Does anyone have a great recipe for anything that can be eaten during stage 3. I have tried to change things up but I am missing the different spicings of things that I like to eat. Any ideas would be helpful. Thank you?

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.