Low Carbin’ It

I’ve mentioned before that at times I will eat low carb. When I first started the diet 8 years ago, I really didn’t know much about what had carbs and what didn’t. I think my first four dinners consisted of rotisserie chicken and slices of cheese. Well that got old really fast. Over the next months I started to do a little research and buy a few cook books and started branching out. I stayed away from grains and sugars and even kept from eating higher carb veggies.

As I learned more, I started seeing substitute products and dishes that are normally high carb turned into a lower carb version. Many were not too successful. Low carb pasta tasted like cardboard. Low carb sweets often were gummy or dry.

Some dishes were modified to remove lots of carbs and in many ways didn’t suffer. There was a low carb lasagna that simply removed the noodles. You still layered the flavors and you scooped it out. Tasted just like lasagna. Using cauliflower as rice or mashed potatoes works really well too. While not the exact same taste, they work.

Crustless Green Chile Quiche

Photo Nov 20, 5 35 59 PM copy - Featured Size

This dish leaves the higher carb crust out of the equation. You really don’t miss it at all.

Photo Nov 20, 4 38 43 PM

Typical quiche ingredients, minus the crust.

Photo Nov 20, 4 48 57 PM

Everything is in the pie plate, ready for the oven.

Photo Nov 20, 5 36 04 PM

Delicious and low carb to boot!

Crustless Green Chile Quiche

prep 5 mins ∙ cook 30 mins ∙ makes 6 servings (serving size: 1 wedge) ∙ source Find.myrecipes.com


  • 1 cup egg substitute
  • 2 tablespoons all-purpose flour
  • 2 tablespoons reduced-calorie margarine, melted
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon hot sauce
  • 1 cup fat-free cottage cheese
  • 6 tablespoons (1 1/2 ounces) shredded reduced-fat Monterey Jack cheese
  • 1/4 cup canned chopped green chiles
  • 1/4 cup chopped drained roasted red bell pepper
  • Cooking spray
  • 1 tablespoon grated fresh Parmesan cheese


1. Preheat oven to 350°.

2. Combine first 5 ingredients in a bowl, stirring well with a wire whisk. Stir in cottage cheese, Monterey Jack cheese, green chiles, and roasted red bell pepper. Pour mixture into a 9-inch pie plate coated with cooking spray; sprinkle with Parmesan cheese.

3. Bake at 350° for 30 to 32 minutes or until set. Let stand 10 minutes before cutting into wedges.

carbo rating: 5

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, Eggs, French, kosher, Low Carb, Lunch3, Recipes

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

7 Comments on “Low Carbin’ It”

  1. September 11, 2014 at 12:33 pm #

    Great Recipe! We have the same dishes! Mikasa English Countryside. They were our wedding set. 15 years later and I still love them.


  2. September 11, 2014 at 12:48 pm #

    Reblogged this on Catholic Glasses.


  3. September 11, 2014 at 2:31 pm #

    one of my favs!


  4. September 12, 2014 at 2:43 am #

    chopped green chillies.. love them!!



  5. September 13, 2014 at 10:59 am #

    Wish I had cottage cheese right now!


  6. September 13, 2014 at 11:53 am #

    This does look good with a nice blend of ingredients and flavors!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: