Low Carb Kitchen Sink Crustless Quiche

I love to make quiche to use up leftovers. Serving a "crustless" quiche is great way to enjoy this recipe but still stay low carb. Since I have a lot of different veggies, meats and cheeses leftover from various recipes, I made a "kitchen sink" crust-less quiche. I used what I had on hand but you could easily swap the meat, cheese and veggies for something that you like better.

Kitchen Sink Crust-less Quiche

1/2 C. Cajun turkey breast deli meat, chopped - watch carbs!
3 deli sliced Swiss cheese
3/4 C. shredded cheddar cheese
3/4 C. steamed broccoli florets
1/4 C. fresh mushrooms, sliced
1 tsp cumin
1 tsp black pepper
2 tsp minced garlic
1 tsp onion powder
red pepper flakes to your liking
4 eggs
1/4 C. heavy cream
1/4 C. water
1/4 C sour cream

Preheat oven to 350*

Spray a 9" or 10" pie pan with nonstick cooking spray.

Layer 1/2 of the meat into the pan leaving a space between the meat and the edge all the way around the pan.

Top the meat with1/2 of the cheddar cheese and 1 1/2 pieces of the Swiss cheese that has been torn into pieces.

Layer on all of the broccoli florets, cutting any of the big pieces into bite-size pieces.  Sprinkle mushrooms on top of the broccoli.

Shake seasonings over top of everything.

Repeat the layers of meat and cheese.

In a medium bowl, beat eggs, cream, water & sour cream until smooth and creamy. Pour the egg mixture into the pan, making sure the egg flows all the way to the edges of the pan. With a spoon, spread the meat, cheese and veggies out in the pan.

Bake for 35 - 40 minutes or until the center of the quiche is set and the top is light brown.

Let the quiche set for 15 before slicing.