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Wednesday, August 3, 2011

Slow Carb Quiche

I've been getting away from posting my slow carb recipes, but I recently tried something new that I would like to share... a Slow Carb Quiche! It is definitely a work in progress, but it did taste good. It's like a traditional, more familiar quiche in that it has egg and vegetables and cheese. The slow carb variation is where the experiment needs a bit more work...
The crust is made out of beans! I can hear the slow carb dieters cheering already. ;) Please feel free to take my idea and modify it, because it certainly isn't perfect. But, I do like that I can make a quiche one evening, and then have my breakfasts ready to pop in the microwave for the whole week. This is very helpful for someone who doesn't have a lot of time to spend cooking in the morning before work.

My Experiment's Ingredients

  • 1 can lentils, rinsed
  • 1 tsp olive oil
  • 5 eggs
  • 2 cups spinach
  • Crumpled feta cheese
  • 3 strips bacon


  1. Before getting to the quiche, cook the bacon in its own frying pan until it is crisp, and then remove them to a paper towel to get rid of most of the excess fat.
  2. Empty a can of lentils into a strainer, and rinse away all the packing juices.  When they have dripped dry for a minute, transfer them to a large bowl where you can mash them with a fork or potato masher.  (In hindsight, you could probably just dump them in a food processor for a few seconds!)
  3. Coat a casserole dish with a bit of olive oil, then add the mashed lentils.  Pack it down tight against the edge of the dish, as this will form the crust of the quiche.
  4. In another bowl, break the eggs and whisk them.  Add some crumbled feta cheese or grated cheddar if you wish, and break up the bacon strips into small bits and add them too.
  5. Steam the spinach until it is all wilted, and when it cools a bit, add that to the egg mixture.
  6. Mix up the egg mixture, and pour it on to the lentil crust.
  7. Bake the quiche in the oven at 350F for 20-30 minutes, or until the egg has set.  (This step probably needs tweaking!)
  8. Remove from the oven, let cool, and you have your breakfasts ready for the next several days!

Suggestions for Improvement
I've been thinking about this one for a while, but haven't gotten back to try some changes.  First thing I'd like to try is to bake the lentil crust ahead of adding the eggs.  I found when I did it as I wrote above, that it never really became crust-like.  Tasted fine, but not what I expected as far as texture.  Also, I only had maple-flavored bacon, which I would highly discourage against using with spinach and lentils (should have known better, but isn't bacon supposed to be good with everything?)  Next time, only the real bacon!  The spinach also needs to be really limp and shriveled.  If it is leafy at all, it makes the egg mixture a bit harder to work with and to spread evenly.

That's all I can think of for now about this recipe, but I will try these improvements next time and update the blog!  I'd welcome any of your comments and suggestions as well, if you have found any success with this recipe or anything like it!


  1. These are so handy! I do something similar too. I have a breakfast casserole that my grandmother used to make with crescent rolls as the crust, but I just swapped it out for beans.

    I also made a pizza crust with beans and an egg that worked out very well. You can even hold it!

    Dishes like these should be staples in anyone's slow-carb diet. :)

    (ps, I can't see your it somewhere I'm not looking?)


  2. Sorry Jason! I accidentally hit the 'publish' button when I should have hit the 'save draft' button! I might try your idea of mixing an egg in with the lentils. That might give it a bit more cohesion, which it was lacking!