No Crust Quiche Du Jour
Easily add this recipe to frozen crusts (blind bake before filling) for a traditional quiche."This is a wonderful recipe. I followed the instruction but used cheddar instead because of my family. It turned out very light and fluffy and hardly sank at all. My family loved it. Absolutely perfect in taste and texture. I will definitely make this again" - vonnie836
Yield: 8 Ready in 45 minutes
85 people trying soon
No Crust Quiche Du Jour Preparation
Individual crustless pies for your friends and family on a low carb diet!
Mix all ingredients except meat and cheese until well combined.
Rub ramikans lightly with butter, place cheese on bottom, then ham, then pour the eggs, then a bit more cheese (if there is room.)
Put four ramikans on one cookie sheet, and put each sheet on its own shelf. (Evenly place the racks in the oven.)
Bake at 350 degrees about 30-40 minutes until the middle of the quiche is firm. (I check by shaking gently.)
Let cool for 10 minutes before serving.
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