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I’m starting a new series here on Detours in Life called “Low Carb Monday”. Each Monday, I will have a recipe for you that is low carb and yummy! The type of diet that I eat with my bariatric surgery requires me to be low carb and these dishes tend to be extremely satisfying. This week, I created a Quiche to satisfy my craving for a Philly Cheesesteak. The Philly Cheesesteak Crustless Quiche certainly hit the spot! It is a great dinner option but also tasted good as left overs the next morning for breakfast. 

I started out by bringing my beef broth and onion soup mix to a boil in a saucepan. I then added in the roast beef and let that cook for 5 minutes. 

While this is cooking, I cut up my onion and green peppers and placed them in a frying pan with a little olive oil. I cooked them for about 5 minutes. I didn’t want them too soft.

Remove the roast beef from the broth mixture and layer it in the bottom of a 9 inch pie plate that has been lightly sprayed with cooking spray. 

Next, layer your provolone cheese on top of the roast beef. 

Mix the eggs, milk, salt/pepper, and the onion/pepper mixture. Pour over top of the roast beef and provolone cheese. 

Bake in the oven at 400˚ for 25 minutes, or until eggs are set in the middle. Remove from the oven and let rest for a few minutes. Slice and enjoy! 

Philly Cheesesteak Crustless Quiche

1/2 lb of thinly sliced roast beef from the deli
1 onion, diced
1 green bell pepper, diced 
1 package of Onion Soup Mix
15 oz can of beef broth
10 eggs, beaten
1/2 cup milk
4-6 slices smoked provolone cheese

1. Mix the beef broth and Lipton Onion Soup Mix in a pot and bring to a boil. 

2. Reduce to medium and add the roast beef. Let it cook in the broth mixture for 5 minutes. 

3. Saute the onions and green bell pepper in a little olive oil until softened. 

4. Remove the roast beef and layer on the bottom of a 9 inch pie dish. 

5. Place the provolone cheese slices on top of the roast beef to cover the entire dish. 

6. Mix the eggs, milk, and vegetables, and a dash of salt/pepper. Pour over the cheese and roast beef layers. 

7. Bake at 400˚ for approximately 25 minutes, or until the eggs are set. If it starts to get to brown on top before the eggs are set, cover loosely with aluminum foil. 

8. Remove from the oven and let sit for 5 minutes prior to slicing.