by No Crust Vegetable Quiche
This has been a favorite, low carb recipe which I revised for a single serving. It is great for breakfast, lunch or dinner. I usually pull it together and put it into my toaster over/bench-top oven and do housework while it is cooking. It can be changed to add anything you wish.
Needed: 1 small, single sized quiche baking dish, sprayed with non-stick spray. My quiche dish is 17 cm or 6 1/2 inches inside. I have one slightly smaller that works also, but I just do not add as many vegetables.
- 2 eggs
- 1/3 cup cream or (take a 1/3 cup and put half milk/half plain Greek style yogurt)
- 1/4-1/2 cup grated cheese of any kind
Mix all the above into a medium sized bowl. Add pepper or other favorite spices of your choice. I tend to add some oregano because I like some diced up tomatoes in my quiche. Powdered onion would be nice or Italian spice mix. Salt is normally not needed as the cheese has enough. I love salt and can not add it to this recipe because it becomes too salty.
Now is where it gets fun. Any kind of vegetables can be added to the mixture. I usually put a small amount (1-2 tablespoons) of 1-3 vegetables. If I do not have many vegetables on hand, I make a cheese quiche and just add extra cheese. One or several of the below would be great diced up and stirred into the egg mixture:
- Fresh Tomatoes
- Mushrooms
- Peppers/Capsicums of any color
- Broccoli
- Spinach
- Carrot, grated
- Sausage or other meat can also be added
After you have all the ingredients mixed together, pour into the non-stick, quiche pan. Evenly spread all the ingredients even into the pan and bake for 35-40 minutes at 180 Celsius/355 Fahrenheit. 
Enjoy as soon as it finishes. Have fun with other combinations you may enjoy with this delightful, adaptable quiche recipe.
