Crustless Spring Quiche Recipe: Dairy and Gluten Free
Try this Crustless Spring Quiche Recipe: Dairy and Gluten Free recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- medium mixing bowl
- 10 pastured eggs from free roaming chickens
- 1 cup cooked bacon bits
- 2 cup of asparagus cut in 1 inch pieces
- 1 cup of potato hash (sweet potato hash works great too!
- 1 tbsp finely chopped fresh tarragon (or 1 tsp dried tarr
- 1 tbsp chopped fresh parsley (or 1 tsp dried parsley)
- pinch of sea salt and black pepper
- greased cast iron skillet or pyrex pie pan - i use
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Preheat oven to 400°F.Place the greased skillet or pie pan on the middle rack until ready to pour the egg batter.Mix 10 eggs in a medium size bowl.Add chopped cooked bacon bits.Add asparagus, parsley and tarragon and mix gently.Season with pinch of salt and pepper.Carefully, take out the skillet or the pie pan from the oven. Lower the oven temperature to 350°F.Pour the egg mixture into the skillet.Gently, spoon the potato hash on top and don't mix.Carefully place the skillet or the pie pan back in the oven on the middle rack.Bake for 20-30 minutes or until a toothpick when inserted comes out clean.Serve immediately.
