Dairy & Eggs - (Savory) Quiches, Pies and Cheese Dishes

[Shadow]

Index of (Savory) Dairy & Eggs - Quiches, Pies and Cheese Dishes:


Baked Herbed Eggs --8g protein, 1g ECC
Baked Ricotta & sweet variations: Maple Walnut, Spiced Berry, Cranberry Walnut -- 9-20g protein, 2-7g ECC
Baked Ricotta & savory variations: Caprese, Dill & Lemon, Olive-Herb -- 9-20g protein, 2-7g ECC
Breakfast Frittata (from cmcole)
Cheeseburger Quiche (from cmcole)
Corned Beef Oven Omelette (from cmcole)
Crockpot Florentine Breakfast Casserole -- 27g protein, 9g ECC
Indian Curried Eggs (Muttachar) -- 20g protein, 10g ECC
Italian Spinach and Sausage Pie
Mexican Brunch -- 18g protein, 4g ECC for version with meat, 18g protein, 7g ECC for vegetarian version
Sun-dried Tomato Cheesecake Squares
Sun-dried Tomato Quiche -- 16g protein, 10g ECC

[Shadow]

BAKED HERBED EGGS -- 8g protein, 1g ECC

Recipe By : Elle from PPBBS, via Laura/Tortoise
Serving Size : 1 egg Preparation Time : 20-25 min.
Categories : eggs&dairy, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
2 tablespoons butter -- softened
1/2 tsp dried chives
1/2 tsp dried tarragon
1/2 tsp dried parsley
1 pinch garlic salt -- (or plain salt)
1 pinch black pepper
4 tablespoons heavy cream
4 tablespoons grated parmesan cheese

Mix the herbs into the butter, and evenly grease the bottoms and slightly up the sides of four 4 oz. ramekins with the butter/herb mixture. You can also use a 6 cup muffin tin--fill the two emtpy cups 1/2 full with water so the eggs cook evenly.

Break an egg into each ramekin, sprinkle with garlic salt or salt & black pepper.

Top each egg with 1 TBL cream & 1 TBL parmesean cheese. The cream/parm cheese makes a nice, gooey sauce on top. The herbs are just lovely.
Gaelen's note: You can also use fresh herbs if you have them. If you use half and half instead of heavy cream, counts change to 160 calories, 13g fat (protein and ECC counts remain the same.) Recipe can also be divided into fourths for one serving.

Bake at 350* until set, check often, about 15-20 minutes. Serve at once. Variation: you could line the sides of the ramekins with a strip of soft-cooked bacon before adding in the eggs.

From Elle and the PPBBS Recipes forum, via Laura/Tortoise. Yield: "4 servings"

Per Serving : 191 Calories; 17g Fat (80.6% calories from fat); 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 227mg Cholesterol; 245mg Sodium.

[Shadow]

INDIAN CURRIED EGGS (Muttachar) -- 20g protein, 10g ECC

Recipe By : Gaelen
Serving Size : 3 eggs plus 1/3c. sauce Preparation Time : 40 min.
Categories : eggs, vegetarian

Amount Ingredient -- Preparation Method
-------- --------------------------------
1 tablespoon coconut oil
3/4 cup green onions -- chopped
1/2 cup mushrooms -- sliced
1 clove garlic -- chopped
1 3/4 cups diced tomatoes with juice -- (1 14.5 oz. can)
2 tablespoons green chiles -- (1 small hot pepper)
1/4 teaspoon ground turmeric
1/8 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon curry powder -- (hot)
1/8 teaspoon ground cumin
1 tablespoon lemon juice
3/4 cup coconut milk -- (1 6 oz. can)
9 eggs
fresh cilantro and sour cream for garnish

Melt the coconut oil in a hot frying pan, and saute the green onions, garlic and sliced mushrooms until the onions are golden. Stir in the chile pepper and diced tomatoes with their juice; continue to fry until the mixture is bubbly.

Mix all the ground spices and lemon juice, and stir well. Stir in the coconut milk, and simmer about 10 minutes.

