Magic Crust Quiche! My FAVE Recipe!

[beachgal2935 596]

For those in the "soft" food stage and beyond ... this is my all time FAVORITE recipe! I'm almost 6 months post-op and this remains a staple in my diet. I've shared it before but since there are so many new people at any given time, I thought I'd share it again. I take copies of this recipe to my monthly WLS meetings to hand out and haven't found anyone yet that didn't love it. It may take a little time to prep, but it makes 12 servings that take less than 1 1/2 minutes to reheat in the microwave. Trust me, you will be thrilled then. When I came home from a 3 hour shopping trip yesterday I was so happy I'd made one the day before because I had lunch in a snap! I've never been able to stomach scrambled eggs but because this is so moist and delicious it's never given me any problem. It's also very portable. I take it when I go to someone's house in my lil cooler. If they have a Protein I can eat, I'll add a lil with it. Enjoy

Magic Crust Quiche - Ham

Ingredients

2 cups 1% Lowfat Milk

1/2 cup All-purpose flour

5 large Eggs

1/2 cup 2% Reduced Fat Pepper Jack cheese shredded

1/2 cup 2% Reduced Fat Swiss Cheese shredded

1/2 cup 2% Reduced Fat Sharp Cheddar Cheese shredded

7 oz Ham diced small

1/4 cup Cooked red bell pepper diced small

1/4 cup Cooked Vidalia or sweet onion diced small

Preheat oven to 350˚. In a blender or NutriBullet, mix eggs, milk and flour until blended, season with salt, pepper, garlic powder or whatever you’d like. In a bowl combine all cheeses, cooked meat and cooked veggies. Now add blended mixture and stir to combine. Pour into an 8”x8” or 9”x9” square glass dish. Bake for 50-55 minutes. Let stand 5-10 before serving. You can add whatever cheeses, veggies or meats suit your taste. I steer clear of chicken as it seems to dry to me. The small amount of flour firms up the sides and bottom making the “magic crust” while saving tons of calories. The Nutrition Facts are based on recipe above. FYI - the heavier meats, like ground beef, tend to fall to the bottom. Serving size is approximately 2”x2 1/2”

Nutrition Facts

Servings 12

Per serving:

Calories 120

Protein 12g

Fat 5g

Cholesterol 94 mg

Sodium 253 mg

Potassium 59 mg

Total Carbohydrate 7 g

Sugars 2

[LadyReyven 25]

I love quiche and soft food stage is about a week away for me.....guess what the first thing I'm making is going to be? lol Thanks for posting it! Sounds wonderful!

[beachgal2935 596]

@@LadyReyven You're welcome and let me know if you like it

[TMG1980TMG 136]

This looks great! ????????

[Ashlegal 525]

I tried this recipe. I added diced turkey sausage and full fat cheeses. It was WONDERFUL! I didn't tell anyone that this recipe was bariatric friendly, I just made it and took it to a friend's house. Everyone gobbled it up and commented that they wanted the recipe.

[Daisee68 2,493]

I am going to make this today. Is the white all-purpose flour really Ok for us? Any substitutes?

[Tssiemer1 549]

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[Dub 9,922]

I'm going to continue living with severe limits flour and milk....as they are two food types that I have zero need for in weight loss phases, which I suspect will be at least 18 months for me.

If I do feel like caving in and having a snack like this, then I may very well break out this recipe. Thanks.

[Tssiemer1 549]

Well. Could I use fairlife milk and wheat flour?

[beachgal2935 596]

You can sub any flour or milk

[Daisee68 2,493]

@@Dub - don't be afraid to use a little Fairlife milk in your shakes if needed. I will use 2 oz of Fairlife and 4 to 6 oz of Water and it makes it a little richer with very little caloric / fat / sugar effect. (At least that is what I have done. )

​

I found something called "Spelt" flour which is supposedly a good substitute with higher Protein and better taste than wheat flour. Not sure how it will work in this recipe - or even in the nutrition stats but will check back in and let everyone know.

@@beachgal2935 - REALLY appreciate your recipe! And I hope it didn't appear as though I was tearing it apart. It was really a genuine question about whether I could have flour at this stage (4 months post-op). Appreciate the reply about substitutes! Can't wait to make it!

[beachgal2935 596]

@@Daisee68 Absolutely not! I've been eating this since day 15 when I went on "soft" foods. I always input all ingredients into MyFitnessPal to calculate the nutrition facts. 1/2 cup of any kind of flour isn't going to affect us one way or another (unless you are gluten sensitive) because it makes 12 servings which equals only 2 tsp of flour per serving

[beachgal2935 596]

@@Dub LOL - I've never had this as a "snack". It's always been a meal for me and according to mayo, where I had my surgery, it's 100% Bariatric compliant! As a matter of fact, they pass it out to new patients all the time now. I'm almost 6 months post-op and haven't cheated even once!!! I don't have to because I can find or come up with on my own, recipes to satisfy anything I want to eat. This is my new lifestyle and I'm fully embracing it

[Dub 9,922]

@@Dub LOL - I've never had this as a "snack". It's always been a meal for me and according to mayo, where I had my surgery, it's 100% Bariatric compliant! As a matter of fact, they pass it out to new patients all the time now. I'm almost 6 months post-op and haven't cheated even once!!! I don't have to because I can find or come up with on my own, recipes to satisfy anything I want to eat. This is my new lifestyle and I'm fully embracing it

Absolutely !!!!!

Gotta go with what works for you. I'm encouraged to see such tasty eats that are working.

I'm simply going to avoid flour and milk like the plague for a long, long while. I'm really weak willed and would expand that to pizza, Cookies and other stuff. Maybe I can use the Bob's Red Mill low carb flour for when I really get an overpowering urge to have that type of stuff.

High protein-low carb is what has worked effectively for me in the past.

[Onelife 128]

Thx for sharing!