Tag Archives: crustless quiche

Recipes, Vegetables & Salads

Tastes of the Season: Crustless Brussels Sprouts Pie

Depending on how you feel about baby cabbages, as we tend to call Brussels sprouts around our house, this could be a great recipe or one to avoid. I will mention here that you can substitute other vegetables, such as broccoli, cauliflower, and kohlrabi, for the sprouts and it will make a very taste quiche.

I served this with prime rib for Christmas dinner and it was a hit with even someone who wasn’t that crazy about Brussels sprouts. So, for the adventurous, here’s a different side dish for the holidays or any time. This is based mostly on a recipe I got from 12Tomatoes.com and adapted a little bit. I eliminated the crust since most of the carbs are in it, which leaves a much lower carb’d dish. I also added a little ricotta to tone down the eggs and add more texture.

My Christmas dunner with prime rib, cranberry sauce, Brussels sprout pie, creamed cauliflower, and Harvard beets; all low-carb.

Crustless Brussels Sprouts Quiche

2 cups of Brussels Sprouts, trimmed and outer leaves removed
1 cups Heavy Cream or half-and-half
1 cup Gruyere or Swiss cheese, grated
2 Eggs
2 tablespoons Ricotta Cheese
1/8 teaspoon Nutmeg
Salt and freshly ground Pepper, to taste

Preheat oven to 375 degrees (F.) Coat a pie plate with butter or cooking spray.

Bring a pot of salted water to a boil and cook Brussels sprouts for about five minutes until fork tender.

Arrange the sprouts in the bottom of the pie plate, standing them on end if possible. I used frozen sprouts and they refused to stand up. Sprinkle the grated cheese over the top.

In a medium bowl, add eggs, cream, ricotta cheese, and seasonings. Whisk together until blended, then pour carefully over the sprouts.

Bake for 25 to 30 minutes until golden brown. Remove from the oven and cool a few minutes before servings. It will deflate some.

Makes 6 to 8 servings depending on appetite.

Nutrition Information per serving (6 per pie):
Calories: 263 Fat: 23 Net Carbs: 3.8 g Protein: 10.2 g

Nutrition Information per serving (8 per pie):
Calories: 197.3 Fat: 17.3 g Net Carbs: 2.9 g Protein: 7.6 g

Have you tried this recipe? Let me know how you like it.

Breakfast & Brunch, Main Dish, Recipes

Crustless Sausage and Ham Ricotta Quiche

I’ve made my quiches with ricotta cheese in them for years and find the addition is really good, no matter what other ingredients I put in with the eggs and cheese. This quiche features ham and sausage along with fresh spinach. I use pico de gallo for the tomatoes, onion and cilantro since the local grocery store has a lovely fresh version all ready to go. This is an especially good use for the pico de gallo when it is “on the verge” of becoming not so good.

6 large Eggs
3/4 cup of browned bulk Pork sausage
1/2 cup diced Ham
1/4 cup chopped Onions
1/4 cup chopped Tomatoes,
2 tbsp chopped Cilantro
1 cup fresh Spinach, fresh, torn or chopped
1/4 cup Heavy Whipping Cream,
1/2 cup Ricotta Cheese
2 tbsp chopped fresh Chives
3/4 cup cheddar jack or Mexican four cheese mix
Salt and pepper to taste
1 teaspoon Garlic herb mix seasoning or other seasoning of choice

Preheat oven to 350 degrees F.

Mix together eggs, ricotta cheese, whipping cream and seasoning. Reserve 1/4 cup of the cheddar jack cheese and mix the rest with the remaining ingredients into the eggs.

Use a cooking spray to lightly coat an 8×8″ square pan or a deep dish pan plate. Pour the egg and meat mixture into the pan.

Bake for 40 to 45 minutes until eggs are set and lightly browned. Turn off oven. Sprinkle the remaining 1/4 cup of cheese on top of the quiche and put back into the oven for another five minutes to allow the cheese to melt.

Cut and serve. Also reheats in the microwave easily. Just heat for 1 minute.

6 servings
1 serving equals calories: 268, Net Carbs 2.5 g and protein 19.1 g.

Original POST BY RENE AVERETT AT 9/21/2012 1:30 PM