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Old 08-23-2007, 01:28 PM   #1
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Quiches and Main Dish Pies

BACON CHEESEBURGER QUICHE
1 lb. hamburger
1 small onion, chopped
4 slices bacon, chopped
3 eggs
1/2 cup mayo
1/2 cup heavy cream
8 oz. shredded cheddar or Swiss cheese
1/4 t. garlic powder
Salt and pepper, to taste

Brown the hamburger with the onion and bacon; drain fat. Season to
taste. Spread in a greased pie plate. Whisk all remaining ingredients
except the cheese. Mix about 1/3 of the cheese into the hamburger
mixture and the rest into the custard mixture. Pour custard over the
meat. Bake at 350º for 35 minutes or until a knife inserted in the
center comes out clean. If not quite done, turn oven down to 300º and
bake another 5 minutes. Let stand 15 minutes before cutting. Makes 6-8
servings (6 servings - 4 carbs each) (8 servings - 3 carbs each)

CABBAGE ROLL PIE
1 pound hamburger
1 stalk celery, minced
2 T. onion, chopped
3 cups/8 oz. cabbage, chopped (1/2 small cabbage)
Salt and 1/2 t. pepper
Garlic powder, to taste
8 small/3 oz. mushrooms, chopped fine
2 T. butter
1/2-1 cup chicken broth (homemade preferred)
3/4 cup heavy cream
8 oz. cheddar or monterey jack cheese, shredded
2 eggs, beaten

Brown the hamburger, celery and onion in a very large nonstick skillet;
drain fat. Add the cabbage and butter; cook until the cabbage starts to
wilt. Add the mushrooms and cook until the cabbage and mushrooms are
very soft and start to brown slightly. Season with pepper, salt and
garlic powder to taste. Add the broth; bring to boil and cook on high
until reduced by half. Add the cream; bring to boil. Simmer, stirring
occasionally, until reduced and thickened. Stir in the cheese, then the
beaten egg. Pour into a greased 10-inch pie plate. Bake at 350º for
25-30 minutes until set. Makes 6-8 servings (6 servings - 4.5 carbs
each) (8 servings - 3.5 carbs each)

CHEESEBURGER DELUXE QUICHE
1 pound hamburger
1/3 cup chopped onion
6 oz. fresh mushrooms, sliced
1 small green pepper, diced
Salt and pepper, to taste
Dash garlic powder
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. shredded cheese (swiss or cheddar, see counts)

Brown the hamburger with the onion, mushrooms and green peppers; drain
fat. Season with salt, pepper and garlic powder. Beat the eggs in a
small bowl; beat in the mayo until smooth. Stir in the cream; season
with salt and pepper. Mix the meat and cheese in a greased 9-10" glass
pie plate. Pour custard mixture over the top. Bake at 350 for 30-35
minutes until done in the center. Makes 6-8 servings (6 servings with
swiss - 5 carbs each) (8 servings with swiss - 4 carbs each) (6 servings
with cheddar - 4 carbs each) (8 servings with cheddar - 3 carbs each)

CHEESEBURGER QUICHE
1 lb. hamburger
1/3 cup chopped onion
1/2 cup fresh mushrooms, sliced
2 eggs
1/2 cup mayo
1/4 cup cream
6 oz. cheddar, shredded
Salt & pepper, to taste (go easy on the salt)

Brown the hamburger, onion and mushrooms; drain fat. Beat the eggs and
mix with the mayo, cream, salt and pepper. Put the meat mixture in the
bottom of a greased pie plate. Top with cheese, then pour custard
mixture over top. Bake at 350º for 35 minutes. Let stand 10 minutes
before cutting. Makes 4-8 servings (4 servings - 3.5 carbs each) (6
servings - 2.5 carbs each) (8 servings - 1.5 carbs each)

I've made this many times now and it's becoming a favorite and very low
carb. It has an interesting texture. The meat sort of forms the crust
and then there's a cheesy, custardy top layer.

