10 September, 2016
Smokey’s Crustless Quiche
Whether you’re craving eggs for breakfast or breakfast for dinner, our Crust-less Quiche will hopefully, entice your palate. We don’t eat eggs on a daily basis and every once in a while, we’ll crave a decadent dish like quiche. We like to spice up our recipe by adding a smoky tomato flavor. This dish has far fewer carbs than any traditional quiche recipe, merely by eliminating the crust.
The ingredients for our recipe include:
- 14 Eggs
- 1 ½ Cups of Heavy Whipping Cream
- 1 ½ Cups of water
- 1 ½ Cups of Mayonnaise
- 2 8 oz. cans of Tomato Sauce
- 2 4 oz. cans of Mushrooms
- 1 Pkg. of Lower Sodium Bacon (or breakfast meat of choice)
- ½ Large Onion
- 3 Ripe Roma Tomatoes
- 4 Cups of Shredded Cheese of choice.
- 1 tsp. Pepper
- 1 tsp. Italian Seasoning
- 1 Tbsp. Chili Powder
First, we’ll beat our eggs in a large mixing bowl and will then add the Heavy Whipping Cream, water and will mix until well blended.
Then, we’ll add our Mayonnaise and mushrooms.
We like to add chopped tomatoes to our quiche, but also to place sliced tomatoes on the top of the final presentation. We therefore, will chop one of the Roma Tomatoes, place in the egg mixture and will leave the rest aside until later.
Next, we’ll add our spices and stir our mixture.
And finally we’ll add 2 cups of cheese and will mix.
Now, we’ll prepare our special addition that will help to enhance the flavor of our quiche. We’ll begin by slicing our bacon and onion. While on medium heat we’ll fry the bacon in a covered medium size pan, until the onion is translucent and the bacon is fully cooked.
Once fully cooked, we’ll drain our grease and add 2 cans of tomato sauce. We’ll stir and continue cooking on medium low for about 10 minutes or until the sauce has somewhat thickened.
Now it’s time to add our bacon flavor to our egg mixture and stir until well blended.
Preheat the oven to 350F and pour the egg mixture into a greased baking dish. I like to use an 11 inch by 14 inch Pyrex baking pan that will be large enough for the egg mixture, allowing for a ½ inch border on top of the quiche. The quiche will usually rise about ½ inch.
Preheat the oven at 350F and bake the quiche for 1 hour or until the middle is set.
After about 45 minutes or so, we’ll check the cooking process. The quiche is done cooking when you slightly shake the pan and the quiche jiggles a little. Another way to tell if the quiche is done is by inserting a fork into the middle of the quiche and when removing the fork, the fork comes out clean. If the quiche has not completely cooked, continue cooking at 5 minute intervals until finished.
Your fully cooked quiche should look similar to this.
We then like to slice our remaining 2 tomatoes and place them on top of our cooked quiche. We’ll then take 2 cups of our shredded cheese, sprinkle it over the top of the tomatoes, and place the dish back in the oven for about 5-10 minutes or until the cheese has fully melted.
Voilà! And there we have it – Our scrumptious fluffy quiche is ready to eat!
This quiche will last us for at least 2 meals. And whatever is left over after that, we’ll toss in a Ziploc bag and will place in the freezer until our next quiche craving. The quiche, when taken out of the freezer and warmed in the microwave tastes even better than before.
We hope you’ll enjoy our recipe as much as we do.