I've been making no-flour, no-crust quiche since I started LC. But, if
you were a quiche eater before LC, you probably noticed that the lack
of flour in the egg mixture makes the texture...not as nice. Not as
fluffy. In my experience, LC quiche (or breakfast pie or whatever) was
denser and just seemed like..eggs. I missed the fluffy, light texture.

So, last weekend I decided to experiment based on something my sister
made once.

Rather than whip the eggs by hand, as I usually do, I got out the
power mixer (you could also use your blender). I also added about 1/2
cup of ricotta cheese (you could use cottage cheese too) to the six
eggs, in addition to something like 1/3 cup of light cream (I don't
usually measure when I cook).

I whipped it with the beaters till the ricotta was well incorporated
and the eggs were "bubbly". Because I added the cream and cheese
before I whipped the eggs, I didn't really get any "lift" to the eggs.

Then I added my fillings (in this case, bacon, sausage, half an onion,
and about a cup of grated cheddar) and baked till a knife pulled out
clean.

WOW -- the texture is *great* -- fluffy, soft, and the brown bits on
the outside almost seem like a crust instead of just browned eggs
(have I mentioned I can't stand the smell of browned eggs..blech).

Just thought I'd pass on the tip.

- jen c
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