This keto crustless quiche is set with eggs, cream, three cheeses, and Canadian bacon, baked in a pie dish with no crust at all, at about 2 grams of net carb a slice. Dropping the crust takes carbs out and a step out at the same time.
Hello Everyone! Sorry for the delay I had a mental breakdown last week when my camera decided to break! Please bear with me for the next couple weeks. The photos won't be as good, but I promise you that the recipes and love behind them will make up for that while my camera gets repaired.
This was a major fall back recipe for me when I started living a Low Carb lifestyle and couldn't think of what to eat. It also opened my eyes to the fact that there are sooooo many recipes out there that have unneeded carbs in them. Why does a Quiche need a crust? Why does a pizza need bread? Why does eggs benedict need an english muffin? These are some of the many questions that are constantly running through my mind and I am so happy to share them with all of you. I hope all of you have discovered through my first few posts that this blog is not a place to find low-carb "substitute" recipes. Substitute recipes are recipes that try to make certain things taste like something you shouldn't be eating. An example of this would be soy flour bread. It may look like bread, but it sure as hell doesn't taste like it! For me that kind of food just makes me crave the real thing and that's the whole reason I stopped eating them. Other than the occasional use of sugar substitutes my recipes are all natural ingredients.
The crust was always the optional part
A classic French quiche is custard, eggs and cream baked until just set, and the pastry shell is the vessel, not the dish. A quiche Lorraine is really the egg, the cream, and the bacon; the pate brisee is there to hold a slice. Take it away and the custard still bakes into the same silky, savory thing, it just sits in a buttered pie dish instead of a crust. That is the whole low carb trick here, and it drops a quiche from the 20-plus grams of carb a pastry crust adds down to about 2.
No crust means no soggy bottom
The classic quiche failure is a wet, underbaked bottom where the custard met the crust. With no crust that problem disappears, which is part of why a crustless version is more forgiving than the original. The only water left to manage comes from add-ins. This recipe keeps it dry on purpose with cheese and Canadian bacon, but if you fold in spinach, mushroom, or tomato, cook and drain them first so they do not bleed liquid into the eggs. Bake until a toothpick comes out of the center clean, which tells you the egg is cooked through. It is one of my go-to low carb breakfast ideas for exactly that reliability.
Sources:
USDA FoodData Central, nutrient reference for eggs, cream, cheese, and Canadian bacon
Sugarfreechic test kitchen, crustless quiche notes
