preheat oven to 425. Place the pepper, butter, flour and cheese into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball. Roll out into a crust and place in a pie plate or quiche pan or tart pan. Prick with a fork. Bake for 10 minutes or until just browned. Turn oven down to 325.

Meanwhile, whisk together the milk and eggs. Stir in remaining ingredients. Pour into the prepared shell. Bake 45-50 minutes or until fully cooked.

Sausage and Leek Quiche

Sausage and Leek Quiche

Serves 4

1/2 recipe tart dough

8 oz sage sausage

1 leek

1 Tablespoon canola oil

3 eggs

1 cup heavy cream

1/2 cup grated fontina

1/4 cup grated parmesan

***

Directions: Preheat Oven to 375* Prepare the quiche shell, but after removing pie weights, only continue to bake the crust for five more minutes. Remove the green part of the leek. Cut the remaining white part in half lengthwise and then into small slices. Dunk the sliced leeks in a bowl of water to remove any dirt and sand. Saute the leeks in canola oil for ten minutes until soft and translucent, remove to paper towel. Add sausage to the same pan and saute, breaking up into small pieces until cooked through. Whisk the eggs together with the cream and add the sausage, leeks and fontina cheese. Pour mixture into quiche crust, sprinkle the parmesan over the top and bake for 30 - 40 minutes or until golden around the edges and the middle is no longer liquid. Enjoy!

Impossible Quiche ..... Flashback Friday .....

Impossible Quiche

I believe this is called impossible because it is impossible to have a failure. This quiche can be reheated in the microwave if you have leftovers. Our daughter-in-law requested the recipe be posted on the Blog.  Great-aunt Martha Brown first shared this recipe with me.

Ingredients:

1 1/2 cups milk

1/4 cup butter, melted

3 eggs

1 cup Bisquick mix

1 cup grated Swiss cheese

1/2 cup diced bacon, fried crisp

1 Tablespoon chopped onion

2 Tablespoons chopped parsley

2 dashes Tabasco sauce

Directions:

Prepare quiche dish with film of butter. Saute the bacon crisp; drain on a paper towel. Saute the onion in bacon drippings. Melt the butter and cool slightly. Beat eggs, add milk, melted butter and Tabasco sauce. Stir in Bisquick, mix well.

Spread layer of bacon then add sauteed onion and layer Swiss cheese. Pour mixture over bacon, onion and cheese. Garnish top with chopped parsley. Bake at 350 for approximately 45 minutes or until golden brown.

TIP: I use one onion diced with this recipe since we like that flavor and I usually add more bacon than what the recipe calls for. This is a very versatile recipe. You may choose other ingredients to add or delete. You just really need the Bisquick, milk, eggs, butter, cheese and Tabasco sauce. As I said it is impossible to have a failure!