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This is a crustless quiche that I made my own with a few tweeks. I love this quiche and the flavors are amazing! You could make it your own with any flavor you wanted but keep the base the same (the eggs & cream). I hope you enjoy! Crustless Spinach & Bacon Quiche 5 large eggs, beaten 1 cup heavy cream 1 1/2 cups chopped spinach 5-6 strips bacon, cooked and chopped 1 cup shredded cheese 1/2 tsp onion powder salt/pepper pinch of nutmeg 1/2 tsp thyme Directions Preheat oven to 375* Spray pie pan with cooking spray Beat eggs with cream, salt, pepper, onion powder, & thyme Add grated cheese of choice ~ stir Add cooked bacon ~ stir *I add my fresh chopped spinach to the hot bacon grease just until wilted slightly with a little salt, pepper, and a pinch of nutmeg before I add to the egg mixture. Add spinach to egg mixture ~ stir Pour into prepared pie plate Bake at 375* for 35-45 minutes until egg mixture is firm and top is golden. Cool slightly & Enjoy!
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This recipe is a wonderful adaptation from the original French omelete. I really enjoy the light fluffy texture more than the original omelet or even the basic scrambled egg. I think they would be keto-friendly too. Enjoy!
Australian Folded Eggs 5 Ingredients Vegeterian, Gluten free, Serves 1 Refrigerated 2 Eggs, large Baking & Spice Black pepperSalt Dairy 1/2 tbsp Butter 1/4 cup Heavy cream Instructions
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