Greetings, Ladies Who Lunch!  

As the person charged with copy-editing the nearly illiterate blog posts of my sweet but simpleminded sister, Anna – this is a woman who thinks “voila” is spelled “wallah” and has never mastered the difference between “then” and “than” – I have decided to take keyboard in hand today to share with you one of my favorite recipes.
I prepare and bake this dish once a week, usually on Sundays. As a confirmed bachelor living alone, I find it provides me with a delicious and ridiculously fast breakfast for every morning of an entire work week. But it would also make for a splendid brunch dish for a gathering of family or friends, or even a late-night snack.

Best of all, it’s extremely low-carb. (I am a devotee of Atkins, and I stick to foods that are high in protein and low in carbs, regardless of calories or fat content. I’m about to turn 41, and you should see my ass.)

With that said, here’s what you need:

Adam's Crustless Quiche

6 large eggs

2 cups shredded sharp cheddar cheese

1 medium yellow onion

1 cup mushrooms

8 slices of bacon or turkey bacon

1 cup heavy cream. (Yup – suck it.)

Dash of thick teriyaki sauce (I like Kikoman Baste & Glaze. This is the only time I cheat on Atkins.)

1 Tbsp olive oil

1 pat of butter

Salt, pepper, paprika, basil to taste

Start by cooking the bacon. I make mine in the microwave using this awesome thing I bought on Amazon.com. (You have to buy the lid separately.) Cook until very crispy and set aside.
Dice mushrooms and onions, and add to a large skillet at medium-high heat over oil and melted butter. Sauté for several minutes until onions just start to brown. Crumble bacon into the skillet, add teriyaki sauce and mix well.

Spoon mixture into a nine-inch round, greased cake pan. (I use disposable ones bought at the 99-cent store. Not environmentally correct, but so easy.) Using a spatula, press the mixture into a firm “crust,” covering the bottom evenly. Shake one cup of the cheddar cheese on top of this, and press that down as well.

In a large bowl, combine eggs, cream, spices and remaining cheese, and beat well. Pour egg mixture slowly and evenly over the “crust” and cheese layers. Place in a 350-degree oven uncovered.

Cooking time varies according to oven.  I have an ancient NYC gas stove that’s probably killing me softly, and it takes a good hour for the quiche to become completely baked. If I notice any movement in the eggs, I’ll turn the heat off but leave the quiche in the oven for another 20 minutes or so. (As I’m sure you know, eggs continue to cook as long as they’re in a warm environment.)

You can either serve it hot or, if you’re like me, cover and refrigerate. Then, each morning, cut yourself a little wedge, pop it into a microwave-safe bowl, cover, and nuke it for two minutes. 

Voila, and Bon Appétit!

Best wishes,

Adam Sank



08/14/2013 03:09

Thanks for sharing this wonderful recipe with us. I think this is a perfect recipe for dinner and I will try this for sure. I will get back to you shortly with my review on this. Keep posting more updates regarding this in your blog.


It was indeed fascinating for me to study point. Acknowledges for it. I preference such texts plus anything that is connected to this substance.

09/20/2013 10:00

The post was professionally written and I feel like the author has extensive knowledge in this subject.


It's really important to take time for oneself and try to do and fulfil their wishes.


Very nice post. I just stumbled upon your weblog and wished to say that I have truly enjoyed surfing around your blog posts. After all I’ll be subscribing to your rss feed and I hope you write again soon!


Leave a Reply