CONEY ISLAND CHILI PIE
1 lb. hamburger
1/4 cup onion, chopped fine
1 T. chili powder
1/2 t. cumin
Salt, to taste
1/8 t. pepper
Dash tabasco, optional
1/2 cup no-sugar added tomato sauce
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. cheddar cheese, shredded

Brown the hamburger and onion; drain fat. Stir in the seasonings and
tomato sauce. Simmer on very low heat about 5-10 minutes. Pour the chili
into a greased pie plate. Beat the eggs in a medium bowl. Whisk in the
mayo, then the cream until smooth. Stir in the cheese. Pour custard over
the meat. Bake at 350º for 30-35 minutes until browned and topping is
set. Let stand 10 minutes before serving. Makes 6-8 servings (6 servings
- 4 carbs each) (8 servings - 3 carbs each)

MEXICALI QUICHE
1 pound hamburger
1/4 cup chopped onion
1 T. low carb taco seasoning
1/8 t. chipotle chile powder (optional)
1 T. salsa
4 oz. can green chiles
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. shredded cheddar

Brown the hamburger with the onion; drain fat. Put in a greased 9-10"
pie plate; stir in next 4 ingredients. Beat eggs; mix in mayo, cream and
cheese. Pour over meat and spread evenly. Bake 350º 30-35 minutes. Let
stand 10 minutes before serving. Makes 8 servings (3.5 carbs each)

QUICHE ITALIANO
1 pound hamburger
1/4 pound Italian sausage
1 clove garlic, minced
2 T. onion, chopped
2 T. green pepper, diced
1/2 cup fresh mushrooms, sliced
1/2 cup tomato sauce (no sugar added)
Salt, to taste
1/8 t. pepper
1/8 t. basil
1/8 t. oregano
2 eggs
1/2 cup mayo
1/4 cup heavy cream
Pinch parsley (optional)
8 oz. mozzarella, shredded and divided
1 T. parmesan, grated

Brown the hamburger and sausage with the garlic, onion, peppers and
mushrooms; drain fat. Add tomato sauce and seasonings to taste. Put the
meat sauce in a greased pie plate. Mix in 1/2 of the mozzarella cheese.
Beat the eggs and mix in the mayo, cream and parsley; beat well. Stir in
the parmesan and the rest of the mozzarella. Pour custard over meat.
Sprinkle top with a little basil, if desired. Bake at 350º for 35
minutes or until set. Let stand 10 minutes before serving. Makes 8
servings (3.5 carbs each)

SLOPPY JOE PIE
1 lb. hamburger
1/3 cup chopped onion
2 stalks celery, minced
1 clove garlic, minced
1/2 cup tomato sauce
2 t. Splenda
1 T. white vinegar
1 T. Worcestershire sauce (contains a sugar, but does not affect everyone)
1 t. mustard
1/2 t. salt
1/4 t. pepper
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. cheddar cheese, shredded (pre--shredded not recommended)

Brown the hamburger with the onion, celery and garlic; drain fat. Add
the tomato sauce, Splenda, vinegar, Worcestershire sauce, salt and
pepper. Mix well and let simmer, uncovered, about 10 minutes or so just
to blend the flavors. Put the meat mixture in the bottom of a greased
glass pie plate. Beat the eggs in a small bowl and whisk in the mayo,
cream and shredded cheese. Pour custard mixture over the meat and spread
evenly. Bake at 350º for 30-35 minutes until nicely browned. Let stand
10 minutes before cutting. Makes 8 servings (4 carbs each)

WHITE CASTLE HAMBURGER PIE
1 lb. hamburger
1 packet onion soup mix, dry (1/2 of a 2 packet
box) (look for sugar in ingredients)
2 eggs
1/2 cup mayo
1/4 cup heavy cream
8 oz. cheddar, shredded
Salt and pepper, to taste

Brown the hamburger with about 1/2 of the onion soup mix; drain fat and
season to taste with salt and pepper. Stir in remaining soup mix and put
meat in a greased 9-10 inch pie plate. Stir 1/2 the cheese. Beat eggs,
mayo and cream and a dash of pepper. Stir in remaining cheese; pour over
meat and spread evenly. Bake at 350º for 30-35 minutes. Let stand 10
minutes before serving. Makes 6-8 servings (6 servings - 4 carbs) (8
servings - 3 carbs)

BROCCOLI QUICHE
10 oz. frozen chopped broccoli, cooked & well drained
8 oz. shredded cheddar
2 oz. chopped onion
6 eggs
1 cup heavy cream
1 tsp. salt
dash pepper

Spray a 10" glass pie plate. Put the broccoli, onion and cheese in the
bottom of the plate. Beat the eggs, then whisk in the cream, salt and
pepper. Pour evenly over the cheese. Bake at 350 degrees for 35-45
minutes, until a knife inserted in the center comes out clean. Makes 6
servings (5 carbs each)

