I disagree with your list.

Hey guys!

Recently I've been portioning and freezing crustless low-carb/high protein quiches. I'm having a problem with the egg consistency, though. Even if I use a vacuum sealer, the consistency when they defrost is... weird. Any suggestions for freezing single portions off egg-like food thingers?

Hi Carol

Thanks for these recipes...I am going to try all 3 of them...I hope they get me back on track!

I've tried several crustless quiche recipes by substituting plain greek yogurt for the cream or mayonnaise in the original recipe. Its not as creamy as the original, but I find it tasty and satisfying. Here's my favorite.

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Crustless Mushroom and Bacon Quiche

Ingredients

• 8 thin slices bacon, about 6 ounces

• 2 tablespoons butter

• 1 pound mushrooms, trimmed, cleaned, thinly sliced

• 1/2 teaspoon kosher salt, plus more for seasoning

• 1 medium onion, finely chopped, about 1/2 cup

• 1 clove garlic, chopped

• 2 tablespoons minced parsley

• 2 tablespoons freshly grated Parmesan Cheese

• 1/2 cup half-and-half

• 1 cup plain Greek yogurt

• 4 large eggs

• Freshly ground black pepper

• Generous pinch freshly grated nutmeg

• 8 ounces grated Jarlesburg, Gruyere or Swiss cheese

• 2 tablespoons snipped fresh chives

Directions

1. Preheat oven to 350 degrees F. Cook the bacon in microwave until just crisp. Transfer to paper towels to drain.

2. Put 2 tablespoons butter and 1 T olive oil in frying pan, add the mushrooms and season with 1/2 teaspoon salt. Cook, stirring over medium heat, until the mushroom juices evaporate, about 7 to 10 minutes. Add the onions and coo****il tender and mushrooms are golden, about 3 minutes more. Add the garlic and parsley.

3. Put half the Gruyere and Parmesan cheese into the pan and crumble the bacon on top. Add 3/4 of the mushrooms, then the remaining cheese.

4. Whisk the half-and-half, eggs and yogurt in large glass measuring cup. Season with salt, pepper, and nutmeg to taste. Pour the custard over the fillings. Top with remaining mushroom mixture.

5. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving.

Ginger Beef, Mushroom and Spinach Stir-Fry

Marinade:

• 1/3 cup soy sauce

• ½ cup chicken or beef broth

• 3 Tablespoons rice wine vinegar

• 2 Tablespoons corn starch

• 2 teaspoons ground ginger

• ¼ teaspoons ground black pepper

Stir Fry:

• 1 pound thinly sliced flank steak or sirloin

• 2 cloves garlic, minced

• 2 Tablespoons olive oil

• 12 ounces of portabello or button mushrooms

• 3 cups chopped spinach

• 2 green onions, thinly sliced (omitted)

Marinade:

1. Add all marinade ingredients to a bowl and whisk to combine.

2. Pour marinate in large bowl or zip lock bag, then add steak and toss to combine.

3. Cover/seal and refrigerate for at least 15 minutes.

Stir-Fry:

1. Once steak has marinated, heat oil in large saute pan over medium-high heat.

2. Remove steak from marinade, and add to saute pan with garlic.

3. Saute for 2-3 minutes, until browned. Remove steak and set aside.

4. Add mushrooms, spinach and reserved marinade to pan, and stir to combine. Cook 3-4 minutes until spinach has wilted, and the sauce has thickened. Add steak and toss to combine. Sprinkle with green onions. Serve over rice or quinoa.