It’s basically an egg bake and I’ve been eating it at breakfast with bacon on the side — I usually make a crust-less quiche every week or so, this is just a different take on it.
I’m low carb, so crust doesn’t matter to me. That’s why I usually use either coconut oil or bacon fat to grease the pie dish, using just butter or olive/avocado oil makes the eggs stick 😉
I enjoy the crustless version. I’m not strictly “low carb”; but I do enjoy eating “clean” when I have the choice.
My mother can make a crust that equals my Greek friend’s homemade crusts. Flakey layers like the earth’s crust. Lol
I’m glad I don’t have my mom’s baking or cooking skills. I’d be as wide as our house. Let’s face it; if it weren’t for my husband’s cooking skills , we’d starve. ?
Brian Clancy cool. Hope you guys like it. Here is the recipe:
I thawed (then squeeze & fluffed) the frozen spinach. Then I sauteed the onion and mushroom in the microwave for one minute in a glass pie dish (greased with 1/2 teaspoon coconut oil). While that was cooking, I combined the eggs with the baking powder, salt, 1/4 cup heavy cream mixed with 1/4 cup water (not 14 cups), half the softened cream cheese (cut into chunks) in a bowl with a hand mixer, then spread the fluffed spinach and crumbled feta all over the pie dish. Then I poured the egg mixture all over the onions/mushrooms and feta crumbles.
Bake at 375F for 40 minutes
The “8 oz. Original” ingredient is the Philly cream cheese.
It’s all “Greek” to me. ? Yum.
This sounds MAGICAL
It’s basically an egg bake and I’ve been eating it at breakfast with bacon on the side — I usually make a crust-less quiche every week or so, this is just a different take on it.
I think I wanna start making quiche here and there. Though I cant master the homemade pie crust for nothing. Always over worked dough. Ugh!
I’m low carb, so crust doesn’t matter to me. That’s why I usually use either coconut oil or bacon fat to grease the pie dish, using just butter or olive/avocado oil makes the eggs stick 😉
I enjoy the crustless version. I’m not strictly “low carb”; but I do enjoy eating “clean” when I have the choice.
My mother can make a crust that equals my Greek friend’s homemade crusts. Flakey layers like the earth’s crust. Lol
I’m glad I don’t have my mom’s baking or cooking skills. I’d be as wide as our house. Let’s face it; if it weren’t for my husband’s cooking skills , we’d starve. ?
Lolol you wouldn’t starve
You’d eat more conveniently
I’d probably do better now that we’ve cut back on our work schedules.
If I were doing the 40* hour work week? I’d be definitely doing take-out. Ha!
Gabrielle M. glad to hear your work time is slowing up a bit
Brian Clancy cool. Hope you guys like it. Here is the recipe:
I thawed (then squeeze & fluffed) the frozen spinach. Then I sauteed the onion and mushroom in the microwave for one minute in a glass pie dish (greased with 1/2 teaspoon coconut oil). While that was cooking, I combined the eggs with the baking powder, salt, 1/4 cup heavy cream mixed with 1/4 cup water (not 14 cups), half the softened cream cheese (cut into chunks) in a bowl with a hand mixer, then spread the fluffed spinach and crumbled feta all over the pie dish. Then I poured the egg mixture all over the onions/mushrooms and feta crumbles.
Bake at 375F for 40 minutes
The “8 oz. Original” ingredient is the Philly cream cheese.
https://plus.google.com/photos/…
Wow