Cutting the carbs

I know, I know. Atkins is dead (the person and the diet).

Even so, plenty of us are trying to shed some pounds on a low-carb diet. At my house, I've been making a lot of meals with reduced carbs as often as I can. I don't need them and my husband is diabetic.

My idea, and I'm not dietitian, is to cut carbs completely from at least one meal a day. To accomplish that, I've been making a lot of dishes like this crustless quiche. In fact, I've got a large container in the freezer that has crustless quiches made in muffin tins. Take out a couple in the a.m.; zap 'em for a few seconds and you've got breakfast.

This recipe, from Mark Bittman at the New York Times, is good enough for a light dinner with a green salad. To keep in the low-carb mode, use an oil-and-vinegar dressing. Or, a slice could easily accompany spinach wilted slightly in chicken broth.

This isn't the meal if you're watching fat grams, the opposite of carbs it seems. Where one is present, you don't find much of the other. So, you can sub fat-free or low-fat half-and-half or milk, but you'll up the carb count. Something has to give it flavor ... fat or sugar!

Bittman has us cooking the quiche mixture in individual ramekins, but you could make this in muffin tins (grease them well first and forgo the papers; the cooked mixture will stick) or even in a 8-inch square pan or a standard pie pan. Check for doneness at 20 minutes.

Crustless Quiche
1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
3/4 cup grated Emmenthal, Gruyere or a combination
1/4 cup grated Parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
Butter as needed.

Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.

Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.

Yield: 4 to 6 servings.
Source: Mark Bittman, New York Times

Comments

[Shirley J. Buttacavoli]

This sounds like a wonderful entree for breakfast, lunch or dinner. I'll give it a try very soon.

I found the recipe below a few years ago and make it often. I might just try it in muffin tins, because it does freeze well.

The recipe suggests using "chunky spaghetti sauce," but I also serve with Alfredo sauce. Both are an excellent accompaniment. Thought I'd share in case anyone is interested.

--------

Crustless Spinach Quiche (6 servings)

2 cups shredded mozzarella cheese (8 oz)
1/2 cup whipping (heavy) cream
1/3 cup pesto
1 package (10 oz) frozen chopped spinach, thawed and squeezed to drain
5 eggs
1 cup chunky spaghetti sauce

Heat over to 375. Spray quiche dish, 9 x 1-1/2 inches, with nonstick cooking spray.

Mix 1-1/2 cups of the cheese, the whipping cream, pesto, spinach and eggs until well blended; pour into quiche dish.

Bake 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 2 to 3 minutes or until cheese is melted.

Meanwhile, heat spaghetti sauce in small saucepan until hot; keep warm. To serve, cut into wedges. Serve with spaghetti sauce.

From: Betty Crocker’s Fix-It-Fast Family Favorites