Classic crustless quiches

Ingredients: 

• 240 grams sliced mushrooms
• 2 tsp. olive oil (for browning mushrooms)
• 360 grams can sliced black olives, drained well (Olives are optional but they're good if you like olives on pizza)
• 1 cup shredded Mozzarella cheese
• 1 cup shredded Italian Blend cheese
• 1 tsp. + 1/2 tsp. Italian herbs
• 4 eggs, beaten well
• 1/2 cup heavy cream
• 1/4 tsp. garlic powder
• 60 grams sliced pepperoni

Directions: 

• Preheat oven to 200 C. Spray a 30 cm glass pie dish with non-stock spray.
• Heat the olive oil in a non-stick frying pan.
• Add the sliced mushrooms and cook over medium-high heat until mushrooms release the liquid, the liquid evaporates, and mushrooms are cooked and lightly brown.
• While mushrooms cook, dump olives into a colander placed in the sink and let them drain well.
• Combine the Mozzarella and Italian Blend Cheese in a bowl and sprinkle over the 1 tsp Italian herbs. Stir the cheese with a fork so the dried herbs are evenly distributed in the cheese. Place the cheese in the pie dish.
• Beat the eggs with a fork, then mix in the heavy cream and the garlic powder.
• Mix the egg/cream mixture into the cheese in the pie dish, stirring well with a fork until all the cheese is completely coated with the egg mixture.
• Make a layer of browned mushrooms on top of the cheese/egg mixture. Top that with the sliced olives if using.
• Arrange the pepperoni slices in an overlapping layer over the top of the mushrooms and olives. Sprinkle with the other 1/2 teaspoon of Italian Herb
• Bake the quiche 30-35 minutes, or until the eggs are completely set and the pepperoni is starting to brown.
• Let quiche cool 3-5 minutes (it will sink down slightly as it cools. Serve hot.
• This will keep for several days in the refrigerator and reheats well in the microwave or in a pan on the stove.

Ingredients: 

• 213 g can salmon
• 5 eggs
• 2 cups milk
• 1⁄2 cup almond flour
• 1⁄2 teaspoon salt
• 1⁄3 cup dill relish
• 1 1⁄2 cups shredded cheddar cheese (or Swiss)
• 1⁄2 cup grated parmesan cheese
• 1⁄4 cup chopped green onion

Directions: 

• Drain salmon, reserving liquid.  In blender combine salmon liquid, eggs, milk, flour, and salt. Blend until smooth. Pour into a greased deep 30 cm pie dish.
• Sprinkle salmon, relish, cheeses, and onion on top, pressing in lightly to coat cheese with egg mixture.  Bake @200 C 25-35 min until set and golden.
• Let stand 5 min before serving.

Ingredients:

• 1 can 100 % canned pumpkin puree
• 1/3 cup zero point brown sugar substitute (found as most health shops)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp vanilla
• 1 tsp pumpkin spice
• 2 large egg
• 240 grams unsweetened almond milk

Directions: 

• Preheat oven to 375 degrees.
• Spray a 30 cm pie dish with nonstick cooking spray.
• In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.
• Pour into prepared pie dish. 
• Bake for 40-45 minutes or until knife inserted in the center comes out clean.
• Remove from oven and let it cool for 10 minutes before serving. 
• Store in the fridge for up to a week.

Ingredients: 

• 120 grams goat cheese, crumbled and softened
• 1/4 cup cream
• 2 Tsp finely grated Parmesan
• 8 eggs, beaten
• fresh-ground black pepper to taste
• 12 oz Cremini mushrooms, washed and sliced (see notes)
• 2 tsp. olive oil
• 2 green onions, thinly sliced
• 6 Tsp grated Mozzarella cheese

Instructions: 

• Remove goat cheese from the fridge, cut off 120 grms, crumble, and put it in a bowl to start to soften.
• Preheat oven to 190C. Spray tart pan (or large muffin cups or gratin dishes) with olive oil or non-stick spray.
• Wash the mushrooms and slice
• Heat the oil in a non-stick frying pan (use the biggest pan you have so the mushrooms aren’t too crowded.)
• Cook mushrooms over medium-high heat until all the released liquid has evaporated, and mushrooms are starting to brown, about 10 minutes.
• Divide mushrooms between the wells in the tart pan.
• When the goat cheese has softened, use a fork to mix cream into the goat cheese; then mix in the Parmesan.
• Beat eggs in a different bowl and then mix about 1/3 of the egg at a time into the goat cheese mixture, stirring each time you add more egg.  (The mixture doesn’t need to be completely smooth.)
• Season the mixture with salt and black pepper.
• Add the custard mixture on top of the mushrooms and gently stir to get mushrooms distributed evenly.
• Then sprinkle a generous pinch of green onions on top of each tart, followed by one tablespoon of grated Mozzarella.
• Bake 25-27 minutes (or slightly longer if you don’t have this tart pan and your tarts are a little thicker.)
• Cook just until the tarts are starting to barely brown on the top; the custard mixture should be soft. Serve hot.

Ingredients: 

• 10 apples, peeled and cored (Golden Delicious or Granny Smith work best)
• 3 tbsp cornstarch
• 1 cup water
• 1 tsp lemon juice
• 2 tsp ground cinnamon
• 1 tsp vanilla extract
• 1 tsp ground nutmeg
• 1/3 cup Stevia

Directions: 

• Spray coat the bottom of a large slow cooker. Use butter-flavored cooking spray if possible.
• Peel and slice cored apples into apple pie slices. Place in the slow cooker.
• In a medium bowl, dissolve cornstarch in water. Add the remaining ingredients to the cornstarch and gently stir.
• Pour the cornstarch mixture over the apples in the slow cooker. Gently turn the apples to evenly coat.
• Cook on low for 2-3 hours in the slow cooker until the apples are slightly soft and tender (similar to the consistency of apples in an apple pie). Let apples cool. 
• Enjoy as a topping to your favorite low-calorie ice cream or top your “apple pie” with a couple of tablespoons of low-fat cream.
• Note: Don’t overcook the apples, if using a slow cooker they will need to be watched.