If you’re like me and you love greasy food and you have the great good luck to thrive on the low-carb lifestyle, you may be happy to find this gimmick for making a pie with an actual crust containing the filling. Sadly, the parmesan crust doesn’t have the crumble nor the carby goodness of a grain crust. But it’s salty and greasy and definitely contains your quiche filling. This parmesan crust also takes less time to make than a flour-based pie crust.
Low-carb Quiche with Parmesan Crust
2 cups grated parmesan cheese from fresh parmesan, room temperature
3 to 5 eggs, warmed to room temperature
1 cup heavy cream, light cream, half’n’half, or whole milk
your choice of:
chopped ham, minced salami, crumbled cooked bacon
diced Swiss or Jarlsburg cheese
canned sardines, broken in half, spines removed
smoked baby oysters, rinsed and halved
oh, all right, half a cup of steamed, minced broccoli, but it’s going against all my principles
Preheat your oven to 325 degrees.
Place a ceramic pie plate (capacity 2 quarts) in the oven. While the pie plate is heating, grate the parmesan.
When the oven is preheated, the pie plate will also be very hot. Remove the pie plate carefully. Sprinkle the parmesan over the pie plate a little at a time, so that the cheese sticks to the plate upon contact. Keep sprinkling until quite a thick, even layer of cheese has built up and you’ve used up the cheese.
Put the pie plate back in the oven and bake for ten to twenty minutes, or until the cheese is bubbly and has turned brown to your liking.
While the pie crust is cooking, start the filling:
Prepare meat and cheese (oh all right, and vegetable) filling ingredients. Dice them rather small. Make sure they’re at least room temperature, maybe a bit warmer.
Add the milk product and nutmeg to the eggs and beat until well-mixed.
When the crust is browned and bubbly, remove pie plate from oven and allow the crust to cool for a bit. This allows the cheese to harden.
When the crust is cooler and a bit hardened, sprinkle the meat and cheese filling bits (and broccoli, if you absolutely must) directly on the pie crust.
Now pour the egg-milk filling over the other fillings.
Bake the quiche for 30 minutes or until a knife inserted near the center comes out clean.
NOTE: the warmer the meat, cheese, etc. ingredients are, the quicker your quiche will bake.