Good news! You can make a yummy quiche without bothering with a crust. So not only is it fast, this recipe is gluten, dairy, and grain free plus it is low carb.
The veggies in the egg mixture may be altered but the mixture for the bottom of the quiche (which is like a crust) is best left as is–but then I love sesame seeds. Try the caraway–I love it too! We had this with a salad and butternut squash last night but it would be good leftover for breakfast.

Serves 2

“Crust”
1 large yellow onion,chopped
2/3 cup of sesame seeds
1 Tbsp. ghee
1/2 tsp. sea salt
1 tsp. ground caraway seed, optional

Melt ghee in a skillet over medium heat. Add onions, sesame seeds and salt. Stir until onions have softened–about 3-5 minutes.
Transfer mixture to a pie pan (pyrex is best). (Don’t wash the skillet–use it again as described below.) Spread the mixture evenly over the bottom of the pan. Set aside. Preheat oven to 350 degrees F.

Egg Mixture
6 eggs
1 medium yellow onion, chopped
3 cloves garlic, crushed
1 Tbsp. ghee
1/2 cup fresh parsley, chopped fine
1 Tbsp. dried sweet basil (fresh is better if you have it–about 1/4 cup chopped)
3/4 tsp. sea salt
black pepper, if desired

Beat the eggs in a bowl with a whisk or hand held beater and add the basil, parsley, salt, and pepper. Mix well and set aside.

Using the same skillet, melt the ghee over medium heat and then add the onions stirring for 3-4 minutes until softened. Add the crushed garlic and stir well. Remove from heat and transfer onion mixture to the egg mixture in the bowl and stir well. Pour gently over “crust”. Bake for approximately 30-45 minutes until set, lightly browned and knife inserted into the center comes out clean. Don’t over-bake or it will be dry. Serve warm or cold.