CHEDDAR AND ONION QUICHE
1 medium onion, chopped
1-2 T. butter
6 eggs
1 cup heavy cream
8 oz. cheddar, shredded
1/2 t. salt
Dash pepper
Dash garlic powder

Sauté' the onion in butter until tender. Grease a 9-10" pie plate.
Arrange the cheese evenly in the plate; top with the onions. Beat the
eggs, cream and seasonings. Pour evenly over onions. Bake at 350º 35-40
minutes until knife inserted in the center comes out clean. Let stand 10
minutes before cutting. Makes 6-8 servings (6 servings - 4 carbs each)
(8 servings - 3 carbs each)

Variation: Add 1/2 pound sliced mushrooms and sauté' along with the
onions. (6 servings - 5.5 carbs each) (8 servings - 4 carbs each)

CRUSTLESS SPINACH QUICHE
2 oz. onion, chopped
2 medium mushrooms, sliced
1 T. butter
9-10 oz. package frozen chopped spinach, thawed and drained very well*
2/3 cup diced ham (optional)
5 eggs
12 oz. cheddar, shredded
1/8 t. pepper
1/2 t. salt

Sauté' the onion and mushrooms in the butter until tender. Add the
spinach and ham; stir and cook until heated and mixed well. Put the
cheese in a greased 10" pie plate. Mix in the spinach mixture. Beat the
eggs, salt and pepper. Pour evenly over spinach; mix well. Bake 350º for
25-35 minutes. Makes 6 servings (4 carbs each)
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Old 08-23-2007, 01:29 PM   #2
Way too much time on my hands!
 
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Part II

ITALIAN SQUASH PIE
1/4 cup butter (4 T.)
1 1/2 lbs. yellow summer squash or zucchini, sliced thin (7 medium)
Small onion, sliced or chopped
1 clove garlic, minced
1/2 t. salt
1/2 t. pepper
1/2 t. Italian seasoning
1/4 cup fresh parsley, chopped
8 oz. Monterey jack cheese, shredded
2 eggs
1/4 cup heavy cream
2 t. Dijon mustard

Sauté' the squash, onion and garlic in the butter in a large skillet
until tender and slightly browned. Sprinkle in the seasonings while
cooking the squash. Put the squash mixture in a greased 10-inch quiche
pan; mix in the cheese and parsley. Whisk the eggs and cream in a small
bowl; whisk in the mustard. Pour egg mixture over the squash; mix in
gently. Bake at 375º for 25 minutes. Let stand a few minutes before
cutting. Makes 6-8 servings (6 servings - 6.5 carbs each) (8 servings -
5 carbs each)

FRESH TOMATO AND BASIL QUICHE
Olive oil
1 cup onion, slivered
1 clove garlic, minced
3 oz. shredded mozzarella
4 oz. Roma tomatoes, sliced thin
1/4 cup fresh basil, shredded fine
1/2 cup heavy cream
1/2 cup water
1/4 t. pepper
1/2 t. salt
6 eggs

Grease a 10" quiche pan. Sauté the onions and garlic in oil until
slightly browned. Spread in bottom of quiche pan. Top with the cheese.
Arrange tomato slices over the cheese. Top with basil. Mix the cream,
water, salt, pepper and eggs; whisk well. Pour evenly over everything in
the pan. Bake at 350º for 35 minutes until knife inserted in center
comes out clean. Let stand 10 minutes before cutting. Makes 6 servings
(5 carbs each)

MEXICAN QUICHE
8 oz. cheddar cheese, shredded
4 oz. can chopped green chiles
1/2 cup cream
3 eggs
1/8 t. cumin
1/8 t. chili powder
1/8 t. salt

Grease a 9 or 10-inch glass pie plate. Beat the eggs with the cream and
seasonings. Put the cheese in the bottom of the pie plate; sprinkle
chiles evenly over the cheese. Slowly pour the egg mixture evenly over
the cheese. Bake at 350 degrees for 30-35 minutes until knife inserted
in the center comes out clean. Makes 6 servings (3 carbs each)

This is based on a recipe I've made for years, but it had tortillas as
the crust.

