Crustless Clean Out The Frig Quiche

Quiche....

According to Wikipedia:

Although quiche is now a classic dish of French cuisine, quiche actually originated in Germany, in the medieval kingdom of Lothringen, under German rule, and which the French later
renamed Lorraine. The word ‘quiche’ is
from the German ‘Kuchen’, meaning cake.

In French cuisine, a quiche is a baked dish that is based on a custard made from eggs and milk or cream in a pastry crust. Usually, the pastry shell is blind baked before the other ingredients are added for a secondary baking period. Other ingredients such as cooked chopped meat, vegetables, or cheese are often added to the egg mixture before the quiche is baked. Quiche is generally an open pie (i.e. does not contain a pastry covering), but may include an arrangement of tomato slices or pastry off-cuts for a decorative finish. Quiche is predominantly a breakfast dish, however it is acceptable to eat it for lunch or dinner. There is no one recipe known as a "breakfast quiche" because all quiche are breakfast foods. This is, however, not the case in the United Kingdom, where quiche as a 'breakfast food' is unheard of, as well as in France where it is usually sold in boulangeries for lunch.

Quiche became popular in England sometime after the Second World War, and in the U.S. during the 1950s. Many attribute Julia Child introducing Quiche to America. Today, one can find many varieties of quiche, from the original quiche Lorraine, to ones with broccoli, mushrooms, ham and/or seafood (primarily shellfish). Quiche can be served as an entrée, for lunch, breakfast or an evening snack.

I personally love Quiche. The first time I ever made it I was working for a doctor and it was my turn to provide lunch to the staff. I decided on quiche. I was young at the time and thought it would provide accolades that I truly was sophisticated and continental! Yes, youth has its folly. But, accolades were provided...to the quiche. Everyone loved it.

Recently, I have been visiting my low carb past. This falls into a most acceptable low carb dish, as well as delicious. Hence, crustless. If you wish to have a pastry (pie) crust, by all means add it and enjoy.


CRUSTLESS CLEAN OUT THE FRIG QUICHE

Preheat oven to 350 degrees

1 cup heavy cream
8 eggs
1/4 tsp salt
1/4-1/2 tsp pepper (your preference)
1 cup sharp cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup pepper jack cheese, shredded
1 cup chopped canadian bacon (or any leftover meats like turkey, ham, beef, pork, seafood)
1 cup finely chopped zucchini (or any leftover vegies, spinach, asparagus, broccoli, etc)
1/2 cup chopped fresh mushrooms
3 tbsp green onion, chopped
1 Roma tomato, chopped for garnish

Mix eggs and heavy cream, salt, pepper and pour into a Pam sprayed glass pie pan. Have all your vegetables chopped and ready. Save 1/4 cup of canadian bacon for top, then mix remaining canadian bacon with the veggies and mushrooms. Add to cream mixtures in pie pan and gently press so veggies sink into egg/cream mixture. Sprinkle all your cheeses over the top, edge to edge. Sprinkle remaining canadian bacon and green onions on top.

Bake 40-45 minutes until top is golden and a toothpick comes out clean. Rest 15 minutes before cutting. Garnish with chopped tomato. Enjoy hot, room temperature, cold. Keeps nicely in refrigerator for several days. I like to portion into zip lock bags and freeze for fast microwaving. Serves 6 generously or 8 smaller wedges.