This year for Thanksgiving, we did a breakfast the Friday morning after Thanksgiving Day with my dad instead of a traditional Thanksgiving feast. I was pretty upset, I’m not going to lie, when Dad told me we weren’t doing a traditional Thanksgiving. It’s my all-time favorite holiday, and honestly out of all the foods out there, breakfast food brings me the least amount of joy. I have never been a breakfast eater. But, full disclosure, my dad is the breakfast king. He makes the best smoked bacon and sausage, the best biscuits and gravy known to man, and he smokes a mean salmon for bagel and lox. I brought my grandma’s favorite Creme Brulee French Toast but added pumpkin to it to make it festive. But in all honesty, the reason I loved this non-traditional Thanksgiving was because of Kim, my dad’s girlfriend, who was the star of the show.
She made two of the best quiches EVER. I know they were the best ever, because I don’t like quiche and I LOVED hers, so much so, I am now addicted to them. She made a pancetta, kale, and onion one with Swiss cheese and a bacon, sausage, and cheese one. I was a huge fan of the pancetta one, but the sausage one was just as yummy. Her crust was crispy and delicious and her filling was full of flavor and the perfect airy texture. I loved it so much that I asked her to send the recipe. I am gearing up for that low carb life and I thought if I could make this crustless it would be a perfect breakfast for me. So I took her flavors and fillings and modified it to fit a ketogenic lifestyle. First try, I nailed it. But, I definitely wouldn’t of been able to without Kim’s assistance. She’s the true MVP in helping me make a low carb crustless quiche.
Low Carb Crustless Quiche
This is a flavorful, delicious quiche recipe that is healthy for all the low carb eaters out there. With only 2.5 g of carbs per slice. Also I recommend doubling the recipe to make two quiches. They freeze great!
- 6 eggs
- 1/2 lg onion finely chopped
- 4 oz fresh spinach/kale
- 2 cloves garlic minced
- 4 oz pancetta diced
- 3/4 C heavy cream
- 4 oz Swiss cheese, grated
- 1 tsp mustard powder
- salt & pepper to taste
- cooking spray or butter to grease pan
Preheat oven to 375 degrees.
Prepare a pie dish by either spraying with cooking spray or rubbing with butter.
In a skillet over medium heat add pancetta. Once it's close to browning add onions and garlic. Let cook until onions are translucent.
Add spinach or kale and sautee until wilted and tender.
Take off heat and let cool while preparing the other ingredients.
(I used a blender for best results, but an electric mixer should work fine as well) In a blender add in eggs, cream, and seasonings. Blend till completely mixed with a little froth on top.
In the prepared pie dish add a very thin layer of the cheese (this slightly mimics a "crust"). Add the pancetta mixture evenly on top. Top with a little more cheese, saving some for the top. Pour the egg mixture in and top with more cheese.
Place dish in the oven and bake at 375 for 10 minutes. Turn down heat to 325 and continue to bake for 45 minutes.
Let cool for 10 minutes before slicing. Should be crusty on top and custard-like in the filling.