Don’t you just wish you could eat every carb in the world? That’d be super fun. While some people can actually do that, personally, my lifestyle restricts me from being able to eat anything with carbs or sugar in it. Now, I find low-carb recipes (that are actually good) and share them with the world! To begin this series, Kickin' the Carbs, I want to share my favorite crustless quiche recipe (it's cheap to make for us college students that are ballin' on a budget). 

Throughout the years, I have tried to make some of my favorite recipes using ingredients that feel good for my body. One of the things that I used to eat incredibly frequently was quiche, but there’s so. much. crust. Although I miss carbs very dearly, I’ve started making crustless quiches packed with protein and good eats that will allow me to enjoy the same delicious taste! With this recipe, you will barely remember that any crust was there in the first place. 

Here’s the recipe to my favorite crustless quiche that’s quick and easy to make: 

#1. Preheat the oven to 400 degrees Fahrenheit as you're prepping. 

#2. In a large bowl, crack 5 eggs and beat them together until they're completely blende.d 

#3. Sprinkle some salt and pepper into the eggs to give it some flavor - feel free to add any spices of choice! 

#4. CHEESE, CHEESE, CHEESE. My absolute favorite thing in the world. Grab some basic shredded cheese and mix it in with the eggs. For this part, don't really worry about measuring. Add as much as your heart desires. For extra gooey-ness, I like to add chunks of mozzarella. 

#5. Add any diced vegetables/meats - I love broccoli, spinach, mushrooms, ham, and onion but add anything you wish. 

#6. Mix everything together one more time so the flavor can be equally spread out. 

#7. In a casserole pan, use some butter or oil and lightly grease the bottom and edges to avoid the quiche from sticking. (My tip is to use a small dish so you get a thicker quiche, as sometimes it can come out thin if the dish is too large). 

#8. Pour the mix into the dish and, if you're as much of a fanatic like I am, you'll spread some extra shredded cheese on top to add that last touch. 

#9. Bake for about 20 minutes or until the top and edges turn golden brown. 

#10. Remove and let it cool for about 5 minutes - or if you're impatient like me, just FEAST!!

This super quick and easy recipe is one that can be altered to fit anyone’s taste - whether it’s a vegetarian quiche, or a meat lovers delight, or even a sweet sensation (is that a thing? sweet quiche?), this dish is one that will please all. Drop the carbs and keep the pleasure!