Monterrey Jack and Spinach Quiche

I finally made a quiche with fresh spinach and let me tell you, it is just as delicious as the other quiches. You can truly sub the cheese with any you happen to have on hand! And I just love that it comes out wonderfully without a crust! It's also keto-friendly.

Here's what you need:
4 eggs
1 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoons coconut flour
1/4 tsp kosher salt
1/2 tsp garlic powder
1/3 cup minced onions
7.5 ounces shredded monterrey jack cheese

0.5 ounces shredded parmesan cheese (we had a small block leftover)
6 ounces freshly chopped spinach

1. First off, preheat your oven to 350°F.

2. In a mixing bowl, mix the eggs, whipping cream, mayo, coconut flour, salt and garlic powder.

3. Then add each of the remaining ingredients, stirring each time.

4. Pour the egg mixture into your pan. (9-inch pie pan works super well too.)

5. Bake for 45 minutes - 1 hour or until top is golden brown.

Needless to say, it was DEE-licious!!

Cheddar Cheese n Spinach Quiche

I had earmarked this recipe a long while ago and have finally made time to make it. I hoped it would be as delicious as the savory baked egg custard and am glad to say that it is! But I think next time I make this, I'll upgrade the frozen spinach to fresh spinach :o)

To make this quiche more keto friendly, I used the following:

4 eggs
1 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoons coconut flour
1/4 tsp kosher salt

1/2 tsp garlic powder
1/3 cup minced onions

8 ounces shredded sharp cheddar cheese
8 ounces frozen chopped spinach (rinsed and drained out as much water as possible)

1 previously made coconut crust (unbaked and frozen)

If you're making a keto friendly meal, you can go here for the coconut flour crust. The yield is one 8 inch pie shell. I used it for a 9 inch pie pan because my hubby doesn't really care for a crust so it ended up being really thin.

1. First off, preheat your oven to 400°F. Once preheated, bake your coconut crust for 7-8 minutes and then set it aside. Then, lower the oven temperature to 350°F.

2. In a mixing bowl, mix the eggs, whipping cream, coconut flour, salt and garlic powder.

3. Then add the remaining ingredients.

4. Pour the egg mixture into your pie pan.

5. Bake for 45 minutes - 1 hour or until top is golden brown.

This quiche is super moist and delicious and very decadent. It's even more awesome when served with a dollop of sour cream (not shown). YUMMY!!!

6/5/2013 Update: Just made another one subbing the cheddar cheese with 4 oz Jarlsberg and 4 oz mozzarella AND it was crustless. It was just as amazing as the cheddar one. Mm-mmmm!

Baked Egg Custard

For our first foodiestuffers post post-wedding and honeymoon, I made my hubby an egg custard. Not the sweet dessert type, but one made with keto-friendly ingredients: cheese n chives. We were skeptical at first because the cheese we used was mild Le Gruyère and it smelled and tasted like stinky feet. Here's the ingredients that were used:

6oz le Gruyère

1/2 cup chopped chives

1-1/2 cup of heavy whipping cream

10 large eggs

4oz cream cheese

1/4 tsp ground nutmeg

heavy pinch of ground black pepper

1/4 tsp kosher salt

1. Preheat oven to 350°F with rack in middle. Generously butter a 2-quart shallow baking dish.
2. Sprinkle Gruyère and chives evenly in the dish. (Don't mix it with the egg mixture! I did that and when I poured it out, the cheese wasn't spread evenly and all the chives floated...)
3. Blend eggs, heavy cream, cream cheese, nutmeg, pepper and salt in a mixing bowl with a hand blender until well blended.
4. Pour egg mixture over Gruyère and chives.

5. Bake until puffed, set, and golden, 35 to 45 minutes. (It took 45-60 minutes for me, I think, because I used a ceramic dish instead of pyrex glassware)

Either I didn't let it bake long enough or I didn't let it set long enough. Either way, this custard was deliciously scrumptious even with stinky cheese!

Making this was a breeze with Cuisinart Smart Stick Hand Blender (Google Affiliate Ad)

Here's a link to the original recipe: http://www.epicurious.com/recipes/food/views/Baked-Egg-Custard-with-Gruyere-and-Chives-350969

Starch for dinner!

Basically, it's potstickers, mini quiches, pasta in garlic sauce and potatoes au gratin! Super tasty and  super amazing in my tummy. :)