If the eggs are hard boiled, slice them in half and slip the halves into the sauce. Cover and simmer 5 more minutes or until the eggs are heated through. If you prefer, you can also poach fresh eggs in the simmering curry. Slip the raw eggs into the pan and cover; poach the eggs about 3 minutes, or until the whites are cooked through. Taste the curry and correct the seasonings with salt and pepper if needed.

Serve with low carb toast or cauliflower cous cous, garnished with chopped fresh cilantro and sour cream.

NOTE: Butter or ghee can be substituted for the coconut oil. (inspired by "Cooking with the Two Fat Ladies" and "World Vegetarian")

Yield: 3 cups
Per Serving : 414 Calories; 33g Fat (68.6% calories from fat); 20g Protein;
14g Carbohydrate; 4g Dietary Fiber; 561mg Cholesterol; 190mg Sodium.
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 5 Fat.

[Shadow]

SUN-DRIED TOMATO QUICHE -- 16g protein, 10g ECC

Recipe By : Gaelen (thanks to Laura/Tortoise from PPBBS for preserving it)
Serving Size : 1/8th pan Preparation Time : 1 hr.
Categories : eggs, dairy, vegetarian

FILLING
1 1/2 cup cheddar cheese
1/3 cup Tomatoes, sun-dried
1/4 cup green onion
1 tbs Basil, fresh
4 eggs
1 1/2 cup half and half
1/2 tsp mustard, dry
3 tbs Oat flour
salt and pepper to taste

PIE CRUST (adds 5g ECC/4g prot./slice)
3/4 cup Oat flour
3/4 cup walnuts, finely ground
6 tbs Butter
1 tbs Water

The crust is optional...the entire filling can be baked in an oiled pie plate without the crust (subtract 5g ECC and 4g protein per serving). However, the crust adds a lot to the pie, so...

CRUST: Mix the finely ground walnuts and flour together until well blended. Cut in the water and very cold chunks of butter until the crust is just crumbly. LAZY WAY: Press the crumbly crust into a pie plate with your fingers, or the bottom of another pie plate.
ROLLED CRUST: Cut the mix together until it forms a ball; chill 1 hour. Roll out and lay into a 9-10" pie plate. For each type of crust, prick the bottom and sides of the pie plate with the tines of a fork and pre-bake 5-10 minutes at 350 degrees until just golden brown. Remove from oven to fill.

FILLING: Finely chop the sundried tomatoes and green onions. If you can get roasted sundried tomatoes, go for it! Layer the shredded cheddar on the pre-baked pie crust. Then top with the chopped tomatoes and onions.

Finely shred the basil. Beat the 4 eggs until light; beat in the half and half. When well combined, beat in the dry mustard, shredded fresh basil, 3 T. flour and salt and pepper to taste. Pour the egg mixture over the cheddar/tomato mixture in the par-baked (blind baked) and slightly cooled piecrust.

Bake at 375 degrees for 40-45 minutes, or until the center no longer jiggles when the pie is moved.

Makes 8 servings. With crust: 15.7g protein, 32g fat, 10g ECC (11.8 - 2g fiber) Without crust, subtract 5g ECC and 4g protein per slice.

Gaelen's Notes: This recipe took an Honorable Mention in quiche at the 2002 NYS Fair. It's adapted (with my crust) from the 'Spinach-Mushroom Quiche' in the original Moosewood Cookbook by Mollie Katzen, (c) 1977. You can use any cheese. You can use any veggies. Swiss cheese, spinach and mushrooms (MK's original recipe) is terrific, too.

[Shadow]

MEXICAN BRUNCH -- 18g protein, 4g ECC for version with meat, 18g protein, 7g ECC for vegetarian version

Recipe By : from Laura/Tortoise from PPBBS
Serving Size : 1/8th pan Preparation Time : 40 min.
Categories : eggs, pork, dairy, vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound sausage -- (Jimmy Dean)
4 oz mushrooms -- chopped
1/2 cup onion -- chopped
8 eggs
3 tablespoons sour cream
3 tablespoons salsa -- (or to taste)
2 ounces American cheese -- (Velveeta type, shredded)
2 oz. sharp cheddar cheese -- shredded
2 oz. mozzarella cheese -- shredded

Saute the sausage, mushrooms and onion together, and drain.

