Crustless Breakfast Quiche (low carb)
Try this Crustless Breakfast Quiche (low carb) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
white meat free
gluten free
red meat free
contains dairy
pescatarian
- salt and pepper to taste
- 6 large eggs
- 8 slices streaky bacon
- 1/4 cup full cream milk
- 1 cup grated cheese or 74g (i use reduced fat cheese)
- 1 cup sliced mushrooms (90g)
- 1/4 yellow onion sliced (30g)
- 1 tsp origanum
- 4 slices tomato
- Carbohydrate 1.29266666666667 g
- Cholesterol 423 mg
- Fat 9.96666666666667 g
- Fiber 0.160000006357829 g
- Protein 12.6973333333333 g
- Saturated Fat 3.10273333333333 g
- Serving Size 1 1 serving (113g)
- Sodium 152.946762152778 mg
- Sugar 1.13266666030884 g
- Trans Fat 1.67473333333333 g
- Calories 145 calories
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.
