Monday, August 15, 2011

Atkins Friendly Converted Quiche Courtesy of Pat

Pat, who has returned to our group of OFL's has experimented with a quiche recipe and found one her whole family enjoys. Of course she shared with us! This has actually turned into a frittata, which is basically the Italian version of the French quiche. The French use a crust and the Italians don't. Thanks, Pat!

Pat's family eats this with salsa, which is definitely something I would like.

I have written it as a standard recipe using Pat's instructions. So, give this a try and enjoy!

Pat's Quiche.

4 gms carbs and 30 gms protein per serving, which is 1/4 of a pie.
1 Package Jimmy Dean Hot Pork Sausage- crumbled, cooked and drained till cool.

6 - 8 oz. grated swiss cheese

12 eggs
Whipping cream to make 4 cups with the eggs. Pat uses a 4 cup measuring container, puts eggs in and adds cream to make 4 cups.

Butter two pie plates well. Divide grated cheese onto the bottoms of the two pie plates. Sprinkle 1/2 of the cooled sausage onto each plate on top of cheese. Whisk the eggs and cream together well, and pour 1/2 of the mixture onto each pie plate on top of the cheese and sausage.

Bake at 350 for 40 minutes. It is normal for the pies to "sink" after they are removed from the oven. Cool the pies a bit, cut and serve. For dinner we use about 1/4 pie - that is the serving size for the carb/protein content above. These keep well in the refrigerator if you seal them tightly, and make a great Atkins friendly meal anytime.
Optional: Sprinkle an ounce or two of grated cheddar cheese on each pie plate before baking for a nice golden color.

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