Recipe by Nikki_W
"This is a very tasty crustless quiche. You can substitute the filling for different ones you may like better, but these are my favorite. By the way, this is Atkins® induction-friendly."
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asparagus, cut into 1-inch pieces
baby bella (cremini) mushrooms, sliced
shredded Swiss cheese
1 1/2 cups
heavy whipping cream
freshly ground black pepper to taste
I really liked the flavors in this quiche, but it seems as though 1 1/2 cups of heavy cream would have been too much. I stopped at 1 cup after pouring and I'm glad I did. The combination of swiss, asparagus, baby bella mushrooms, and of course BACON makes a delicious quiche. Thanks!
Thank you, thank you for submitting this recipe! My husband and I are on Atkins and doing the Phase 1 Induction. Allrecipes.com is my go-to site for recipes, and just by chance I thought I'd use Atkins Induction as my search criteria. This is the only recipe that came up and it looks a.MA.zing. Thanks again! (PS - Love all the helpful reviews!)
Oh my goodness this is delicious! Hubby and I decided we were in the mood for breakfast for dinner, so I decided to make this quiche. I made it exactly as written and it was FABULOUS! The eggs have such an amazing creamy taste; I could just eat them plain! All the other ingredients go so well together. I wouldn't change a thing! I can see myself making this for company as it's very impressive. I like that this has no crust, so I can fit it into my low-carb diet. Thanks for the great recipe, Nikki!
Unbelievably good! The combination of crimini mushrooms, Swiss, bacon and asparagus was perfect. I always thought that a "flavorful" quiche had to have tomatoes and cheddar. And, HAD to have a crust. This recipe has changed my mind. I only added 1 cup cream, and added in two more eggs. The texture was perfect, it rose up beautifully, and it was cooked consistently throughout. May add a bit more Swiss cheese next time. My family asked that I make this for our Christmas morning brunch. Thank you.
Experiment - always fun with quiche. This is a modified version of Nikki's recipe. I break the asparagus and use the lower portion for sauteing along with the other ingredients: bacon, red pepper, mushrooms, garlic, and a blend of 4 cheeses. The top of the asparagus is not cooked before setting it on top of the quiche before baking - cooks up well in the oven. Toss in some cayenne pepper or other hot-stuff if you like.
Excellent flavor from the combination of asparagus, mushroom, bacon, and Swiss cheese. The generous use of heavy whipping cream in the egg mixture produces a fluffy (airy) custard. That was fine for a change of pace but prefer a slightly denser version. Thankfully, followed several reviewer’s suggestions to use only 1 cup heavy whipping cream (vs. 1-1/2 cups), and subbing milk for the difference. Because the flavor is so good, I’ll make this again but experiment with 1-1/2 cups half & half to better suit our tastes while eliminating about 90g fat/750 kcal from the entire quiche. A very good dish overall that can easily be customized to suit individual preferences.
very good can use any vegie in this an meats
My husband and I LOVED this recipe! We were a bit concerned about the lack of a crust, but it came out perfectly, was easy to serve, and it was delicious! We will definitely make this again, and again, and again...highly recommended!
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Mushroom Bacon Crustless Quiche
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 234
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