Low-Carb Ham and Cheese Quiche

Low Carb Ham and Cheese Quiche

I always feel better when I eat low-carb, but it is such a difficult lifestyle to maintain.  When I eat too many carbs I always feel bloated and gain weight (mainly because I eat too much of the yummy bread of baked cheesy noodles – or cookies, cakes, brownies, etc).

These low-carb quiche are perfect for this lifestyle, but also are really quick to cook up one day and have for the rest of the week.  My kids were downing the ham as I was assembling them so they would most likely be kid friendly too.  And you can just pop them in the microwave as you head to school, work, or to the gym.

Low Carb Ham and Cheese Quiche
Recipe type: Brunch
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 11 Quiches
Ham is your quiche crust and a veggie filled scrambled egg center. These are low carb and very tasty.
  • 22 thin style deli ham (get a saltier ham, not a sweeter ham)
  • 5 eggs
  • ¼ cup shredded sharp cheddar (jack cheese would be good too)
  • 1 cup whole milk
  • ½ cup finely diced veggies (I used carrots and orange bell pepper)
  • salt and pepper to taste
  1. Preheat oven to 350.
  2. Spray muffin pans (I made 11 muffins)
  3. Lay out your ham slices as a "cupcake liner" in your muffin tins. I put two per tin.
  4. Mix up your egg filling mixture.
  5. Pour in each muffin tin about ¾ of the way full.
  6. Bake for 20-25 minutes or until egg mixture is set.
  7. Enjoy!

Asparagus, Ham, and Mozzerella Quiche

Asparagus and Ham Quiche

Quiche – the brunch delight I once thought was only reserved for the dainty tea-drinker types – how wrong I was.  Quiche is so good and healthy (proteins and vegetables galore) and so versatile!  I make a new one regularly and my whole family (including the two toddlers) enjoy them.  You can serve by itself, or have a side salad, fruit, and/or bread with it to round out the meal.  This is perfect for breakfast, lunch, or dinner.  Brunch and Linner.  Brunch or Brinner.  Whatever you wanna call it – its delicious.

I love asparagus.  When spring hits and I see those tall skinny luscious green stalks all bound together – I can’t wait to get home and roast them simply with sea salt and lemon zest.  That’s what made me think of this quiche.

Frittata Tartlets

Hope y’all enjoy!

Asparagus, Ham, and Mozzerella Quiche
Recipe type: Quiche
Cuisine: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 8
A hearty quiche with asparagus, ham, and mozzerella!
  • 1 frozen deep dish pie crust, thawed
  • 1 lb asparagus, end removed, and chopped in 1 inch pieces
  • ¾ cup diced ham (aim for low sodium regular ham)
  • 8 oz shredded mozzerella cheese
  • 1½ cup heavy whipping cream
  • 1 medium onion, chopped
  • ¾ tsp black pepper
  • ½ tsp Holly & Flora's Yard Blend (blend of chopped dried herbs)
  • ½ tsp kosher salt
  • zest of one lemon
  • 7 eggs
  • 2 T evoo
  • 2 T unsalted butter
  1. Preheat oven to 400. Bake pie shell for about 15 minutes.
  2. Saute the onions, ham, and asparagus in the evoo and butter in a cast iron skillet for about 3-5 minutes. Add spices.
  3. Mix the eggs and whipping cream.
  4. Add onion mixture, cheese, and egg mixture together.
  5. Pour into pie pan until full. You won't use all of it. I had little tartlet pans and made 6 frittatas with the remaining quiche mixture.
  6. Bake on 375 for about 45 minutes or until middle of the quiche is set.
  7. Enjoy!



Italian Bean Saute with a Fried Egg

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Italian Bean Saute with a Fried Egg
Recipe type: Salad
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1
Easy lunch salad that is fresh and healthy
  • evoo
  • ½ red pepper
  • ½ green pepper
  • 1 green onion
  • ½ cup drained cannellini beans
  • ¼ cup matchstick carrots
  • 1 egg
  • 1 T grated parmesan cheese
  • Dressing: http://www.shutterbean.com/2013/country-italian-salad/
  1. Saute veggies in evoo - add garlic if you would like
  2. Set aside
  3. Fry egg with salt and pepper
  4. Mix dressing according to Shutterbean directions
  5. Plate it up: saute, egg, dressing, cheese
  6. Enjoy!
I really think I may have created the perfect little salad for lunch. Fresh veggies, protein, wonderful vinaigrette. Perfectly filling and deliciously light.
Serves one

Italian Saute w Fried Egg

Foster's Savory Bread Pudding with Sausage and Spinach

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Truly, I’m not a huge fan of breakfast casseroles. They are all pretty similar to me and I’d rather have grits and eggs or pancakes/waffles/french toast. So, when I got to make two this wknd, I had to look for recipes. I made one called Farmer’s Breakfast Casserole, which was good – just needed more salt.  I stillneeded one more.  I knew I wanted it to be stellar.  Sara did NOT disappoint!

Savory Bread Pudding with Sausage and Spinach (9×13 pan)


1 large yellow onion, diced

1/2 lb country sausage

6 oz of fresh baby spinach (2/3 of a bag)

2.5 cups skim milk

2 T dijon mustard

salt/pepper to taste

8 eggs

6 cups french bread (day old, 3/4 loaf of Harris Teeter french bread)

2 1/2 cup Italian shredded cheese

1 T dried italian herbs (or fresh of your choice)

Saute onion in evoo.  While doing that, crack eggs.  Add sausage to pan, break up and brown.  While doing that, cube bread. 

Add spinach to pan and saute till just wilted.  Drain liquid.  Combine eggs, milk, cheeses, mustard, spices.  Soak bread in that.  Add rest.  Pour into 9×13 sprayed pan.  Let sit over night in fridge.  Sit out for 20 minutes in morning (while your oven heats).  Bake at 350 for 45 minutes till lightly browned on top.  Serve!

This is creamy, subtly nutty from cheeses, not too greasy or heavy, and superb taste.