Active Low-Carber Forums - Kristine's Saturday Morning Breakfast Quiche

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- - Kristine's Saturday Morning Breakfast Quiche (http://forum.lowcarber.org/showthread.php?t=93956)

Kristine's Saturday Morning Breakfast Quiche

Yes, I know, there already a zillion quiche recipes posted, but here's the one I do every Saturday morning. :D

Basic quiche:
2 oz cream cheese
3 eggs
2 Tbsp cream (I use 18%)
2 oz shredded cheese
2 Tbsp parmesan cheese
other fillings

- Set the cream cheese out on the counter on Friday night. ;)
- Preheat oven to 350 F
- Combine all ingredients - I use a hand blender
- Bake in a non-stick cake pan, 25-35 min, or until golden

Okay, here's the nutrition info for the basic quiche, but note that I use light cream cheese and parmesan cheese. :exclm: For one third of the recipe: 231 calories, 17 g fat, 15 g protein, 2.8 g carbs.

Now, the fun part. :sunny: Choose a filling:
- tomato and green pepper, use pepper jack cheese instead of cheddar
- chopped spinach and bacon
- mushrooms and sausage

<center>:yum: :yum: </center>

Loved the breakfast quiche!

Hi Kristine!

As a "newbie" I am desperately looking for quick and easy new ideas! Just tried you breakfast quiche and it was great! DH thought so too, and he is hard to please!

Thank you! :thup:

Oh, I am going to try this! Thank you!
MF

Yummy! Sounds good to me!

Thanks! My friend told me she was sick of eggs, so I copied this for her. We had discussed quiches and she wanted me to keep a look out for any and all recipes!

I used a pan about 8" square, 2-3" deep.

Hi Kevin. :wave: I've used an 8" cake pan, and even a loaf pan. It doesn't matter, as long as you keep an eye on it and take it out when it just starts to turn golden brown. :thup:

Kristine,

I know this thread is old but I have a question. I don't quite understand where the filling comes in. Are you mixing it into the egg mixture or filling the quiche after baking like an omelette?

Thanks!

Hi! Sorry, I didn't notice your question. :blush: I mix the fillings right in with the egg mixture. I'll edit the post to correct that.

Quote:

Originally Posted by Kristine

I just made this and YUMMMMMMY!!!!! is about all I can say.

here is what I added:
onion-bell pepper-turkey pepperoni - shallots
Seasoning:
Lawry's season salt
sea salt
pepper
fresh garlic- 1 lrg clove minced

I used 1 c four cheese blend-

I sprinkled shallots and bell peppers on the bottom of the pan and covered with extra cheese- not included in the 1 c-

My question is what makes the quiche fluff? more eggs or more whipping?

I'm going to double this and use a 9x13" pan. I have some ground turkey, bell peppers and Mexican blend cheese. Sour cream on top and a salad - dinner!

Cocoa - I'm thinking more whipping would make your quiche fluffier since you are added air to the mix. More eggs would make it more dense.

I do this with artichoke hearts and crab meat. I'd forgotten how to do a basic quiche so I'm glad you posted this. Thanks!

i made another one using ground beef and I added more HEAVY whipping cream and it peaked!! YAY! I think I may add more eggs too- this way i can fill the dish to the top.
Thanks again- this has become a favorite and my 8 yo will even eat it with enjoyment. lol

Thank you for sharing. It was wonderful.