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Crustless Quiche




Source of Recipe


from Dr. Atkins' New Diet Revolution, page 344


Recipe Introduction


So tasty, you'll never miss the crust!
Prep and cook time: 20 minutes
Bake time: 1 hour 15 minutes
8 servings

4 ounces nitrate-free bacon
1/2 yellow onion, thinly sliced
6 eggs
3/4 cup heavy cream
2 boxes (10 ounces each) frozen chopped broccoli or spinach, thawed and
squeezed dry
1/2 pound Gruyere cheese, shredded
1/2 teaspoon salt
1/4 teaspoon pepper

1. Heat oven to 350°F. Butter a 10-inch tart pan or 9-inch deep pie plate.
2. In a large skillet over medium heat, cook bacon until crisp. Drain on
paper towels; coarsely chop.
3. Remove all but 1 tablespoon bacon drippings from skillet. Add onion and
cook 5 minutes, until softened but not brown. In a large bowl, combine
eggs, cream, broccoli, cheese, salt and pepper. Stir in bacon and onion.
4. Pour mixture into prepared pan. Bake 1 hour and 15 minutes (tenting
with foil, if necessary, to prevent overbrowning) or until a knife inserted
in center comes out clean. Cool 5 minutes before cutting into wedges.

Total carbohydrates per serving: 6.5 grams (count only 4 "digestible" carbs
when doing Atkins); protein: 17 grams; fat: 27 grams; calories: 329"

When I make it, I use closer to a full pound of bacon, and use less veggies,
usually only one box instead of two. We also often substitute cheddar or
swiss for the Gruyere.

Judy