This is based off of an Atkins diet recipe I found several years ago. Along the way I’ve tweeked it and twisted it into something super yummy. Today I baked it in a pie shell, though often I make it in a glass loaf pan to keep it low-carb. I call it a quiche, or an “egg bake”. It’s full of veggies and garlic and it’s pretty out of this world, if I may say so myself.
- 1/4 cup butter
- 1 cloves garlic, chopped or 1 Tablespoon minced
- 1 small onion, chopped
- 2 cups chopped mushrooms
In a medium skillet, melt butter over medium heat. Sauté garlic, mushroom and onion in butter until lightly browned, about 7 minutes. – Cool in metal bowl in freezer
- 2 package frozen chopped spinach OR 1 pkg spinach and wilted chard, equivalent to the size of the spinach
Squeeze spinach and chard dry. Add to cooled butter mixture.
- 4 large eggs, beaten
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- other seasonings such as rosemary, thyme, dill (to your preference)
- 6 ounces extra sharp cheddar cheese, grated
- Handful of bacon real bacon bits
In another bowl, mix eggs, sour cream and whatever seasonings you like (dill, rosemary etc); season well with salt and pepper. Add to cooled mixture and stir completely along with ½ the cheese
Pour into a buttered shallow baking casserole dish.(or two uncooked pie shells)
Cook about 1 hour, until inserting a knife comes out buttery, not eggy.
Top with remaining cheese. Sprinkle bacon bits on top. Return to oven for 5 min until cheese is melted.
If you use a pie shell as I did this time, cover it with tinfoil for about 40 minutes. Take off the foil to let it brown as the eggs finish cooking, about 20 minutes. I really cheated on this one and used Marie Calender’s frozen pie shells from the freezer section of the grocery store. They are the best!
The one photographed here has all of the ingredients listed above, except the bacon bits and cheese are mixed in, not on top.