MUSHROOM QUICHE I
6 eggs
1 cup heavy cream
1/2 t. salt
5 oz. fresh mushrooms, sliced
A little butter to fry the mushrooms
8 oz. swiss cheese, shredded

Beat the eggs, then beat in the cream and salt. Sauté the mushrooms in
butter until tender. Spread the cheese in the bottom of a greased 10"
glass pie plate; top with the mushrooms. Pour the egg mixture evenly
over the mushrooms. Bake at 350º for 25-35 minutes, until a knife
inserted in the center comes out clean. Let stand about 5 minutes before
cutting. Makes 6 servings (4 carbs each)

MUSHROOM AND ONION QUICHE
6 eggs
1 cup heavy cream
8 oz. Swiss cheese, shredded
4 oz. onion, chopped
1/2 lb. fresh mushrooms, sliced
2 T. butter
1/2 t. salt
Dash pepper

Sauté the onion and mushrooms in butter until tender and slightly
browned. Beat the eggs and cream with the salt and pepper. Put the
cheese in the bottom of a greased pie plate. Top cheese with mushrooms,
then pour egg mixture evening over all. Bake at 350º for 35 minutes or
until a knife inserted in the center comes out clean. Makes 6-8 servings
(6 servings - 6 carbs each) (8 servings - 4.5 carbs each)

SPINACH QUICHE
Small onion, chopped
1 T. butter
10 oz. frozen chopped spinach, thawed and liquid squeezed out
5 eggs, beaten
1/4 t. salt
1/8 t. pepper
12 oz. muenster cheese, shredded

Sauté the onion in butter until tender. Add spinach and cook until all
the moisture has evaporated. Put the cheese in a greased 9-10" pie
plate. Add the spinach mixture and gently mix into cheese. Beat the salt
and pepper into the eggs; pour evenly over cheese and stir to combine
all ingredients. Bake 350º for 30 minutes until set. Makes 6-8 servings
(6 servings - 4 carbs each) (8 servings - 3 carbs each)

SWISS ONION QUICHE
1 medium onion, chopped
1-2 T. butter
6 eggs
1 cup heavy cream
8 oz. swiss cheese, shredded
1/4 - 1/2 t. salt
Dash pepper
Pinch of chopped chives (optional)

Sauté the onions in butter until tender and slightly browned. Grease a
9-10" glass pie plate. Arrange the cheese on the bottom of the plate;
top with the onions and spread them evenly over the cheese. Beat the
eggs, cream, salt, pepper, and chives well. Pour evenly over the cheese
and onions. Bake at 350º for 35-40 minutes until a knife inserted in the
center comes out clean. Let stand 5 minutes or so to set before slicing.
Makes 6-8 servings (6 servings - 4.5 carbs each) (8 servings - 3.5 carbs
each)

BACON & SWISS QUICHE
3-4 slices bacon, chopped
6 eggs
1 cup heavy cream (or use 1/2 cup water and 1/2 cup cream)
1/2 t. salt
8 oz. swiss cheese, shredded

Fry the bacon pieces until brown and crispy; drain on paper towel. In a
medium bowl, beat the eggs. Add the cream and salt; mix well. Arrange
the cheese and bacon evenly in the bottom of a greased 9-10 inch glass
pie plate. Pour the egg mixture over the cheese. Bake at 350 degrees,
35-40 minutes, until a knife inserted in the center comes out clean.
Makes 6 servings (3 carbs each)

HAM AND PEPPER JACK QUICHE
6 eggs
1 cup heavy cream
8 oz. pepper jack cheese, shredded
3/4 cup diced ham (takes about 4 slices of packaged lunchmeat ham)
Dash of minced chives (optional)
Salt and pepper, to taste (go easy on the salt)

Beat the eggs, cream, chives, salt and pepper well. Put the cheese and
ham in a greased pie plate and mix slightly. Pour the egg mixture evenly
over the cheese. Bake at 350º for 35-45 minutes until a knife inserted
in the center comes out clean. Makes 6-8 servings (6 servings - 2 carbs
each) (8 servings - 1.5 carbs each)

SAUSAGE CASSEROLE (QUICHE)
1 lb. pork sausage, browned
8 oz. shredded cheddar
6 eggs
1/2 t. salt
dash pepper
1 cup heavy cream

Put the sausage in the bottom of a 10" pie plate. Top with cheese. Beat
the eggs, salt and pepper, then beat in the cream. Slowly pour evenly
over the sausage and cheese. Bake at 350 degrees for 35-45 minutes until
knife inserted in center comes out clean. Let stand about 10 minutes
before cutting. Makes 6 servings (3 carbs each)

