I had an eggplant and large tomato I needed to use up before a recent trip and concocted this for dinner the other night. It came out quite tasty and is very low-carb despite the crust. We found that 1/8th of the quiche filled us up nicely with a green salad. Some cooked bacon crumbles would be a nice addition to this recipe if you happen to have some on hand. I was out the night I made this or I would have included bacon. Instead of my Seafood Spice Blend, you could substitute a blend of Italian spices like oregano, basil, and rosemary. With the crust, this is not Induction friendly. Baked without crust, it would definitely be OK for Induction.
More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php
DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.
1 recipe “Flour” Pie crust
10 oz. eggplant, sliced ¼” thick
1 large tomato, sliced thin
¼ c. heavy cream
¼ c. grated Parmesan cheese
½ c. shredded mozzarella cheese
Pinch each of salt, pepper and onion powder
½ tsp. my Seafood Spice Blend
DIRECTIONS: Preheat oven to 350º. Place eggplant on non-stick baking sheet and bake 10 minutes on a side. Bake tomato slices 10 minutes on a side as well. If you are lucky enough to own 2 non-stick sheets, you can do this all at the same time. Make pie crust as directed in that recipe but take out of oven in about 10 minutes (before edges get brown). Layer mozzarella cheese, Parmesan, eggplant, tomato, spices onto partially cooked pie crust. Repeat layers until all eggplant and tomato slices are used up. In a bowl, beat eggs and cream together and pour evenly over the layered quiche. Bake at 350º for about 30 minutes.
NUTRITIONAL INFO: Makes 8 servings, each containing:
16 g fat
11.8 g carbs, 8.3 g fiber, 3.5 g NET CARBS
8.85 g protein
188 mg sodium