Whip together the eggs and sour cream.

Spray a 9 X 13 pan and pour in the egg mixture. Bake at 350 until softly set, about 7-10 minutes or so.

Spoon the salsa over the eggs. Add the sausage mixture. Then layer with the 3 cheeses.

Bake again until hot and cheese is melted and bubbly. Let stand for about 5 minutes before serving.

VEGETARIAN version: substitute Morningstar Breakfast Sausage for the Jimmy Dean sausage. Adjust nutrient information accordingly.

Per Serving : 400 Calories; 35g Fat (78.7% calories from fat); 18g Protein; 4g Carbohydrate; trace Dietary Fiber; 248mg Cholesterol; 639mg Sodium.

[Gaelen]

CROCKPOT FLORENTINE BREAKFAST CASSEROLE -- 27g protein, 9g ECC

Recipe By : Gaelen
Serving Size : 1 cup Preparation Time : 40 min.
Categories : casserole, eggs, vegetarian, crockpot

Amount Ingredient -- Preparation Method
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5 1/2 slices Healthy Alternative Multi-Grain L/C bread (*see note)
2 tablespoons butter -- softened
8 eggs -- beaten
1 1/2 cups spinach -- fresh, chopped
2 teaspoons Italian seasoning -- (mixed dried herbs)
1 teaspoon granulated garlic
1 teaspoon mustard powder
1 1/2 cups half and half
1 cup mozzarella, provolone, swiss or cheddar cheese -- shredded
1/2 cup parmesan cheese -- shredded
salt and pepper to taste

Butter the bread slices and line the crockpot sides and bottom, buttered side down.

Beat the eggs, half and half and spices together until nearly doubled in volume.

If you have fresh herbs to use instead of the dried herbs, choose basil, Italian flat leaf parsley, savory and thyme. This is one place where dried oregano and granulated garlic are truly better choices than their fresh counterparts--the dried versions blend with and permeate the eggs more completely.

Stir in the chopped spinach and all the cheese except about 2 T. of the parmesan (save that for the topping.)

Pour the egg/vegetable/cheese mixture over the bread in the crockpot. Don't worry if all the bread isn't covered by liquid; the liquid will rise up while cooking. Just make sure any exposed parts of the bread slices are well buttered. Top the egg mixture with the reserved shredded parmesan.

Cook on HIGH for 3-4 hours (or LOW for 5-6 hours) until the egg mixture is set. Run a knife around the edge of the crock and then slice into wedges. this is good either hot or cold.

OVEN DIRECTIONS: This can also be placed in a 2 1/2 qt. buttered casserole dish, and baked at 350 degrees for about an hour in a regular oven.

* If you can’t find Healthy Alternative low carb bread, any other low carb bread or ‘diet’ bread that is about 40 calories per slice will work.

Yield: 6 cups
Per Serving : 405 Calories; 29g Fat (63.2% calories from fat); 27g Protein; 10g Carbohydrate; 1g Dietary Fiber; 365mg Cholesterol; 416mg Sodium.

[cmcole]

Corned Beef Oven Omelette

From: Our Little (Low-Carbohydrate) Corner of the Internet

8 eggs
1 cup light cream
1/2 teaspoon seasoned salt
1 3-ounce package thinly sliced corned beef
1 cup shredded mozzarella cheese
1 tablespoon instant minced onion

Preheat oven to 325 degrees. Beat eggs, cream and seasoned salt together. Tear corned beef into small pieces and add to egg mixture. Stir in cheese and onion. Pour into greased baking dish, 11-1/2x7-1/2x1-1/2 inches or 8x8x2 inches. Bake uncovered 40 to 45 minutes or until omelette is set and top is golden brown.

