Mini Crustless Quiche
When you have nothing prepped in the fridge that is calling out to you and you want an easy and quick-to-prep lunch (it does take a bit of time in the oven), this should come to mind.
I am the queen of quiche. I love it for an easy dinner, I bring it to parties or potlucks. I love the crust! But, when you're watching what you eat and/or you've cut out gluten for whatever reason, that crust is not an option. Never fret, you can still have quiche and be happy! We are currently following a low carb / high fat way of eating, so heavy whipping cream fits into that for us. However, if you are eating balance or low fat, or if I am making quiche for the general population, I either split half HWC and half milk, or just all milk. You be You! :)
Prep time:
5 minutes
Bake time:
20-30 minutes
Recipe:
- 1 Bacon-wrapped Jalapeño, previously cooked, cooled, and sliced
- 1 slice of cheese, broken into pieces, or 3 T shredded cheese
- 2 Eggs
- 1/3 c. Heavy Whipping Cream, Half and half, or milk
- salt and pepper, to taste
- butter, for ramekins
Optional additions:
- chopped bell peppers
- chopped roasted poblanos
- chopped roasted hatch chilis
- bacon crumbles
- cherry tomatoes, halved
- alternatively, you could use deconstructed bacon-wrapped jalapeños: bacon crumbles, sliced jalapeños and cream cheese chunks
Directions:
1. Preheat oven or toaster oven to 400 degrees.
2. Butter 2 small (4 oz) ramekins. I keep a medium-sized piece of butter in a ziplock bag in my fridge that I use anytime I need to butter a dish, thus keeping my hands butter free!
3. Split between the ramekins, layer the slices of jalapeños, cheese, and any other optional items.
4. In a small mixing bowl, whisk together eggs, cream, salt and pepper and pour into the two ramekins.
5. Bake in the oven for 20 minutes. Gently tap the ramekins to see if they are still loose/jiggly. If so, bake another 5-10 minutes, checking every so often. The quiche will puff up and brown slightly on the top and then will deflate slightly while cooling. If you can handle it, allow to sit for at least 5 minutes so you don't burn all of the "flavor busters" off of your tongue. 😉
Let me know when you make the recipe and what "mix-ins" you used! If you don't currently make your own bacon-wrapped jalapeños, I will be sharing my recipe for them soon. But if you are in a pinch, and you are blessed to live in Texas, HEB usually carries them pre-made. :)
Macros for 2 Quiche:
Calories: 573
Protein: 26.3 g
Carbs: 5.1 g
Fiber: 0.5 g
Fat: 49.5 g
Note:
This is great for a Low Carb/High Fat way of eating when calories aren't super important. I actually only ate one of these for lunch, so a 286 calorie lunch wouldn't be too bad for whatever way of life/diet I was following. If you are looking for lower calories, you can swap out the heavy whipping cream.
