I seem to cook quiche quite often. Being low carb, I do a crustless quiche rather than one with a crust - it's also easier that way.
This one was Bacon Chicken Cheddar
For the filling I used
1 mini bell pepper
½ fried chicken breast w/no skin or breading (leftovers)
4 strips of cooked bacon (leftovers)
1 cup Sargento 4 state shredded cheddar
1 tsp black pepper
For the egg mixture I used
4 extra large eggs
½ cup heavy cream
Pretty easy to throw together. Mix your filling ingredients and place in the bottom of a 9 inch pie pan, or other container. For mine, I used a throwaway casserole container. It was a little too big, but I didn't have a pie pan, so went with it. For the filling ingredients, you can pretty much use any meat and veggies, or just veggies if that is your preference. I made this one because I had some leftover chicken and bacon, but I've done ham and cheese, broccoli, sausage and peppers - you are limited only by your imagination.
So you throw the filling ingredients in the pan, mix the eggs and cream and pour on top, then bake for about 25 minutes in a 375 degree oven. At that point, keep an eye on it. You want the egg cooked through but you don't want the top to get too browned.
For us, this is 4 servings and worked out to be about 3 carbs per serving.
This is the quiche going into the oven, you can see the filling distributed throughout the egg mixture
And this is it just less than 30 minutes later.
If I had used a pie pan, it would have been poofier.