On Thu, 6 Aug 2015 08:31:03 +0100, "Ophelia" >
wrote:
>
>
> "Alan Holbrook" > wrote in message
> . 130...
> > "Ophelia" > wrote in
> >>> Constructive comments welcome.
> >>
> >> Alan's said his is crustless ... "I make a crustless
> >> quiche/casserole/whatever that I really like."
> >>
> >> Have a look at the recipe he posted.
> >>
> >>
> >
> > Yes, I call it crustless even though it's an "Impossible Pie". My
> > experience is that the bisquick soesn't setle out to make a crust, it just
> > acts as a biner.
>
> Yes I can see it is necessary for your recipe. Do you have any idea what I
> can use as a substitute for flour?
You're low carbing, not no carbing Ophelia. Figure out the carb count
in a slice (it can't be very bad) and eat the size that fits into your
carb limit for the day. If you want to cut back on carbs in that
impossible pie recipe, cut the Bisquick back to half a cup or make it
a quarter cup for an even thinner crust. It's not an important part
of the recipe, it rises to the top and forms a top crust. This one is
spinach, but you'll get the idea.
http://whatdidyoueat.typepad.com/pho...d/img_4881.jpg
A true crustless quiche doesn't need flour. If you still want a top
crust and don't want to buy or make Bisquick - add a little plain
flour. It's the same principal as making a pudding cake. The
thickness of the cake layer depends on how much flour you use.
Period. There's no need to substitute anything, just eliminate it
entirely for fewer carbs. True crustless quiche is just that. A
quiche filling baked without a bottom crust, with nothing crust-like
floating on top. Take any quiche recipe you like, eliminate the crust
and voilą: crustless quiche.
2 lbs zucchini, shredded (try squeezing it out, like spinach)
2 cups shredded cheese
2 eggs (beaten)
1 1/2 cup milk
salt and pepper
When I make quiche, I fill the pan with solids and use enough egg/milk
mixture to fill in the cracks. Bake until a knife comes out clean.
--
sf