Crustless Quiche with Bacon and Veggies

Crustless Quiche with Bacon and Veggies Directions:

• Preheat Oven and Prepare Baking Dish

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9-inch pie dish with non-stick cooking spray or line it with parchment paper.

• Prepare Ingredients

  • Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain excess fat, then crumble into small pieces.
  • Chop spinach, spring onions, and carrots. Grate the cheese.

• Make the Egg Mixture

  • In a large mixing bowl, whisk together 6 large eggs.
  • Mix in 1 cup of low-fat milk or unsweetened almond milk. If using, add 1/2 cup of heavy cream. Whisk until smooth.
  • Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme (if using). Stir to combine.

• Assemble the Quiche

  • Fold in crumbled bacon, chopped spinach, grated carrots, chopped spring onions, and shredded cheese into the egg mixture.
  • Pour the mixture into the prepared baking dish and spread evenly.

• Bake the Quiche

  • Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top. A toothpick i< nserted in the center should come out clean.
  • Allow to cool for 10-15 minutes before slicing.

• Serve and Enjoy

  • Slice into 8 portions. Serve warm or at room temperature. Pairs well with a light salad or steamed vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

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