Crustless Mushroom Breakfast Quiche

If you’ve been reading my blog for any length of time, you know that I have oodles of cookbooks! Over the last few years, I have also collected oodles of recipes that I have printed after downloading them from the internet.  And I also have recipes that I have kept in a zip-close bag in my cupboard…just like my mom used to do! (You can read about that memory here:  https://cookbookexperiment.wordpress.com/2010/10/12/the-best-is-not-always-from-a-cookbook/

A few weeks ago, I decided that some organization of these recipes was called for.  So when I had some time alone one evening (the hubs and sons were out), I sat down and went through all those recipes.  Some I discarded because I had had them for a while and had never made them.  The others I categorized and put into page protectors.  Then I put them into a 3-ring binder with dividers.  It is so nice to be able to flip through that notebook and find the one I want!   I still kept a few special ones in that zip-close bag…can’t get myself to get rid of that particular memory of mom!

001One of the recipes that I found while organizing my recipe notebook is a low-carb breakfast quiche.  I discovered it years ago in a library book when the hubs went on a high-protein/low-carb diet for a while.  He really enjoyed it then, so I decided to make it again this morning for breakfast  I will give you the exact recipe first and then share the options that I tried when I used to make this regularly.

1 tsp. butter

1/4 c. cream or whole milk

4 oz. grated cheese

2 c. sliced mushrooms

dash of dried basil, paprika, and black pepper

2 eggs, slightly beaten

1 can spinach, drained well

Butter the bottom and sides of a 9-inch glass pie pan.  In a medium saucepan, heat the cream until scalded. Remove from heat and quickly stir in grated cheese.  When cheese is melted, add mushroom slices, basil, paprika, and pepper.  Let cool for several minutes.

Add eggs, one at a time, mixing well.  Stir in spinach.  Pour into pie pan and bake at 325* until set, about 45 minutes.  Serve warm or cold.

OPTIONS:  use Monterey Jack cheese, cream cheese (softened in microwave) , or cheddar cheese.  Add 1/2 lb. cooked and crumbled sausage or ground beef.  Add about 4 slices of bacon, cooked and crumbled.  Add about 1/2 tsp. dried hot pepper powder.  One can of mushroom slices, drained works as well as fresh mushrooms.

Bacon & Swiss Quiche

My friend Abi shared this quiche recipe with me a few weeks ago after she posted a picture of the one she had made.  It looked amazing!!  I knew that I needed to give it a try, so I made it for breakfast this morning.  It tastes as good as it looks!  The great thing about a quiche is that there are many different ingredients that can be added to the recipe.  It is easy to come up with great variations.  Try adding different cheeses,  diced ham, broccoli,  spinach or diced bell pepper!  You can even add some chopped hot peppers if  you like it spicy!

 

one pie shell for a 9-inch deep dish pie plate

1/4 c. sliced green onion

1 tbsp. butter

6 eggs

1-1/2 c. whipping cream

1/4 c. apple juice

16 oz. bacon, cooked and crumbled

8 oz. shredded Swiss cheese

salt and pepper

Place the pie crust in the pie plate and finish the edges. In small skillet, saute’ green onions in butter; set aside. In large bowl whisk together eggs, cream and juice. Stir in bacon, salt and pepper to taste, and green onions. Pour into pie crust and top with cheese. Bake at 350 degrees for 40-45 minutes or until set. Let stand 10 minutes before cutting.