Hi everyone! I just made this yummy broccoli pie for breakfast and thought I'd share. According to my calculations, there are only 10 carbs in the WHOLE pie!!!! I've been messing around with a variety of crustless quiche recipes trying to get the numbers down, but most of them still averaged around 3 carbs per slice....which just didn't suit my big appetite! This recipe is inspired by one of my high carb recipes I've been using for years. I always made this for breakfast or brunch when I had house guests.

Preheat over to 350 degrees.

Ingredients:
6 eggs
1/4 cup mayo
1/4 cup Carb Countdown Dairy Beverage (I've used Half & Half and SF soy milk with excellent results too and the carbs hardly change)
1 cup of coursely chopped broccoli florets (I prefer little chunks, but the recipe will turn out fine if you put bigger florets in)
1/4 cup of Rotel Diced Tomatoes and Green Chilies (drained)
Salt & pepper - to taste
a pat or 2 of butter to grease the pie plate

I find that the easiest way to start is to mix up the mayo and milk and add the eggs in a couple at a time. If you start with the beaten eggs and then add the mayo you end up with lumpy mayo chunks....not appealing! After the eggs, mayo & milk are all smoothly beaten up, add in the tomatoes, broccoli and spices. Butter a deep dish pie plate (this recipe will puff a little in the oven and fall again as it cools) or you can use a 8x8 square pan. Bake for about 35 minutes.

Stats for a BIG piece of pie (1/4 of the recipe):
275 calories
3.25 carbs
.75 grams of fiber
2.5 net carbs

You can throw 1.5 cups of almost ANYTHING into the eggs with good results. I made one last week with ham, broccoli and cheese. Asparagus and bacon is yummy too!!

This looked yummy but since it was too late for breakfast I made my version for brunch.

To the above I subbed:
1/2 c. sour cream for the milk
1/2 c. fire roasted organic diced tomatoes(drained)for Rotel Diced Tomatoes and Green Chilies

I then added:
1 thin sliced green onion(7 inch)
1/4 c. wheat bran
1 t. itailian seasoning

mix and poured into 2 qt casserole

Baked in 350 oven for 45 to 50 min.

I added a few carbs but it is still only around 5 per serving.

This sounds awesome. Can't wait to try it! Hey Kevin where did you find your cute smiley?

Have a great day everyone!

Last year I was searching for smileys I could use in MSN and found a ton of them on a site and copied them to my HD.....I didn't save the addy though....sorry.

I'm making this today!

I have a general question. When you cook with asparagus should you peel it?

OOoooer I'm making this this weekend for breakfast! I always like something fancy on the weekends and this will do just fine - especially since if I can't get fancy, I get burger king and throw away the crossaint. I'm trying to avoid the fat in the sausage So I think I'll use turkey bacon instead ohh and add some mushrooms...and just top it with a little bit of cheese.....ok. now I'm drooling

I'm by no means an expert on asparagus but having watched Food Network...peel them if they're big fat ones. If they're skinny, you don't need to.

Thanks for the recipe, I will try it...

nawchem - I agree with cajuda. If the asparagus are young and tender, I don't peel. Later in the spring or off-season they're larger and the stems are woodier, so I peel them.

Junie

This is the first time I've even heard of peeling asperagus. *g* I'll have to remember that next time I buy some. I just try to get the smaller, thinner ones if possible, but that is only a short time through the year.

on asparagus.. remember to break off the lower prtion (where there is a natural bend).. snap it off..

I know ppl use these to make a veggie broth.. any other ideas for bottoms of asparagus??

the breakfast quiche looks great.. woul dbe good for brunch.. with a large variety of subs..

thanx

dianna

Thanks! I didn't know to break off the bottom either that's my problem.

This recipe looks yummy!