Here’s the original “crustless quiche” recipe. I think Elissa first
posted it here. I don’t use the nutmeg or cloves or onion but do use lots
of garlic and sometimes thyme or oregano. Also it doesn’t seem to need
the added salt, but then I’m used to low-salt foods. Haven’t tried the
ricotta or cream variations. Colby (yellow) and string/mozzarella or
jack (white) cheeses work as well as cheddar. One of these days I will
try it with pepper jack (jack cheese with jalapen~os and red peppers and
stuff in it). Nuking didn’t work as well as baking for me — came out
kinda dry tasting. I pre-steamed the cauliflower in the uwave though.
- 1/2 cup steamed, mashed cauliflower (leftover works fine)
- 1 egg
- 1/4 cup cottage cheese (or ricotta)
- 2T grated cheddar cheese pinch of nutmeg dash of cloves salt, pepper to taste onion/garlic (optional)
1. Mix all ingredients together, nuke for 5 minutes or bake for 20. If you use 1/4 cup of heavy cream instead
of the cottage/ricotta cheese, it will be more like a quiche than a souffle.
Statistics (approx) – 2g carbs, 15 g fat, 200 cal