EARLY RISE BREAKFAST
12 oz. - 1 lb. bacon, chopped and fried until crisp
1 lb. pork sausage, browned
Other optional meats: ham, roast beef, etc.
12 eggs
1 cup heavy cream
1/2 cup chopped onion
1/2 cup chopped green pepper
4 oz. can mushrooms, drained (optional)
Salt & pepper, to taste
8 oz. shredded cheddar

Beat the eggs in a large bowl; beat in the cream. Add salt and pepper to
taste. Arrange the meats, onion, green pepper (I sautéed the onion and
peppers along with the sausage), mushrooms (if using) and the cheese in
a greased 9x13" baking dish. Pour the egg mixture evenly over
everything. Cover and chill overnight, if desired. Bake at 350º for
50-60 minutes, until golden brown and knife inserted comes out clean. If
not chilled, bake about 40-45 minutes. Makes 8-12 servings.

Without Mushrooms: 8 servings (4 carbs each) 10 servings (3.5 carbs
each) 12 servings (3 carbs each)
With Mushrooms: 8 servings (5 carbs each) 10 servings (4 carbs each) 12
servings (3.5 carbs each)

This would make a very nice entree for a brunch. Even cut into 12
pieces, the servings are generous. My husband and picky-eater son both
liked this.

SAUSAGE QUICHE SQUARES
1 lb. pork sausage, browned and drained
8 oz. colby-jack cheese, shredded
1/2 cup chopped onion
4 oz. can green chiles
1 T. jalapeño pepper, minced
10 eggs
1 t. chili powder
1 t. cumin
1 t. salt
1/2 t. garlic powder
1/2 t. pepper

Spread the sausage in a greased 9x13" baking dish. Layer with half the
cheese, then the onion, chiles and jalapeños and the remaining cheese.
Beat the eggs with the seasonings; pour over everything as evenly as
possible. Bake at 375º for 22 minutes. Let stand 10 minutes before
cutting. Makes 12 servings (2.5 carbs each)

This was very good and has no cream in it to add extra carbs. I might
leave out the jalapeño next time as it didn't really add much to the
dish and use 2 cans of green chiles for more flavor.
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Old 08-23-2007, 01:36 PM   #3
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Wow!! Thanks for all the great recipes.
I think I'll try the cabbage roll pie.
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Old 08-23-2007, 02:18 PM   #4
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I got them as an email from another forum..They all look wonderful to me!
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Old 08-23-2007, 03:54 PM   #5
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These look fantastic! Thanks, Carolyn!
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Old 08-23-2007, 05:14 PM   #6
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Quote:
Originally Posted by CarolynF View Post
I got them as an email from another forum..They all look wonderful to me!
Carolyn, as I read through the list of recipes I thought they sounded a bit familiar. They're all from my website, LOL!
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Old 08-23-2007, 05:17 PM   #7
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I thought some sounded familair too. Word sure gets around about Linda Sue's recipes
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Old 08-23-2007, 05:52 PM   #8
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Linda Sue..They "stealed" your stuff, huh??? Well, sorry I didn't know that..
But thanks for clarifying it and telling us who the "author" was..I thought they sounded familiar, too as I read the cheeseburger one and the cabbage roll one..LOLOL
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Old 08-23-2007, 06:57 PM   #9
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I have made 3 or 4 out of all those recipes and they all came out so good. I'm going to make the Coney Island Hot Dog dish tomorrow!
My favorites that I make every Sunday are the Diner Potatoes and Early Rise Breakfast. I renamed your Early Rise dish in my house, because I put everything in it, or anything I have in the fridge. I don't want to tell you the name because I don't want anyone to think I'm gross! LOL
Oh and I love the Moch Brownie Danish. I think it is so good. I made the whole 8oz of cream cheese an quadrupled the recipe, then microwaved it in an 8 in round glass pan. I cooked it for about 6 or so minutes, followed the rest of your recipes and then sliced them in small wedges and eat one or two for pure chocolate satisfaction. I used chocolate extract instead of vanilla for a more chocolate flavor. Yummy!!
I love your recipes LindaSue!!!
Diana
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Old 08-23-2007, 08:31 PM   #10
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LindaSue, it's great to see an updated picture of you and ya look great! Thanks for being such an inspiration to us all.
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Old 08-24-2007, 04:09 AM   #11
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Quote:
MEXICAN QUICHE
8 oz. cheddar cheese, shredded
4 oz. can chopped green chiles
1/2 cup cream
3 eggs
1/8 t. cumin
1/8 t. chili powder
1/8 t. salt

