This crustless quiche is wonderful, but feel free to make any quiche recipe
you’ve got, minus the crust, in the same way. For this recipe, I use broccoli
cuts that are bigger than chopped broccoli but smaller than florets, and I
think they’re ideal.
- 2 cups (312 g) frozen broccoli florets, thawed and coarsely chopped, or a bag of broccoli cuts
- 2 cups (225 g) shredded Colby cheese
- 6 slices cooked bacon
- 4 eggs
- 2 cups (475 ml) Carb Countdown dairy beverage
- 1 teaspoon salt or Vege-Sal
- 1 teaspoon dry mustard
- 2 teaspoons prepared horseradish
- 1/4 teaspoon pepper
Spray a 11/2-quart (1.4 L) glass casserole dish with nonstick cooking spray.
Put the broccoli in the bottom of the casserole dish. Spread the cheese evenly on top
of the broccoli and crumble the bacon evenly over the cheese.
In a bowl, whisk together the eggs, Carb Countdown, salt or Vege-Sal, dry mustard,
horseradish, and pepper and pour it over the broccoli in the casserole dish.
Place the casserole dish in your slow cooker and carefully pour water around the
casserole dish to within 1 inch (2.5 cm) of the rim. Cover the slow cooker, set it to low,
and let it cook for 4 hours.
Then turn off the slow cooker, uncover it, and let the water cool until you can
remove the casserole dish without risk of scalding your fingers. Serve hot or at room
Yield: 6 servings, each with: 292 calories, 21 g fat, 20 g protein, 6 g carbohydrate, 2 g
dietary fiber, 4 g usable carbs.