Smokey's Crustless Low-Carb Quiche

Whether you’re craving eggs for breakfast or breakfast for dinner, our Crust-less Quiche will hopefully, entice your palate.

We don’t eat eggs on a daily basis and every once in a while, we’ll crave a decadent dish like quiche.

We like to spice up our recipe by adding a smoky tomato flavor and by placing sliced tomatoes on the top of our quiche, before baking.

Our dish has far fewer carbs than any traditional quiche recipe, merely by eliminating the crust. 

The ingredients for our recipe include:

• 14 Eggs
• 1 ½ Cups of Heavy Whipping Cream
• 1 ½ Cups of water
• 1 ½ Cups of Mayonnaise
• 2 8 oz. cans of Tomato Sauce
• 2 4 oz. cans of Mushrooms
• 1 Pkg. of Lower Sodium Bacon (or breakfast meat of choice)
• ½ Large Onion
• 3 Ripe Roma Tomatoes
• 4 Cups of Shredded Cheese of choice.
• 1 tsp. Pepper
• 1 tsp. Italian Seasoning
• 1 Tbsp. Chili Powder

First, we’ll beat our eggs in our large mixing bowl and will then, add our Heavy Whipping Cream, water, and will mix until well blended.

Then, we’ll add our Mayonnaise and mushrooms. 

We like to add chopped tomatoes to our quiche, but also to place sliced tomatoes on the top of the final presentation.

We therefore, will chop one of the Roma Tomatoes, place in the egg mixture and will leave the rest aside until later.

 Next, we’ll add our spices and stir our mixture.

And finally,  we’ll add 2 cups of cheese, will mix, and will place aside.

We’ll now, begin slicing our bacon and onion.

While on medium heat, we’ll fry our bacon and onion in our covered medium size pan, until our onion is translucent and our bacon is fully cooked. 

Once fully cooked, we’ll drain our grease and add 2 cans of our tomato sauce.

We’ll stir and continue cooking on medium low for about 10 minutes or until our sauce has somewhat thickened.

Now it’s time to add our bacon flavor to our egg mixture and stir until well blended.

We'll then, preheat our oven to 350°F and will pour our egg mixture into our greased 11 inch by 14 inch baking dish.  

Next, we'll bake our quiche for about 1 hour, or until our middle has set. 

After about 45 minutes or so, we'll check our cooking process.

Our quiche is done cooking when our quiche jiggles a little, after slightly moving our baking dish.

 Another way to tell if our quiche has finished baking is by inserting a fork into the middle of our quiche.

If our fork is clear of any particles, when removed,  our quiche has fully cooked.

If our quiche has not completely cooked, continue cooking at 5 minute intervals until finished. 

Voila! 

Our quiche is almost ready for our consumption. 

As previously mentioned, we like to slice our remaining 2 tomatoes and place them on top of our cooked quiche.

We’ll then take 2 cups of our shredded cheese, sprinkle over the top of the tomatoes, and will place our dish back in our oven for about 5-10 minutes or until our cheese has fully melted.

And there we have it – Our scrumptious fluffy quiche is ready to eat!

Our quiche will last us for at least 2 meals.  And whatever is left over after that, we’ll toss in a Ziploc bag and will place in the freezer until our next quiche craving.  

We hope you'll enjoy our recipe as much as we do.  

From our kitchen to yours ~

Bon Appetit!  

Giraffe's Flourless Cinnamon Pancakes

Good morning all!  It's time for breakfast.....or a midnight snack, depending on your cravings.  😅

We haven't eaten pancakes for quite some time because of their high carb count.  However, we recently discovered a recipe for flour-less pancakes. Not only do they look like your typical pancakes, But, they smell and taste absolutely delightful!!

There are only a few ingredients involved and they are:

• 8 oz. Cream Cheese
• 6 Eggs
• 5 tsp. Baking Powder
• 3 Tbsp. Cinnamon
• 3 tsp. Vanilla
• 1 Cup Sweetener

We'll start by placing our cream cheese in our mixing bowl and will then, soften in our microwave for 1 minute. 

This will allow our cheese to easily mix with our remaining ingredients.  

Next, we'll add our eggs and will mix them with our cream cheese.

We'll then, add our cinnamon, sweetener, baking powder, vanilla and will again stir, until all is well blended. 

Next, we'll spray our skillet with cooking spray and will place on our stove on medium heat.  

Once our skillet begins to slightly smoke, we'll begin to pour or spoon our batter.  

As our pancakes cook, bubbles will begin to form, all throughout.

As the formation of our bubbles begin to slow or stop, the bottom of the pancakes will start to slightly smoke. 

This is our indication that we are ready to flip our cakes.

Next, we'll allow our pancake to rise for about a minute, or so.  

We'll then, continue making our pancakes until our batter has been depleted.  

We now have our stack of pancakes that we are ready to eat! 

Of course, we like to top our pancakes with margarine or butter and sugar-free pancake syrup.

YUUUUUMY!!!  

Oh my gosh...our taste buds are delightfully dancing from the aroma of maple and butter.

Each bite is just melting in our mouths! 

Our low-carb pancakes are merely scrumptious and out-of-this-world!!  

Who would ever believe that low-carb pancakes would have such flavor!

From our kitchen to yours ~

Bon Appetit!