I do my best to avoid anything with the word “diet” in the title. Not eating healthfully or the occasionally “going on a” type of diets, but the ones that smack of fads and branding. Atkins. Whole30. Paleo. And so forth.
However…
The reason you feel healthier when you go on Atkins or Paleo or gluten free or any of the number of alternatives out there {provided you’re not someone with high blood pressure or celiac disease who actually needs those restrictions to be healthy?} is simple. It’s really hard to go wrong with lean proteins, healthy fats, unprocessed foods, and fresh veggies.
My father has a number of medical conditions that he’s successfully regulated through diet and exercise. He’s currently exploring a modified keto plan which has him eating all the healthy lean proteins he wants, lots of healthy fats, no sugars, and no carbs. He’s lost a ridiculous amount of weight on it and is feeling amazing.
He’s planning on coming out and visiting us to meet his grandson and namesake soon {Marcus is for Mark, my father’s middle name and a name he went by much of his life}, so in preparation, we’re playing with different recipes that are Dad-friendly, provide us great nutrients, and taste great, too.
My latest experiment has been a crustless spinach and crab quiche. My folks make crustless quiche frequently at home, but we decided it wouldn’t be complete without adding my favorite {and a local favorite} seafood and some iron-rich veggies. It turned out to be a complete win – and my son even dug into it with relish.
Crustless Crab + Spinach Quiche
Serves 4-6.
What You’ll Need:
- 5-6 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/8 tsp fresh ground pepper
- 1/8 tsp ground nutmeg
- 1 1/2 cups grated Parmesan cheese
- 1 cup shredded Gruyere
- 3 tbsp almond flour
- 8 oz fresh picked crabmeat
- 2 cups fresh spinach, chopped
How to Make It:
1. Preheat your oven to 350F. Butter a large pie dish and lightly sprinkle with flour to keep the quiche from sticking.
2. In a large bowl, beat together the eggs, milk, and cream until the mixture is light and fluffy. Mix in the salt, pepper, and nutmeg and set aside.
3. In a small bowl, toss the cheeses together with the flour until lightly coated. Fold into the egg mixture. Then fold in the crab meat and spinach until well mixed.
4. Pour the mixture into the buttered pie dish and bake at 350F for 50-55 minutes, or until a toothpick inserted into the center of the quiche comes out clean.
5. Let stand for 10 minutes before serving to allow the quiche to set.
And it serves up great with some avocado slices, since we’re looking at adding all that healthy fat into the mix.
Okay, so I won’t sign up for keto just yet, but I do appreciate the generous portions of protein and good fats it builds into your meal plan!
For those of you trying keto out, what do you think of it?
