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Old 03-10-2018, 09:00 AM
 
Location: South Bay Native
13,403 posts, read 21,962,647 times
Reputation: 23695

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It was 2004 and everyone in our department was raving about the South Beach Diet. This recipe made its way around an office of over 500 employees. Adaptations mushroomed for this go-to breakfast - changing the type of cheese, adding other items like ham, Canadian bacon, onions, bell peppers, mushrooms, etc.

Some flour actually goes into the recipe, but only 1/2 cup divided into at least 12 servings (I bake it in a 9 x 13). I haven't made it in ages but decided to tinker with the recipe this morning. I replaced the APF with cassava flour. Hope it turns out alright.

Never knew why it was called chili cheese appetizer - when I refer to it as that, people think it's like chili cheese fries. The eggs are the star in this recipe.

http://www.cooks.com/recipe/25ps4ku/...appetizer.html
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Old 03-10-2018, 09:17 AM
 
6,325 posts, read 3,583,841 times
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It's a frittata, isn't it? Yum.

Lots of room for playing with this recipe and a bunch of creative co-workers. It must have been memorable.
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Old 03-10-2018, 09:19 AM
 
Location: North State (California)
39,750 posts, read 3,002,822 times
Reputation: 13020
Quote:
Originally Posted by Lodestar View Post
It's a frittata, isn't it? Yum.

Lots of room for playing with this recipe and a bunch of creative co-workers. It must have been memorable.

Yes, it is a frittata, & I have been making them for years, so versatile, & a great way to use up what is left in the fridge at the end of the week.
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Old 03-10-2018, 09:47 AM
 
6,325 posts, read 3,583,841 times
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I'm a bit vain about my pie crust so I usually make a quiche with crust but I remember that it's great way to use up extra pizza fixings.

I toss in a chopped raw tomato, leftover mozzarella and a sprinkling of fennel seeds with the meats and veggies. My family likes it.
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Old 03-10-2018, 11:12 AM
 
Location: Nantahala National Forest, NC
27,093 posts, read 5,923,622 times
Reputation: 30347
I make crustless quiche frequently....

try to incorporate vegetables that still have an "al dente" texture, so it won't seem too soft, to stand in for missing the crust. I honestly don't miss it, been so long since I made a crust...
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Old 03-12-2018, 12:03 PM
 
Location: South Bay Native
13,403 posts, read 21,962,647 times
Reputation: 23695
Replacing the APF with cassava/tapioca flour worked wonderfully. Will definitely do this again.

Thanks to everyone who shared.
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