Eggs are naturally gluten free, sugar free, and carbohydrate free, so a GREAT choice for those trying to lower their carbohydrate “footprint” if you will. If you select EB eggs, as I do, they advertise lower saturated fat as well (whether this is actually true, or not, I’m not sure, and I’m not sure how you tell the chickens to shape up, and not put so much fat in their eggs, lol!).
This is a spin-off from a recipe I found from Barbara Bush (Pres. George Bush’s wife, prior first lady of Texas as well). She was well known in Texas for her cooking, and her liberal use of spices in this recipe does not disappoint.
Start off with a well greased 9″ pie plate/pan, and put your prepared crust inside as desired. Frankly this recipe is firm enough, that you could probably skip the crust completely, and it will come out fine (out of the pan, I mean). I have a recipe for crust however, should you like to look in to that (a separate post), but I personally, try to make mine without the crust, for obvious reasons.
Five XL EB Eggs
One Cup Cream OR Sour Cream
8 ounces Finely shredded Swiss Cheese
One Cup Finely shredded Mozarella Cheese
3/4 of a medium Vidalia onion, diced small
1/2 tsp Thyme
1-1/4 tsp Salt
1/2 tsp Coarsely Ground Black Pepper
1-3/4 tsp Basil
1-3/4 tsp Oregano
1/2 tsp dry ground mustard
1-2 cloves garlic, crushed
1/4 cup melted margarine or butter (eliminate this if you use a crust)
1/3 cupAlmond Flour (eliminate this if you use a crust)
8-10 oz fresh sliced mushrooms, broiled or boiled in 1/2 cup butter (add these last, and put a few directly on the base of your pie plate or crust.
Mix well together (with a spoon or fork), and pour into your prepared pan. Bake at 350 F for 45 minutes – and allow to set for 10 minutes or so before serving.
Top the individual slices of Quiche with left over mushrooms, if desired. Add some of my Spicy Arugula Salad, and another vegetable, and you have dinner ready in no time!