As of midnight tonight, we here in Austin (and surrounding areas) are on official lock down with a ‘shelter in place’ until April 13th. This comes after being under a quarantine mandate for a week or so as well. Being as times are tough for everyone, I’m trying to be super creative in how I use up leftovers and the few pantry staples that I have been able to get my hands on.
Being as we had beef fajitas a few nights ago, I had some leftover cooked beef and peppers and onions. So I thought I’d use them up in a quiche because when growing up, quiche was one of the few ways that my family would repurpose leftovers. It’s simple, easy, and delicious every time.
This crustless quiche is low in calories and carbs while being gluten-free and keto-friendly! I served mine with a spiced up tomato soup and topped the quiche off with green onions and just a touch of salsa. All in all it was a yummy and guilt free dinner that allowed me to stretch one meal into two!
This quiche would also be good to pair with some sort of Tex-Mex style salad on the side.
Got chicken or veggies fajita leftovers instead? Feel free to use that instead. I only used beef just because that’s what we had on hand at the time. But any sort of fajita leftovers will work just the same and be delicious.
One of my favorite things about quiche too, is that it’s perfect with being used for any meal time; breakfast, brunch, lunch, or even dinner! This time around for us, it was dinner.
TheSkinnyFork.com A crustless quiche that's loaded up with beef fajita meat, peppers, onions, and of course cheese! Baked to perfection and a great way to use up fajita leftovers. Prep Time: 10 Minutes • Cook Time: 45 Minutes
Servings: 8 • Serving Size: 1 Slice • Calories: 209 • Fat: 14 g • Saturated Fat: 6 g • Carb: 3 g • Fiber: 1 g • Protein: 18 g • Sugar: 1 g • Sodium: 194 mg
• 1 1/2 C. Cooked Onions & Peppers
• 1 C. Cooked Beef Fajita Meat, Chopped
• 1 C. Reduced Fat Shredded Cheddar Cheese, Divided
• 1 C. Unsweetened Almond Milk
• 4 Whole Large Eggs
• 2 Egg Whites
• 1/8 Tsp. Paprika
• 1/8 Tsp. Cumin
• Salt & Pepper to Taste
Directions:
Preheat the oven to 350 degrees F. and lightly spray a glass pie pan with non-stick cooking spray, set it aside.
Spread the 1 1/2 C. cooked onions and peppers and 1 C. cooked beef fajita meat out over the bottom of the prepared pie dish.
Sprinkle 1/4 C. of the cheddar over the onions, peppers, and beef.
In a medium bowl, combine the 1 C. milk, remaining 3/4 C. cheese, 4 eggs, 2 egg whites, 1/8 Tsp. Paprika, 1/8 Tsp. cumin, and salt & pepper together in a medium mixing bowl.
Whisk together until well blended and pour over the pepper, onion, and beef.
Place the dish into the oven and bake for 45-60 minutes, or until the edges are browning and the middle is set.
Allow to cool slightly before slicing in 8 equal pieces.
Serve warm and enjoy with a soup or salad!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Keto Friendly • Specific Carbs • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free
