Everyday Quiche

“We prove what we desire most by our actions, not by our words.”

What I desire most, lately, is to stick to a healthy eating plan (out with the bad carbs and sugar) and to look and feel better.  I want more energy.  I want to sleep well.  I want to have hair like Farrah Fawcett!   A lot of you won’t even know who I’m talking about.  That’s OK. Life goes on.

One of my new go-to foods, since we’ve been concentrating on lo-carb, is crustless quiche.    It’s as handy and tasty as pizza.  It’s also, like pizza, great hot or cold, unless you hate cold pizza.  (This is getting too complicated.)

Anyway, having healthy food on hand is important to me if I’m going to stay on this eating plan.  We now have a designated drawer in our fridge stocked with salad fixings, sugar-free jello, cheese sticks, meat slices, and quiche.  Never an excuse to grab some chips or chocolate.  My desire for chips and chocolate is actually fading.  And eating more good carbs and fats keeps hunger in check.  I’m no longer searching the sofa cushions for Cheetos.  Happy dance!

So here’s a simple recipe for crustless quiche that can use up dibs and dabs of other foods that fill the fridge.  For this one I had a leftover boneless and skinless chicken thigh as well as some leftover cooked broccoli.  Onward with the recipe.

Broccoli & Chicken Thigh Quiche


8 ounces grated cheese

5 or 6 eggs, depending on their size

1/2 cup heavy cream

S&P to taste

leftovers, which should always include bacon!


Preheat oven to 365 degrees.  Butter a pie pan.

Dump all the grated cheese into the pie pan and spread it around evenly, with just a bit on up sides of the pan.

Place your leftovers evenly over the top of the cheese.

Whip together the eggs and heavy cream. Pour this mixture, gently and evenly, over the ingredients already in the pie pan.  “Evenly” is the vocabulary word of the day!

Bake for 25 to 35 minutes, checking it after 20 minutes and then every five to ten minutes until you declare it done.

NOTES:  Packages of grated cheese are often on sale.  Look at the expiration dates.  These packages are generally good for a couple of months.  Stock up during the sales.

I generally cut a large square out of the center of the quiche.  This I cut into little squares that I can pack for finger food in my husband’s lunch.  I eat the moon-shaped edges for my lunch at home, along with a big salad.  This will also work in kid’s lunches if you have a  little large-sized kid in your family, which is an oxymoron.

Just kidding about the must-have bacon, I think.

Loveya – The Grandma





Grandma Pat Cooks Quiche

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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