Serves 4 ~ 344 calories; 4.5 grams carbohydrates; 0 grams fiber.

[cmcole]

Cheeseburger Quiche

Shared By: Rani Merens

3/4 lb. lean ground beef
1/3 cup chopped onion
2 beaten eggs
1/2 cup mayonnaise
1/4 cup water
1/4 cup heavy cream
6 oz grated cheddar
4 oz mushrooms
Salt & pepper

Spray a pie pan or quiche dish with nonstick spray. Brown ground beef & onion, drain grease. Add mushrooms & cook through. Place mixture into a quiche or pie pan. Mix eggs, mayonnaise, cream, water, cheese, salt, pepper, and pour
over ground beef in the pie pan. Bake on 350 for 40-45 minutes. Let stand 10 minutes.

[cmcole]

Breaksfast Frittata

12 servings @ 3 g carb /serving

12 eggs
2 cups cream
2 cups ground beef cooked & crumbled
1 cup green pepper chopped
2cup cheddar cheese grated

Mix eggs & cream. Add cooked meat, green pepper, onions & cheese. Pour into greased 13x9x2 pan Bake @ 350 for 45-50 minutes until firm

[cmcole]

Italian Spinach & Sausage Pie


3 Italian sausages, casing removed, crumbled, browned and drained
2 cups (8 oz) shredded Mozzarella
½ cup heavy cream
⅓ cup pesto
1 (10-oz) pkg. frozen chopped spinach, thawed and squeezed to drain well
5 eggs, lightly beaten
1 cup chunky spaghetti sauce

Preheat oven to 375. Spray quiche dish with nonstick spray.
Mix 1 ½ cups of the cheese, cream, pesto, spinach, sausage and eggs until well blended; pour into quiche dish. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining ½ cup cheese and bake another few minutes until cheese melts. Serve each piece with two or three spoonfuls of the spaghetti sauce.

[Gaelen]

In 2002, Mollie Katzen wrote Mollie Katzen's Sunlight Cafe, a cookbook aimed at getting more protein into breakfast.

One of the endlessly variable recipes from that cookbook is her recipe for Baked Ricotta. It's naturally low carb and full of protein, takes no time at all to make, and can be served plain, sweet or savory. You can even make it 'double thick' so that it's more like a cheesecake, or spread it into a 10" pie plate where it will take on pizza crust properties as it bakes.

Here is the basic recipe for plain baked ricotta, along with the sweet variations that I discovered while playing with the recipe. You can't make this wrong, and the only thing you can do to make it inedible is to burn it! So play with your food, and enjoy!

Baked Ricotta (plain, Maple Walnut, Spiced Berry and Cranberry Walnut sweet variations)

Recipe By : Gaelen, inspired by a recipe from "Mollie Katzen's Sunlight Cafe"
Serving Size : 6 Preparation Time : 40 minutes
Categories : dairy dishes

Amount Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ricotta cheese (I use full fat ricotta cheese)
butter or walnut oil for the pie plate
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon -- or to taste
2 teaspoons maple syrup

Lightly butter or oil a 9-inch pie plate, and preheat your oven to 350 degrees F.

Empty a 1 lb. tub of full-fat ricotta cheese into the pie plate, and spread it evenly until it evenly covers the bottom of the pie plate and is about 1/2-inch deep. For plain baked ricotta, bake it as is until top is pale golden brown -- about 35-40 minutes. Allow to cool, and slice into 6 wedges. Serve warm or at room temperature.

Each wedge of plain baked ricotta pie has 9g protein and 2g ECC.
DOUBLE THICK, PLAIN: Use 2 lbs of ricotta. Spread to a thickness of 1 inch in the pie plate, and bake for 5-10 minutes longer, or until set in the center. Each double-thick plain wedge (6) will have 17g protein and 5g ECC. Double-thick baked ricotta will be the texture of country style cheesecake.
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MAPLE WALNUT BAKED RICOTTA
Drizzle the maple syrup around the top of the ricotta in the pie plate. Scatter the chopped walnuts on top, pressing them lightly into the cheese, and sprinkle the cinnamon over all. Bake for 35-40 minutes, until the edges are golden and the center is set and beginning to turn golden. Remove from the oven and allow to cool. Slice into 6 wedges and serve slightly warm or at room temperature. Wedges can be wrapped and eaten like portable crustless cheesecakes; they'll keep in the 'fridge for around a week (if they last that long.) You can also bake the ricotta in an 8-inch sqaure glass pan, and slice it into bars instead of wedges.

