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| Ham Crusted Quiche |
One of things I have been working on it is trying to not rely on
carbohydrates so much in my meals. I was
feeling like every day, every meal was carb-heavy. I don’t think that it is necessarily a
problem to eat a diet high in carbs, but I felt like it was slowing me down,
and I like to mix it up a little and give myself new challenges. I also am doing a half-share of a CSA
(Community Supported Agriculture where I get a “basket” of fruits and
vegetables) and want to make sure that everything I get is being eaten. I have tried several of the “low carb”
recipes that are popular right now, like the cauliflower pizza crust. The verdict on that one is that it is good in
its own right, but it is not the same as pizza crust. The cheese mixed with the cauliflower does
give it a nice crunchy texture, and I prefer a thin crust to the cauliflower
crust, but I would make it again.
I did, however, make a low-carb recipe that I am enjoying a lot. We get a dozen eggs every 2 weeks with our
CSA, and what is a better use than a quiche?
It is totally customizable, and you can make a different variation all
summer long. I wanted to make it to
bring to lunch at work, but the pie crust full of butter and flour is not on my
current to-eat list. I went searching on
the internet for ideas on other types of crusts, but they all seemed to be
based on other carb-heavy things like potatoes. However, one link to a flickr account caught
my eye: a ham crust.
This seemed like the perfect idea, but I wasn’t in love with the rest of
their recipe for the quiche, so I kind of mashed up a bunch of recipes I had in
my head and came up with the recipe below.
It turned out really well, and this will definitely be added to my list
of go-to recipes!
Ham Crusted
Quiche
6 servings
4 Points
Plus per serving
6 ounces
deli ham
4 eggs
1 cup milk
4 ounces light
Jarlsburg/swiss cheese, shredded
1 teaspoon
olive oil
1 pint
mushrooms, roughly chopped
2 garlic
scapes or green onions, sliced
Preheat oven
to 375 degrees. Spray pie pan with olive
oil spray, then lay the ham out so it covers the entire pan.
In a non-stick skillet, heat up the olive oil. Once hot, sauté the mushrooms and garlic scapes or green onions until the mushrooms release their liquid and it cooks off. Set aside to cool.
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| Mushrooms and Garlic Scapes |
In a non-stick skillet, heat up the olive oil. Once hot, sauté the mushrooms and garlic scapes or green onions until the mushrooms release their liquid and it cooks off. Set aside to cool.
In a bowl, break up the four egg yolks, then add the milk and whisk and until combined well. Season with salt and pepper, then stir in the cheese. Finally, stir in the mushroom mixture. Gently pour in to the pie pan on top of the ham. Bake for approximately 45 minutes or until the eggs are set.
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| Eggs and Milk ready for whisking |
In a bowl, break up the four egg yolks, then add the milk and whisk and until combined well. Season with salt and pepper, then stir in the cheese. Finally, stir in the mushroom mixture. Gently pour in to the pie pan on top of the ham. Bake for approximately 45 minutes or until the eggs are set.
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| Ready to go in the oven |