Grease a 9 or 10-inch glass pie plate. Beat the eggs with the cream and
seasonings. Put the cheese in the bottom of the pie plate; sprinkle
chiles evenly over the cheese. Slowly pour the egg mixture evenly over
the cheese. Bake at 350 degrees for 30-35 minutes until knife inserted
in the center comes out clean. Makes 6 servings (3 carbs each)

This is based on a recipe I've made for years, but it had tortillas as
the crust.
Linda Sue, if I use low carb tortillas as a crust, do I just layer them in or do I tear them up???
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Old 08-24-2007, 05:58 AM   #12
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Quote:
Originally Posted by lcmiller461 View Post
Linda Sue, if I use low carb tortillas as a crust, do I just layer them in or do I tear them up???
It's been a few years since I've done that but I seem to recall that you place one whole tortilla in the bottom of the pie plate then cut two more tortillas in half. You arrange the halves around the edges of the plate, round edge up. I'm not sure if two was enough or if it takes three to go around the edges petal-fashion. I don't think you need a whole lot of overlap. I do remember that it could be a little tricky getting the tortillas to stay in place while pouring in the quiche filling. Also, the original recipe was for the microwave so I'm not sure what affect baking in the oven will have on the tortillas. I bake my low carb version in the oven because I don't like how microwave quiches turn out because you have to stir the filling a few times. They come out more like scrambled eggs and don't look very pretty.
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Old 08-24-2007, 06:44 AM   #13
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Thanks for the recipes .... I'm going to try a couple this weekend. It's so handy to have a dish or two in the fridge that you can just warm up when needed.

Linda Sue - I love your site ... have tried several recipes. You're a very creative low carber! Thanks for sharing!

Debbie
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Old 08-24-2007, 07:52 AM   #14
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Wow those recipes look great. The quiches and pies would be great to make ahead and take camping!!! Anyone know if they freeze well? You could freeze individual portions and then take a variety of meals with you.

Thanks Linda Sue for all your recipes and thanks Carolyn for posting
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Old 08-24-2007, 09:14 PM   #15
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Is there a substitute for the heavy cream? I'm on *******.
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Old 08-25-2007, 07:08 AM   #16
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Is there a substitute for the heavy cream? I'm on *******.
You can either thin the cream down with water or use Calorie Countdown milk. The consistency won't be quite the same though. What I've been doing lately when I make quiche is to only use about 1/2 cup of cream when the recipe calls for 1 cup. It comes out slightly smaller but you still get the richness of the cream.

Yes, DixieMoon, you can freeze quiches either whole or by the serving.
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Old 08-28-2010, 08:12 PM   #17
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I just love quiche. It never seems to go to waste around here!
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Old 08-29-2010, 12:28 PM   #18
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I'm going to try the Cabbage Roll Pie
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Old 08-29-2010, 01:09 PM   #19
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Subbing!

Nice to have alot of my FAVORITE Linda's LC recipe here! ;]
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Old 08-30-2010, 06:07 AM   #20
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Made the white castle one last night and added a bit of sour cream on top, it was delicious...thanks for sharing...
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Old 08-30-2010, 06:20 AM   #21
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Carolyn, you are a DOLL for posting these~! I can see myself making them for the whole family and then adding a bread & fruit for my Carb-Heads!
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Old 08-30-2010, 06:25 AM   #22
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*******!

these old threads surprise me sometimes!
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Old 03-22-2013, 08:19 AM   #23
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Love this thread ~ not sure how I missed it all these years!! Who has made the Sloppy Joe Pie? Wondering if you would change anything about it? Thinking of that for dinner tonight
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Old 03-23-2013, 10:38 AM   #24
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I don't think I have made many of these, but appreciate Linda Sue for developing them..
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Old 03-23-2013, 02:12 PM   #25
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Well, I actually made her recipe for Taco Bake as I had all the ingredients here at the house. Its one of our favorites and serves enough leftovers for a couple lunches. Thanks for starting this thread Carolyn.
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Old 02-21-2014, 01:20 PM   #26
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Was looking for a quiche recipe tonight and pulled up this old thread. Going to make the crustless spinach quiche. Wow so nice to have a bunch of recipes so easy to access. Thought I would bump it up for any new lc friends.
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