Crusty Diabetic Crustless Quiche

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This crustless quiche recipe is perfect for individuals with diabetes who still want to enjoy a delicious and satisfying breakfast. Packed with flavor, this recipe eliminates the traditional crust to reduce the carbohydrate content without compromising on taste. With a combination of eggs, low-fat cheese, and a variety of vegetables, this crustless quiche is both healthy and flavorful. It's an easy-to-make dish that can be enjoyed by everyone, regardless of dietary restrictions.

Keywords: diabetic-friendly, crustless quiche, low-carb, healthy breakfast, flavorful.

Crusty diabetic crustless quiche recipe details

Crusty diabetic crustless quiche recipe, recipe Rating: 4.7
Number of votes:118

This is a delicious diabetic and diet-friendly recipe for quiche. I created the recipe for two servings for my wife Laura and me. I put it together on Saturday evenings; cover each bowl with plastic wrap and refrigerate. When I get up on Sunday morning, I let Laura sleep in while I make the coffee and put the quiches in the oven. We love the crusty texture that is created on the outside edges when cooked in the Pyrex bowls. The inside stays moist and tender.

Ready in: 55 mins

Ingredients

Serves: 2

• 2 ounces sliced ham, diced
• 2 slices fat-free American cheese
• 2 tablespoons chopped red onion
• 3 – 4 small florets of broccoli
• 2 tablespoons small curd fat-free cottage cheese
• 8 ounces real egg substitute
• 1 teaspoon olive oil
• 6 – 10 drops of hot sauce
• Salt and pepper to taste
• garlic powder to taste
• 8 – 10 small garlic and onion croutons
• Paprika for garnish

Preparation method

Prep: 10 mins | Cook: 45 mins

1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 Pyrex custard bowls with nonstick spray.
2. Put all ingredients, except croutons, in food processer, and pulse until well mixed.
3. Pour into prepared Pyrex custard bowls; place croutons on top of mixture, and garnish with paprika. Place both bowls onto a cookie sheet.
4. Bake in the preheated oven until a toothpick inserted in center comes out clean, about 45 minutes. Take out of oven and allow to rest for about 10 minutes on range top.