Crustless Quiche
Cooking Time: 45 minutes; Yields 4-6
Ingredients
12 oz bacon; cooked and diced
1/2 purple onion; diced
5 eggs
5 egg whites
1 cup heavy cream
2 T flour
1 cup shredded swiss cheese (or if you are like me, a little more cheese never hurt anyone)
1/2 tsp salt and pepper
1-2 T fresh chives; diced
2-3 T olive oil
Cooking Instructions
1. Pre heat your oven to 350 degrees F
2. Find the best pan or cast-iron to cook your bacon over medium heat. Once fully cooked remove and pat all the grease off of the bacon. Cut or crumble into pieces and set aside.
2. Find the best pan or cast-iron to cook your bacon over medium heat. Once fully cooked remove and pat all the grease off of the bacon. Cut or crumble into pieces and set aside.
3. Place another skillet over medium heat. Add 1 T olive oil to the skillet and sauté the onions until they are tender. Once cooked remove and place them with the cooked bacon.
4. In a large mixing bowl combine eggs, egg whites, heavy cream, and flour. Beat these items for 3-4 minutes with a whisk or until combined well.
5. To the egg mixture stir in salt, pepper, cheese, and the cooked onions and bacon. Stir all ingredients together.
***TIP: A small can of diced green chilies or a can of drained rotel (diced tomatoes) could be a good addition if you wanted a little spice.
***TIP: A small can of diced green chilies or a can of drained rotel (diced tomatoes) could be a good addition if you wanted a little spice.
6. Find a pie pan, or 9×9 baking dish, or I used a round glass baking dish and spray with pam. Pour your egg mixture into the greased dish. I added a link to a couple of my favorite baking dish options on the bottom, I hope they help!
7. Bake for 45 minutes at 350 degrees F. or until the top is golden brown and puffed up.
8. After is has finished baking, remove and garnish with fresh chives. This quiche can be eaten warm, room temperature, or even cold. It’s the perfect breakfast for the day after Thanksgiving.
9. Enjoy!!!
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