Goodmorning! I hope you guys are hungry for a delicious CRUSTLESS Breakfast Quiche complete with the works: bacon, eggs, cheese, mushrooms, tomato, onion…AND avocado (if you like).
It’s perfectly low carb AND gluten-free because I use BACON as the crust. (did anyone say bacon?!!)…
Yes! BACON! Which makes this a delicious breakfast/brunch option. But if you’re like me – you can eat bacon any time of the DAY or NIGHT!
The process is pretty straight forward…and quiche is SUCH a great thing to make because of how versatile it is. My recipe adds mushrooms, onions, tomato, and herbs – but you can toss in pretty much WHATEVER your heart desires if you follow the basic formula. Trust me – if you knew how easy it is to make QUICHE…you would make it every day (and probably get sick of it eventually, so don’t do that – resist the urge!).
Let’s move on to that FORMULA I was talking about:
A basic quiche recipe has 3 components:
- egg mixture = eggs + milk/cream…I use 6 eggs and 1/4 cup milk because I like subtracting calories that don’t matter.
- Cheese = I use 1 cup of cheese…you can use whatever combination of cheeses strike your fancy – I use a reduced-fat cheese like mozzarella.
- Filling = meat/vegetables…I used 1 cup mushrooms and 1/4 onion.
Now, usually a quiche would have a shortcrust pastry crust…but NOT THIS RECIPE 🙂 Here, I opted for probably the best possible substitute – BACON (which, let’s be honest is even better)!!
I could explain the recipe to you in 1 sentence: Line the pan with bacon, bake till crispy, then add the filling and the cheese, pour over the egg mixture and BAKE! See how simple? Terrible sentence, I know. So you might want to read the recipe below for a more accurate version. But that’s what it boils down to 🙂
Try my recipe and see how you like it, but I would like to encourage you guys to come up with some delicious fillings of your own. Try goats cheese, or whatever you have in the fridge (sundried tomatoes and feta; jalapenos and cheddar; asparagus and mushroom; roasted butternut and red onion…). There are some great combinations to try!
A pretty straightforward recipe:
- Line your pan with streaky bacon (as shown below). This will serve as the crust, so make sure not to use a pan that is too large – the bacon will shrink when cooked and not cover the pan properly.
- Bake the bacon in the oven till slightly crispy.
- Then add the filling and eggs and BAKE.
SOME VITAL COMPONENTS
SERVE WITH AVOCADO 🙂
- Serves: 6 servings
- Calories: 165
- Fat: 10g
- Carbohydrates: 3g
- Sugar: 1g
- Sodium: 294mg
- Fiber: 0g
- Protein: 15g
- Cholesterol: 188mg
- 8 slices streaky bacon
- 6 large eggs
- ¼ cup full cream milk
- 1 cup grated cheese or 74g (I use reduced fat cheese)
- 1 cup sliced mushrooms (90g)
- ¼ yellow onion, sliced (30g)
- 1 tsp origanum
- 4 slices tomato
- salt and pepper to taste
- Preheat the oven to 200 degrees Celsius.
- Line your pie dish with the streaky bacon until covered.
- Bake in the oven until a little crispy (15 mins plus minus).
- In the meantime, prepare your ingredients.
- Beat the eggs with the milk, origanum and salt and pepper.
- Remove bacon from the oven and drain most of the fat.
- Reduce oven temperature to 180 degrees Celsius.
- Place the mushrooms, cheese, and onion in the dish over the bacon.
- Cover with the egg mixture.
- Place the slices of tomato on top.
- Bake in the oven 35-45 minutes (I baked it for 40mins).
- Remove from the oven and allow to cool a bit before serving.
2. Serve with sliced avocado on the side.