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First published 3/20/14; pictures updated 6/5/15
Psst…I have my own quiche recipe with a bacon lattice on top in my cookbook, Necessary Food!
I’d like to share with you one of my family’s favorite recipes. This quiche recipe comes from the magazine Quick Cooking and the recipe can be found here. It’s super easy, and translates well to THM if you leave the crust off (as I did) or make a THM-friendly one.
You can use all kinds of different vegetables in it: mushrooms, spinach, etc., so long as they’re non-starchy (and make sure that they’ll cook in the allotted cooking time).
The recipe calls for mustard to be spread on the crust. I didn’t use a crust, so I just left the mustard out and drizzled it on top when I was ready to eat. You can very easily leave the mustard off, trust me. I happen to be obsessed with mustard, so the more the better, in my opinion.
(Without the crust, the quiche recipe is low-carb, sugar free, and an S for Trim Healthy Mamas. Also gluten and nut free if using non-contaminated ingredients.)
Enjoy your quiche!
So I’m used to quiche recipes using a bit of liquid in with the eggs… how did this recipe pan out (ha) with no real liquid? Was the quiche really firm? We like a more springy quiche, so perhaps almond milk?
We’ve been making it for years and love it! I’ve never used a quiche recipe with milk or other liquid in it and I imagine that would make it very soupy. In this case, the fresh veggies add a lot of juice themselves, so I wouldn’t recommend adding any more. I wouldn’t say it’s really firm.