Satisfying cheese quiche made with a vegetable-based crust — perfect for Passover or anytime you need a low-carb entree. It’s based on the original Dr. Atkin’s Spinach Quiche, except that I’ve changed the recipe per my tastes. My recipe uses my pie crust , but you could always omit the crust if you are watching carbs or substitute with a premade crust if you prefer as well.
I like to bump this up a bit to make a more substantial quiche and usually go with three eggs and a cup-and-a-half of milk in a nine-inch pie crust. This recipe came from a little old lady who made a dozen pies every week, so she had to be doing something right.
Hi Christa, Yes that would be fine; you might also want to check out the Spinach & Cheese Strata I just posted. I made this quiche for dinner- and used the pastry recipe linked to the list of ingredients. Using a small round cutter, cut pie crust and place into indentations of muffin tin and place in the oven to pre-bake for about 15 minutes.
This is also a great springboard recipe using what you have for different variations. Bake for 45 minutes or until a toothpick inserted into the center of the quiche comes out clean. Neither the Bouchon cookbook nor the above recipe call for removing the bottom of the pan, nor leaving the hinge open.
Modified this recipe by using 1 pound baby Bella mushrooms and another pound of vegetables I had to use up, like red bell pepper, broccolini and shallots. Even though I filled the pie crust (deep dish as directed), I still had a quite a bit of egg mixture left over.