Curried Crustless Quiche (Paleo, Gluten-Free and Dairy Free)

crustless beef curry quiche

Oh my darlings, this is a goodie. Make this, then let it cool for a few, then cut it into 8 slices. Throw it into the fridge and eat off it for days. If you're nice, you'll share with your family. If you're a mean-meanie like me, you'll know they won't eat it because it contains a dreaded ingredient: mushrooms. So you can keep it all. for. yourself.

Curried Crustless Quiche
Author: Inspired by [url href="http://nomnompaleo.com/post/3397688384/curried-beef-broccoli-slaw-mushroom-frittata" target="_blank"]Nom Nom Paleo[/url]
Serves: 8
Ingredients
  • 1 onion, chopped
  • coconut oil spray (Trader Joe's has it!)
  • 6 oz. portobello mushrooms, roughly chopped
  • 1 bag organic broccoli slaw (again, Trader Joe’s!)
  • 1 lb. of grass fed ground beef (get the leanest you can)
  • 2 heaping T. of curry powder (more to taste. I LOVE curry, I probably put 4T in mine!)
  • 6 large eggs
  • 6 oz. egg whites
  • Kosher salt & freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 375. Spray a 9-inch deep-dish pie plate with coconut oil spray and set it aside.
  2. Spray a 10-inch skillet (you KNOW I luv cast iron, right?) with coconut oil spray and heat it over medium heat. Add the onions and the ground beef and cook them together - breaking up the ground beef and sautéing the onions at the same time. Cook until the onions are translucent and the ground beef is no longer pink. Optional step: At this point you can skip to the next step, or you can dump your onion/beef mixture in a colander and rinse it with warm water to remove any extra fat. Wipe your skillet out and return the drained beef and onion mixture to the pan.
  3. Over medium heat, add the mushrooms to the skillet and cook them down, stirring frequently. Then add the slaw and sauté until the slaw is softened. Add the curry powder, salt & pepper and taste to adjust your seasonings.
  4. Whisk together the eggs and the egg whites. Place the beef mixture into the pie plate, then carefully pour the egg mixture over the top - it'll fill the pie plate to the brim. If you like, place the pie plate on a foil-lined baking sheet before you put it in the oven, to catch any overflow.
  5. Place in the oven and bake for 25-35 minutes, or until the top is slightly golden in color and the center of the quiche is firm.
Serving size: 1 slice Calories: 174 Fat: 7 Saturated fat: 3 Carbohydrates: 7 Sugar: 3 Sodium: 131 Fiber: 2 Protein: 20 Cholesterol: 193