A favorite source of mine for low carb recipes that are simple to make and quite delicious is a cookbook published in 2004 by local Vancouver chef, Karen Barnaby. She is the Executive Chef at the Fish House in Stanley Park. The book is called "The Low-Carb Gourmet."
For the first group of recipes I wanted to make dishes I could freeze and just haul out and warm. So I picked three simple recipes, two from her book, and went ahead with minor modifications to use up what I had in my fridge..
The first recipe I tried was an asparagus and cheese crustless quiche. I added brie for creaminess, cambazola for a flavour jolt and also chopped in two slices of ham.