Re: The no crust quiche

[Guest guest]

You are quite welcome Sharon. This is one of my favorites but I keep

experimenting. Tonight I didn't have enough buttermilk and no cream so added

sour cream and a bit of coconut milk to fill up the one cup. I also discovered I

was out of the sweet red peppers so opened a jar of California Sun Dried

Tomatoes (great to keep on hand) - and the results were yummy. Also, for those

who aren't so terribly strict about carbs, you can lay down one of those round,

flat, high fiber tortilla wraps as a base - but it really isn't necessary.

Enjoy!

Best,

Dee

>

> Wonderful, Dee!

> Thanks so much for sharing,

> Sharon

>

> > No Crust Quiche:

> >

> > Spray a glass pie pan with no-stick cooking spray and heat oven to 350

> degrees.

> >

> > Ingredients:

> > 3 slices Canadian Bacon cut into small pieces (as bacon has purines

> you could

> > omit this but those 3 thin slices cover the whole pie bottom so it

> doesn't add much

> > for a serving (1/6th of pie) but adds flavor. Spread cut up pieces on

> bottom of pie

> > plate.

> >

> > In large bowl beat slightly 4 eggs, then add:

> >

> > 1/2 cup chopped onion (I like to use green onions for this)

> > 1/2 cup mushrooms - (you can eliminate these as they're on the purine

> list)

> > 1/2 sweet red pepper chopped up

> > 8 oz. grated Swiss or (I use the organic raw sharp cheddar but swiss

> is good too)

> > 1 cup buttermilk OR 1/2 cup milk + 1/2 cup cream (I use the

> buttermilk)

> > 1/2 tsp salt

> > 1/8 tsp white pepper (black is ok if you don't have white)

> > 1/8 tsp grated nutmeg

> >

> > Mix well and pour into pie dish. Bake for 30-40 min. untill set. Will

> depend on your

> > oven. If you have to eliminate the mushrooms, don't worry. It tastes

> good even

> > without as I sometimes forget to add them. Also, the original recipe

> didn't have

> > the red peppers either and it still tasted good. If you like cheese

> you'll like this :-)

> >

> > Dee

>