"Cheri" > wrote in message
...
>
> "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.
>

I make my quiche the same way as you and sf, but Alan says his recipe
doesn't produce a crust.


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