Single thick (1 lb.) wedges will have 11g protein, 4g ECC per wedge.
Double-thick maple walnut baked ricotta will have 20g protein and 6g ECC.
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SPICED BERRY: omit the maple syrup and substitute 1/2 cup of your favorite berries, mashed with the cinnamon and drizzled over the pie during the last 10 minutes of baking. Don't drizzle the berries sooner or they'll burn during baking. 9g protein, and 3-4g ECC per wedge, depending on the berries. Double-thick spiced berry baked ricotta will have 17g protein and 5-6g ECC depending on the berries used. Up to two teaspoons of maple syrup can be added to the berries without changing the carb counts.
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CRANBERRY WALNUT: Add 1/2 cup chopped dried cranberries to the walnuts and top as above. 11g protein, 4g ECC per single-thick wedge. Double-thick cranberry walnut baked ricotta will have 20g protein and 7g ECC.
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GENERAL NOTES:
You can use any nuts you like. You can use any fruits or syrups that you like (I prefer Grade B Dark Maple Syrup, which adds negligible carbs to each individual serving.) You can use any dried fruit you like. And you can use any ground spice that you like. Baking the ricotta gives it a dense, cheesecake texture.
- - - - - - - - - - - - - - - - - - -
NUTRITION INFORMATION Per Serving (for Maple Walnut Baked Ricotta, using 1lb. ricotta cheese):
201 Calories; 16g Fat (68.5% calories from fat); 11g Protein; 5g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 64mg Sodium.

[Gaelen]

Mollie Katzen's recipe for Baked Ricotta from Sunlight Cafe isn't just a wealth of sweet possibilities. Any savory variation that you like works; think of a savory cheesecake. Spread it more thinly in a 10-inch pie plate, and you can bake it into a wonderful pizza crust, too.

These are the savory variations I made up and that I enjoy the most:

Baked Ricotta (plain, Caprese, Dill & Lemon and Olive-Herb savory variations)

Recipe By : Gaelen, inspired by a recipe from Mollie Katzen's "Sunlight Cafe"
Serving Size : 6 Preparation Time : 40 minutes
Categories : dairy, savory pie

(This is the double-thick Caprese variation)

Amount Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ricotta cheese
extra virgin olive oil for the pie plate
1/2 cup pine nuts
10 fresh basil leaves -- shredded
1/2 cup sun-dried tomatoes, oil-packed -- chopped

Lightly oil a 9-inch pie plate, and preheat your oven to 350 degrees F.

Empty a 2 lb. tub of full-fat ricotta cheese into the pie plate, and spread it evenly until it evenly covers the bottom of the pie plate and is about 1-inch deep.

Scatter the pine nuts, shredded basil leaves and chopped sun-dried tomates
across the pie plate, pressing them lightly into the cheese.

Bake for 35-40 minutes, until the edges are golden and the center is set and beginning to turn golden. Remove from the oven and allow to cool. Slice into 6 wedges and serve slightly warm or at room temperature. Wedges can be wrapped and eaten like portable crustless cheesecakes; they'll keep in the 'fridge for around a week (if they last that long.) You can also bake the ricotta in an 8-inch sqaure glass pan, and slice it into bars instead of wedges.

