low carb

Crustless Cheese Quiche

/ sandramervillehart

I’ve been eating a lower carb diet for the past few months and even went on Keto for 3 months. The greatest challenge for me was finding delicious low-carb recipes.

I searched for a good quiche crust recipe. I finally created a pie crust using ideas from several recipes. Though the crust was low-carb, the sweet taste overpowered the savory quiche.

It didn’t work.

Then I decided to create a recipe for a simple cheese quiche without crust. Delicious! I’m sharing it with you.

Crustless Cheese Quiche

4 eggs

2 cups Whipping cream

½ teaspoon salt

½ cup shredded cheddar cheese

Preheat oven to 375 degrees.

Whisk the eggs, cream, and salt together in a medium mixing bowl.

Spray 6 ramekins with cooking spray. Sprinkle about a teaspoon of cheese over the bottom of the ramekins. Add a little over ½ cup of the custard over the cheese.

Place in a pan. Then add a ½ inch of warm water and bake until the top is lightly browned. Remove from over and sprinkle cheddar cheese over the top.

Serve hot.

The quiche is light and fluffy.  Baked cheese on the bottom provides a thin layer so that I didn’t miss the crust at all. I love that this dish is delicious and low-carb and Keto!

Enjoy!

-Sandra Merville Hart

 

Poached Eggs Recipe

/ sandramervillehart

I have been on a low-carb diet for a few weeks. Since eggs are on the diet, I’ve been looking for new ways to fix them.

When I was a child, my grandmother had an egg poacher pan. It was a single-serving pan about the size of a man’s doubled fist. She used it to make a poached egg for my grandfather on rare occasions. Sadly, that pan is long gone and I’ve never seen another like it. Yet it stirred an interest in poached eggs so I thought I’d share this simple recipe with you.

I made a single serving with one egg.

When poaching 3 – 4 eggs, choose a nonstick 10 – 12-inch skillet. Since I made 1 egg, I chose a smaller nonstick skillet. Nonstick is important because you don’t want the eggs to stick to the pan.

Fill the skillet with water until 2/3 full. Add 1 teaspoon of vinegar, which helps keep the egg together while it cooks.

Add ½ teaspoon of salt or salt to taste. Heat the water to simmering.

Crack an egg and place it on a plate. When the water starts to simmer, slide the egg gently off the plate into the water. (If cooking 3 or 4 eggs, use separate plates so you can arrange them around the pan in a 3:00, 6:00, 9:00, 12:00 pattern.)

Turn off the heat. Cover the skillet and allow the egg to stand for 5 – 6 minutes. The whites are opaque when done.

Remove from the water with a slotted spoon. These eggs are delicious on toast, on hash, or on an English muffin.

I served mine on lettuce and ate it as a wrap. Delicious! I prefer my egg yolks slightly runny so I cooked it 5 minutes.

Enjoy!

-Sandra Merville Hart

Sources

Revised by Cunningham, Marion and Laber, Jeri. The Fannie Farmer Cookbook, Alfred A Knopf Inc., 1983.