Crust-less Low-Carb Pumpkin "Pie"

1 can (15 ounces) "solid" pumpkin
1/2 cup milk
4 large eggs, beaten
2 tsp vanilla
1/4 cup granulated Splenda
1/2 tsp salt
1/2 tsp ginger
1 tsp cinnamon
1/8tsp cloves

Preheat oven to 350 degrees.

Spray 8″ square glass baking dish with oil.

In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.

Spread the mixture evenly into the glass baking dish.

Bake 40 minutes or until a knife inserted into the center comes out clean.

Makes 6 Servings
Calories 84; Protein 6.5g; Carbs 6.6g; Fat 3.3g; Fiber 3g

Crustless Quiche (Base Recipe)

1 onion, chopped
6 eggs, beaten
3 cups shredded Lowfat Cheese
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Options:

(add 1/4 cup Romano Cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained)

OR

(1/2 c mushrooms, 2 small zucchinis instead of spinach)

OR

(8 pieces cooked, chopped bacon; minced chives; swiss or gruyère cheese; pinch nutmeg >Lorraine)

OR

(2/3 can artichokes drained and chopped, 1 1/2 tbsp basil paste, 1 1/2 tbsp garlic paste, 2 cups swiss cheese, 1 cup romano cheese, 1/2 cup sun dried tomatoes)

OR

(1 cup onions, 1 cup asparagus, 3 cups cheddar cheese, 6 pieces bacon)

1. Preheat oven to 350 degrees F (170 degrees C). Lightly grease a 9 inch pie pan.

2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

4. Bake in preheated oven until eggs have set, about 25-35 minutes until set. Let cool for 10 minutes before serving.

6 Servings

Calories: 309
Carbs: 4.8g
Protein: 20.4 g