NUTRIENT INFORMATION for Double Thick Caprese Baked Ricotta Per Serving: 348 Calories; 27g Fat (67.8% calories from fat); 20g Protein; 8g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 152mg Sodium. CAPRESE single-thick baked ricotta per wedge: 12g protein, 5g ECC
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PLAIN: Omit the basil, pine nuts and sun-dried tomates. Reduce amount of ricotta to 1 lb., and spread to about 1/2-inch deep in an oiled 9-inch pie plate. Each wedge of the single-thick plain pie has 9g protein and 2g ECC.
DOUBLE THICK, PLAIN: Use 2 lbs of ricotta, spread to a thickness of 1 inch in the pie plate, and bake for 5-10 minutes longer, or until set in the center. Each double-thick plain wedge (6) will have 17g protein and 5g ECC.
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'PIZZA' CRUST: Spread one lb. of plain, herbed ricotta onto the bottom of an oiled 10-inch pie plate. Bake for 20 minutes at 350 degrees F. Remove plate from oven, and top with your choice of pizza toppings. Bake another 10 minutes, until toppings are cooked and cheese crust is golden on the bottom. Cut into wedges and serve...crust will have 9g protein and 2g ECC, and balance of nutrient info will depend on toppings used.
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DILL & LEMON: to the plain ricotta, mix in 1 T. chopped fresh dill weed, and 1 teaspoon finely grated lemon zest. Press the pine nuts into the top of the pie, and bake as above. 11g protein, and 3g ECC per single-thick wedge. Double-thick Dill and Lemon baked ricotta will have 20g protein and 5g ECC.
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OLIVE-HERB: Add 1/2 cup chopped green olives, 1 tsp. dried oregano and 1 tsp. finely grated lemon zest to the ricotta, and top with 1/2 cup pine nuts as above. 11g protein, 4g ECC per single-thick wedge. Double-thick Olive baked ricotta will have 20g protein and 6g ECC. Use 1 cup of chopped green olives, 2 tsp. of dried oregano or Italian seasoning herb mix, and 2 tsp. finely grated lemon zest, along with the 1/2 cup pine nuts sprinkled on top of the pie.
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GENERAL NOTES:
You can use other nuts--walnuts or hazelnuts would be tasty, too. You can use any vegetables (roasted red peppers, mushrooms, asparagus tips, bits of caulflower or broccoli) and any fresh or dried herb mixes you like; most won't affect the ECC counts per serving. And you can use any ground spice that you like (sometimes I mix in some granulated garlic.) You can even top it with bits of prosciutto or pepperoni, finely chopped. A drizzle of extra virgin olive oil over the cooked ricotta is wonderful...so is a drizzle of very good balsamic vinegar. Baking the ricotta will give it a very dense, cheesecake-like texture.

[cmcole]

Here's a recipe I found on the Web. Now, I realize that the crust is not LC, but the filling sounds interesting. Any of the other cheesecake recipes here should prove to be good replacements for the original.

http://forums.chef2chef.net/showflat.php?Cat=&Number=425586

Sun-dried Tomato Cheesecake Squares

1 1/4 cups flour
6 tablespoons cold butter, cut into bits
1 egg

1/2 cup oil-packed sun-dried tomatoes, drained, but reserve 1 T oil
6 cloves garlic
2 ts chopped fresh oregano
3 large eggs
16 oz cream cheese, cut into bits
1 cup sour cream
1/2 cup green onion, finely chopped

Preheat oven to 350F.

Blend flour and butter until mix resembles coarse crumbs. Add egg
and blend just until dough begins to clump. Press onto bottom of
13x9" baking dish (dough will be thin). Bake about 10 minutes,
until light golden. Cool.

In processor, finely chop tomatoes with reserved oil, garlic and
oregano. Blend in eggs. Add cream cheese and blend until smooth.
Add sour cream and blend until combined. Transfer filling to bowl
and mix in chopped green onion. Season to taste with salt and
pepper. Pour filling into crust and bake until filling puffs and
is light brown, about 20 minutes. Cool to room temp and cut into
squares.

Comments from other Chefs, etc:

The recipe seems pretty straightforward and should work fine. My only question is why you would cut it into squares. Are people going to get individual servings of it on their plates? I would happily take my own square but not everyone would want that much I'm thinking.

