"sf" > wrote in message
...
> 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 voilà: 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

Yes, I make all my quiches crustless. Very good that way IMO.

Cheri