Best Crustless Tomato And Basil Quiche Low Carb Recipes

CRUSTLESS LOW-CARB QUICHE

Steps:

• Preheat your oven to 375F (190°C). Grease a 9 inch (23 cm) tart pan with butter and set aside.
• Cook the bacon in a pan until it's slightly crispy.
• Chop the bacon, red onion, and green onion.
• Combine the milk and eggs in a large mixing bowl. Whisk together well.
• Add the remaining ingredients and seasoning to the egg and milk mixture. Stir to combine.
• Pour the mixture into the prepared tart pan. If necessary, stir to make sure the fillings are evenly distributed throughout the quiche batter.
• Bake the quiche for 45 - 50 minutes until golden and set.
• Remove from the oven and allow to cool for at least 30 minutes before slicing and serving.

CRUSTLESS SPINACH, MUSHROOM, AND TOMATO QUICHE (KETO)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate with cooking spray.
• Melt butter in a medium cast iron skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes. Stir in cherry tomatoes until slightly softened, about 3 minutes. Add mushrooms and cook until tender, about 3 minutes. Mix in spinach; cook for 1 minute more.
• Whisk cream, eggs, salt, pepper, and nutmeg together in a bowl.
• Spread 1/2 of the Gouda cheese in the prepared pie plate and top with spinach mixture. Cover with egg mixture and sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until eggs are set and top is golden, about 25 minutes.

CRUSTLESS TOMATO QUICHE

Steps:

• In bottom of lightly greased 9 inch quiche dish or pie plate, spread cheese.
• Layer onion, then tomato slices over cheese.
• Sprinkle basil over tomatoes.
• Beat together eggs with milk, salt and pepper.
• Slowly pour egg mixture over tomatoes.
• Bake in preheated 350 degree oven for 35 to 40 minutes or until filling is just set in the centre.

CRUSTLESS TOMATO AND BASIL QUICHE (LOW CARB)

Steps:

• Preheat oven to 400°F.
• Spray 9" pie pan with cooking spray and layer 1/2 cup of cheese on the bottom.
• Heat olive oil in a large skillet over medium heat and saute onion until soft; layer over cheese in pie pan.
• Sprinkle tomato slices with flour and basil, then saute 1 minute on each side; layer over onions in pie pan.
• In a small bowl, whisk together eggs and milk, season with pepper and pour over the onion/tomato layers in the pie pan.
• Sprinkle top of quiche with remaining 1/2 cup of cheese and bake at 400° F for 10 minutes.
• Reduce heat to 350° F and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.