If the reception is buffet style I would personally use 2 round springform pans instead of the 13x9 dish. Then maybe garnish with some really nice basil sprigs and a few of the tomatoes. It would be a little nicer presentation plus the garnish would help clue folks in that this is a savory cheesecake, not sweet.

When I use sun-dried tomatoes, I prefer to purchase them in the dried state and reconstitute them myself, then maarinate them in olive oil and whatever flavors I choose for the occasion. I often find that the ones sold already in olive oil don't have all the skins removed. that's a situation that makes me dislike sun dried tomatoes. If you do them yourself, you will be sure all the skins have been removed, and all you'll have are the velvety tomatoes. http://forums.chef2chef.net/images/graemlins/cgrin2.gif

1) Yes, I agree with Chef June - buy some DRY sundried tomatoes, then rehydrate. Make sure the tomatoes are a reddish ( rather than a blackish-brown!) colour; they'll taste much better. I personally like the skins on, but that's just me.
2) I've tried all sorts of bases for my Cheesecakes, as I can't find Graham Crackers here. After agonising for days, months and years, I decided to use plain old pastry, baked blind, for my base. Simple to remember: 1 cup flour, half cup butter, pinch of salt, iced water. I guess I should really call them "Tarts" or "Pies" - but they work when I cut them into squares, which I usually do, because I sell Cocktail Snacks.
3) Your cheesecake will last just fine from one day to the next. If you want to "warm" it, jsut stick it in the oven for about 5 mins to warm through.

[jjohn1]

Fluffy Breakfast Muffins
I just made this recipe up this morning cleaning out my fridge. I don't know how to calculate carbs but here is what I did.

9 eggs
1/4 ish C. cream
Garlic Salt
Pepper
3-4 slices of crumbled bacon
3-4 slices of cubed sharp cheddar cheese
Vanilla to taste
3/4 C Carbquik
1 C Ground up Almonds (I have not received my Netrition order yet for Almond flour)
1/2 ish C of cottage cheese.
2 T of melted butter
1/2 tsp baking soda
1/2 tsp baking powder


Beat together all ingredients except for Carbquik, Almond "flour" , baking soda and powder, and cottage cheese.
Then add the "dry" ingredients" (not the cottage cheese yet) Combine until a "muffin" like consistency.

Fill a muffin pan (I used the 6 big ones) 1/2 way and put in a dollup of cottage cheese and fill the muffin tin to 3/4 of the way.

Bake at 375 for 25 minutes. I checked mine after 10 and kept an eye on them.

Protein for entire recipe- 162 grams
Carbohydrates- 24
** I don't have any software. I pretty much just went off labels. This is the best I could do.***:o

[Ammy]

Just saw this recipe on Epicurious and when I calculated it in Fitday, the counts are good (with a few MINOR adjustments)!

Crustless Quiche (http://www.epicurious.com/recipes/food/views/241749) from Epicurious

30 min (not including cooling)
Servings: Makes 4 servings

Ingredients

1 1/2 tablespoons fine dry plain bread crumbs
1/2 cup chopped onions (epi suggests 1 cup frozen onions)
1 cup diced cooked turkey ham (1/4 pound) (epi suggests real ham)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
4 large eggs
1 cup heavy cream
1 cup Hoods milk (epi suggests whole milk)

10-inch quiche dish or 10-inch glass pie plate


Preheat oven to 425°F with rack in middle.
Butter quiche dish/pie plate, then sprinkle all over with bread crumbs.
Cook onions with turkey ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.

Pro: 32
Ecc: 7
Fat: 36.5
Cal: 489.25

Not an onion fan??
With no onions here are the counts:
Pro: 31.75
Ecc: 6.25
Fat: 36.25
Cal: 481.75

No bread crumbs, but add onions?
Pro: 31.75
Ecc: 6
Fat: 36.25
Cal: 478.5

And finally...no bread crumbs, no onions
Pro: 31.5
Ecc: 4.25
Fat: 36.25
Cal: 471