My schedule, just like everyone else's is constantly changing, on days like today when I work until 8:30, the last thing I want to do is cook dinner. That said, working late means giving me an excuse to make a decent breakfast!. These "Crustless Quiches" are fantastic, easy to make, and are packed with what every Ketonian needs to start the day...FAT.
Makes 3 Servings of 2 Mini Quiches
2 slices of Bacon, chopped
3 Tbsp Heavy cream
2 Tbsp Parmesan Cheese
1/2 medium bell pepper diced
1 cup of frozen chopped spinach
1/4 tsp chili powder
1/2 tsp garlic salt
1/2 tsp onion powder
S&P to taste
Preheat oven to 375°F
I keep my bacon in the freezer, it stores well, and is a cinch to chop when frozen. Take your bacon strips and cut them into 1/4 in strips. In a skillet, I like to use nonstick for bacon, start rendering out the fat.
Once the bacon is about half way done, add the bell pepper and sweat until the pepper is tender, but not mushy.
While the bacon and bell peppers continue to cook, in a mixing bowl add the eggs, cream, cheese and seasonings and whisk vigorously until they are well incorporated
|I scream, You scream, we all scream for eggs & cream!|
Add the Spinach to the bacon and bell peppers and saute for 1-2 mins.
I fly solo on most meals, so I portion meals out accordingly. At the same time I also am a visual eater, and if my food looks good, it tends to taste better as well, call me neurotic. So I use a muffin pan to make mini "Quiches", but you can use a small baking dish or multiply the recipe to make a larger batch in a pan.
Grease the muffin cups and divide the vegetable mixture and scoop it into the bottom of each cup, then pour the egg mixture in evenly.
|This pan has some milage on it, but it is a staple in my culinary toolbox.|
Bake at 375° until the Quiches are puffy and slightly browned on the top.
|This is the point where you would add cheese on top, I didn't have any on hand.|
Serve with your favorite hot sauce, I used Sambal, which is a staple of mine, its a Indonesian/Malaysian chili paste, by the same company that makes Sriracha, but it blows Sriracha out of the water in my opinion.