Hello, dear friends and fellow homesteaders! When the Alaskan winter winds are howling and the snow is piling up outside, I love to turn to hearty, wholesome dishes that keep us warm and satisfied. Today, I’m excited to share a recipe that’s become a favorite in our home: Low Carb Crustless Quiche. This quiche is not only delicious and nutritious but also incredibly easy to make. Plus, it’s perfect for those of us looking to cut back on carbs without sacrificing flavor.
Ingredients:
- 12 large eggs
- 1 cup heavy cream or whole milk
- 4 oz cream cheese
- 1-2 cups, chopped ham (or your preferred meat)
- 1-2 cups broccoli (or any other veggies you have on hand)
- 1 small onion, diced
- 1/2 cup bell pepper, diced
- 1/2 cup mushrooms, diced
- 1 tbsp garlic powder
- 1/2 tbsp paprika
- Salt and pepper to taste
- 1 tbsp olive oil or butter
Instructions:
- Preheat Your Oven:
Start by preheating your oven to 400°F. This way, it’ll be ready to go once your quiche is assembled. - Sauté the Veggies:
In a 10″ iron skillet, heat the olive oil or butter over medium heat. Add the diced onion, bell pepper, mushrooms, and broccoli. Season with garlic powder, paprika, salt, and pepper. Sauté until the vegetables are soft.
- Prepare the Egg Mixture:
In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste.
- Add the Cream Cheese:
Cut up the cream cheese into little chunks. Distribute evenly on top of the veggies.
- Pour into the Pan:
Pour the egg mixture on top of the veggies and cream cheese.
- Bake the Quiche:
Place the skillet in the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown. You can check for doneness by inserting a knife into the center; if it comes out clean, your quiche is ready.
- Cool and Serve:
Allow the quiche to cool for a few minutes before slicing. This helps it set and makes it easier to cut. Serve warm, and enjoy!
Homestead Tips:
- Versatile Veggies: Feel free to use whatever vegetables you have on hand. Spinach, zucchini, and tomatoes are all great additions.
- Make Ahead: This quiche is perfect for meal prep. You can make it ahead of time and reheat slices as needed for a quick and satisfying breakfast or lunch.
- Dairy-Free Option: Substitute the heavy cream with coconut milk or almond milk, and use a dairy-free cheese alternative to make this quiche dairy-free.
This Low Carb Crustless Quiche has become a staple in our Alaskan homestead kitchen. It’s simple, versatile, and packed with flavor, making it perfect for any meal of the day. Whether you’re serving it for a family breakfast or a cozy dinner by the fire, this quiche is sure to please.
Stay warm and happy cooking from our homestead to yours!
Low Carb Crustless Quiche
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes245
kcal50
minutesLow Carb Crustless Quiche is packed with eggs, cheese, ham, and fresh veggies, this easy-to-make dish is ideal for those looking to cut back on carbs without sacrificing flavor.
Ingredients
12 large eggs
1 cup heavy cream or whole milk
4 oz crean cheese
1-2 cups, chopped ham (or your preferred meat)
1-2 cups broccoli (or any other veggies you have on hand)
1 small onion, diced
1/2 cup bell pepper, diced
1/2 cup mushrooms, diced
1 tbsp garlic powder
1/2 tbsp paprika
Salt and pepper to taste
1 tbsp olive oil or butter
Directions
- Start by preheating your oven to 400°F. This way, it’ll be ready to go once your quiche is assembled.
- In a 10″ iron skillet, heat the olive oil or butter over medium heat. Add the diced onion, bell pepper, mushrooms, and broccoli. Season with garlic powder, paprika, salt, and pepper. Sauté until the vegetables are soft.
- In a large mixing bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper to taste.
- Cut up the cream cheese into little chunks. Distribute evenly on top of the veggies.
- Pour the egg mixture on top of the veggies and cream cheese.
- Place the skillet in the preheated oven and bake for 30-35 minutes, or until the quiche is set and the top is golden brown. You can check for doneness by inserting a knife into the center; if it comes out clean, your quiche is ready.
- Allow the quiche to cool for a few minutes before slicing. This helps it set and makes it easier to cut. Serve warm, and enjoy!
Notes
- Versatile Veggies: Feel free to use whatever vegetables you have on hand. Spinach, zucchini, and tomatoes are all great additions.
- Make Ahead: This quiche is perfect for meal prep. You can make it ahead of time and reheat slices as needed for a quick and satisfying breakfast or lunch.
- Dairy-Free Option: Substitute the heavy cream with coconut milk or almond milk, and use a dairy-free cheese alternative to make this quiche dairy-free.
