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Sunday, November 29, 2009

Ham, Gruyere and Tomato Quiche (low carb)

(you've figured out what we had for Thanksgiving, right?)

Omitting the traditional crust not only reduces the carbs significantly, but it also makes preparation much easier. The "filling" will brown nicely on the top and bottom, and comes out of the pan easily with the help of a little cooking spray.

In a large bowl, beat 6 eggs with 1/2 cup of heavy cream, 1 teaspoon of thyme, 1 teaspoon of garlic powder, 1/2 teaspoon of sage, and 1/2 teaspoon of fresh ground pepper.

Spray an 8 inch glass pie pan well with cooking spray. Mince 4 oz or so of ham and toss with 4 oz finely shredded gruyere cheese in the pie pan. Pour egg mixture over ham and cheese. Slice one tomato crosswise, and arrange tomato slices on top of quiche. Sprinkle 1/4 cup of parmesan cheese over top of quiche, then add another light sprinkle of seasonings evenly over the top: garlic powder, thyme, sage, and pepper.

Bake at 350 for approximately 40-45 minutes, until the quiche is browned nicely on top and a knife comes out clean when inserted into the middle. Let cool 10-15 minutes before slicing.

Serve warm with a side salad. Try a leftover slice reheated in the microwave for a quick breakfast.

2 comments:

J Rae said...

Welcome to the stitching group! Glad to have you. Your stitching looks lovely and I can't wait to try some of your recipes. :-)

Mel said...

I never thought of just leaving out the pastry.
Thankyou for that. DH and I are on low carb diets and this is such a great idea :)