This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly.
I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss, asparagus, baby bella mushrooms, and of course BACON makes a delicious quiche. Thanks!
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This just didn't hit the mark for us primarily because of texture which was more like a very bland custard. As I read the recipe I thought it would be way too much cream. I was right at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base and add ingredients from there.
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I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss, asparagus, baby bella mushrooms, and of course BACON makes a delicious quiche. Thanks!
Read More
Oh my goodness this is delicious! Hubby and I decided we were in the mood for breakfast for dinner, so I decided to make this quiche. I made it exactly as written and it was FABULOUS! The eggs have such an amazing creamy taste; I could just eat them plain! All the other ingredients go so well together. I wouldn't change a thing! I can see myself making this for company as it's very impressive. I like that this has no crust, so I can fit it into my low-carb diet. Thanks for the great recipe, Nikki!
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Thank you thank you for submitting this recipe! My husband and I are on Atkins and doing the Phase 1 Induction. Allrecipes.com is my go-to site for recipes and just by chance I thought I'd use Atkins Induction as my search criteria. This is the only recipe that came up and it looks a.MA.zing. Thanks again! (PS - Love all the helpful reviews!)
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Unbelievably good! The combination of crimini mushrooms Swiss bacon and asparagus was perfect. I always thought that a "flavorful" quiche had to have tomatoes and cheddar. And HAD to have a crust. This recipe has changed my mind. I only added 1 cup cream and added in two more eggs. The texture was perfect it rose up beautifully and it was cooked consistently throughout. May add a bit more Swiss cheese next time. My family asked that I make this for our Christmas morning brunch. Thank you.
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Excellent flavor from the combination of asparagus mushroom bacon and Swiss cheese. The generous use of heavy whipping cream in the egg mixture produces a fluffy (airy) custard. That was fine for a change of pace but prefer a slightly denser version. Thankfully followed several reviewer s suggestions to use only 1 cup heavy whipping cream (vs. 1-1/2 cups) and subbing milk for the difference. Because the flavor is so good I ll make this again but experiment with 1-1/2 cups half & half to better suit our tastes while eliminating about 90g fat/750 kcal from the entire quiche. A very good dish overall that can easily be customized to suit individual preferences.
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Experiment - always fun with quiche. This is a modified version of Nikki's recipe. I break the asparagus and use the lower portion for sauteing along with the other ingredients: bacon red pepper mushrooms garlic and a blend of 4 cheeses. The top of the asparagus is not cooked before setting it on top of the quiche before baking - cooks up well in the oven. Toss in some cayenne pepper or other hot-stuff if you like. Enjoy
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This was my first ever attempt at a quiche. I wanted to try crustless since I am trying to maintain a low carb diet. Made it for my wife and I and could not have been happier. Easy to follow recipe and tasted fantastic. My wife l loved it and took leftovers to work to brag on her husband the cook. She said it's too bad we didn't take a picture of it since it was so pretty.
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I HAVE MADE THIS RECIPE FOR YEARS BUT ALWAYS JUST USED 1 C WHOLE MILK AND ADDED 1-1/2 TSP OF BOUQUET GARNI SPICE. I SOMETIMES OMIT THE MUSHROOMS AND ADD 3 CHOPPED GREEN ONIONS IF FEEDING KIDDIES. THE BOUQUET GARNI SPICE (BY SPICE ISLANDS) MAKES THIS DISH. I BAKE @ 375 FOR ABOUT 45 MIN. UNTIL GOLDEN BROWN ON TOP.
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This recipe is actually favorite of ours! I have to watch cholesterol and make it with half eggs half egg beaters and skim milk and everything else the same..... It works!!
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This just didn't hit the mark for us primarily because of texture which was more like a very bland custard. As I read the recipe I thought it would be way too much cream. I was right at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base and add ingredients from there.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss, asparagus, baby bella mushrooms, and of course BACON makes a delicious quiche. Thanks!
Oh my goodness this is delicious! Hubby and I decided we were in the mood for breakfast for dinner, so I decided to make this quiche. I made it exactly as written and it was FABULOUS! The eggs have such an amazing creamy taste; I could just eat them plain! All the other ingredients go so well together. I wouldn't change a thing! I can see myself making this for company as it's very impressive. I like that this has no crust, so I can fit it into my low-carb diet. Thanks for the great recipe, Nikki!
Thank you thank you for submitting this recipe! My husband and I are on Atkins and doing the Phase 1 Induction. Allrecipes.com is my go-to site for recipes and just by chance I thought I'd use Atkins Induction as my search criteria. This is the only recipe that came up and it looks a.MA.zing. Thanks again! (PS - Love all the helpful reviews!)
Unbelievably good! The combination of crimini mushrooms Swiss bacon and asparagus was perfect. I always thought that a "flavorful" quiche had to have tomatoes and cheddar. And HAD to have a crust. This recipe has changed my mind. I only added 1 cup cream and added in two more eggs. The texture was perfect it rose up beautifully and it was cooked consistently throughout. May add a bit more Swiss cheese next time. My family asked that I make this for our Christmas morning brunch. Thank you.
Excellent flavor from the combination of asparagus mushroom bacon and Swiss cheese. The generous use of heavy whipping cream in the egg mixture produces a fluffy (airy) custard. That was fine for a change of pace but prefer a slightly denser version. Thankfully followed several reviewer s suggestions to use only 1 cup heavy whipping cream (vs. 1-1/2 cups) and subbing milk for the difference. Because the flavor is so good I ll make this again but experiment with 1-1/2 cups half & half to better suit our tastes while eliminating about 90g fat/750 kcal from the entire quiche. A very good dish overall that can easily be customized to suit individual preferences.
Experiment - always fun with quiche. This is a modified version of Nikki's recipe. I break the asparagus and use the lower portion for sauteing along with the other ingredients: bacon red pepper mushrooms garlic and a blend of 4 cheeses. The top of the asparagus is not cooked before setting it on top of the quiche before baking - cooks up well in the oven. Toss in some cayenne pepper or other hot-stuff if you like. Enjoy
This was my first ever attempt at a quiche. I wanted to try crustless since I am trying to maintain a low carb diet. Made it for my wife and I and could not have been happier. Easy to follow recipe and tasted fantastic. My wife l loved it and took leftovers to work to brag on her husband the cook. She said it's too bad we didn't take a picture of it since it was so pretty.
I HAVE MADE THIS RECIPE FOR YEARS BUT ALWAYS JUST USED 1 C WHOLE MILK AND ADDED 1-1/2 TSP OF BOUQUET GARNI SPICE. I SOMETIMES OMIT THE MUSHROOMS AND ADD 3 CHOPPED GREEN ONIONS IF FEEDING KIDDIES. THE BOUQUET GARNI SPICE (BY SPICE ISLANDS) MAKES THIS DISH. I BAKE @ 375 FOR ABOUT 45 MIN. UNTIL GOLDEN BROWN ON TOP.
This recipe is actually favorite of ours! I have to watch cholesterol and make it with half eggs half egg beaters and skim milk and everything else the same..... It works!!
This just didn't hit the mark for us primarily because of texture which was more like a very bland custard. As I read the recipe I thought it would be way too much cream. I was right at least for our tastes. I make a lot of quiches and frittatas and should have known better. I'll stick with the crustless spinach quiche recipe from this site as a base and add ingredients from there.
