I love quiche. It’s an easy meal that can be eaten any time, and it freezes easily, so on harried days, it’s a great home-cooked-frozen dinner. 🙂
They are super easy to make, and the possible varieties are endless.
Most smart-carb recipes call for crustless quiche, but honestly, the crust is one of my favorite parts. I’ve tried almond flour crusts, but my favorite is this coconut flour crust by sugarfreemom. Be sure to follow the savory instructions.
- Base ingredients
1 cup of cream (or 1 1/2 cups of cottage cheese or sour cream if in a pinch)
1 1/2 cups shredded cheese
Favorite quiche add ins
- Sauteed mushroom and asparagus quiche (1 pound asparagus chopped 1 inch in length. 1/2 cup mushrooms and 1 medium chopped onion. Saute veggies. Add 2 teaspoons prepared mustard, mozzarella, and season with salt, pepper, garlic powder, rubbed sage, basil, and oregano to taste)
- Cheesy zucchini (Use mozzarella and season with 1/2 teaspoon of parsley, salt, pepper, oregano, garlic, basil)
- Broccoli, ham quiche (1/2 cup of chopped ham and 1/2 cup broccoli. I like cheddar with this one, but you can also use Havarti or swiss. Salt, pepper, onion, thyme, and rosemary to taste)
- Breakfast quiche ( 1 cup cooked crumbled breakfast sausage or 8 slices of bacon cooked and chopped into pieces; saute 1/2 cup diced green peppers and 1/2 cup diced onions in some of the bacon grease. Use sharp cheddar. Salt and pepper to taste)
- Fancy quiche (1 1/2 cups lump crab meat, gruyere cheese, 1/2 teaspoon Old Bay Seasoning or more to taste)
- Make the pie crust and set it aside to cool.
- Preheat oven to 350 degrees.
- Mix eggs and cream (if using cottage cheese, put in a blender and blend until smooth). Stir in sauteed veggies and cheese and mix well. Pour into cooled pie crust.
- Bake for 45 minutes, or until the center no longer jiggles. Use a pie crust shield because coconut flour tends to burn easily.