Crustless Bacon Cheddar Quiche
Quiche is such a tasty, versatile, and above all thrifty way to feed yourself and your family. Making it gluten free by just removing the crust is stupid easy, but you can always use a GF (or not) crust with this recipe. As I've mentioned before, J is a meat man so even though quiche is already packed with protein there must be the meats! Hence bacon. But bacon is also pretty dang delicious so I'm not complaining.
I have to apologize for not taking process pictures. I wasn't thinking about this as a blog recipe because well... quiche is great for egg accidents. We bought eggs and the next day I realized I never put the eggs in the fridge. Yup, yay brainfog! This recipe took care of the majority of the problem eggs (8 to be exact). Woo for not wasting eggs! If you drop a carton of eggs this works great too. In fact that's how I made quiche for the first time, and get this guys, I wasn't the one that dropped them. That alone is a small victory and then making my first quiche and knocking it out of the park for J and his mom was pretty great too. Okay I need to cut myself off so I don't become one of those food bloggers that tells you my entire life story before you get to the dang recipe. I'm not a fan of that at all. So, onto the recipe!
Crustless Bacon Cheddar Quiche
- 8 Eggs
- 1 cup Milk
- 1 cup shredded Cheddar
- 1 small Onion, diced
- 1 cup sweet Peppers (or Bell), diced
- 1-2 cloves Garlic, minced
- 1 T butter
- 6 slices Bacon, chopped
- 1 T seasoning salt (I use Jayne's Mix Up Salt and Salt Free Garlic & Herbs)
- Salt & Pepper to taste
- Spray a pie pan with non-stick spray or grease. Preheat oven to 400F.
- Heat pan over medium high heat. Add butter, onions, and peppers. Saute until caramelized about 8-10 minutes. Add garlic to pan and saute until fragrant about 1 minute. Add them to the bottom and spread evenly.
- In hot pan fry diced bacon to your preference and add to pan. I highly recommend crispy for the crunch.
- Whisk eggs, milk, and cheddar together until well combined. Add in seasoning and mix thoroughly. Pour into prepared pan.
- Carefully place pan into oven on middle rack. Bake for 40 minutes to 1 hour until well set with some browning (or a lot like we like it!). Let rest for at least 5 to 10 minutes so you don't burn yourself and it cuts better. Enjoy!
- Use your food processor, slap chop or whatever makes chopping easier for you for the onion, peppers, and garlic. Or use a garlic press.
- To cut down on dishes you can make the eggs in the bowl of your food processor and even use it to mix everything together. Just make sure it can handle the amount of liquid. I have an 11 cup food processor and had maybe a 2 cups worth of room so it's a lot of liquid.
- This recipe can be modified to use any meat or veggies you have laying around. Any root veggies should be cooked in some way before adding to the quiche.
While Quiche is a classic breakfast/brunch dish I regularly serve it for dinner. If you put lots of veggies in I'd argue it's a pretty balanced meal on it's own but for dinner some people serve it with salad. I don't get that much but haven't come up with anything that makes sense to me to serve with it so, suggestions are welcome! Until next time folks...
♡ Squishes & Love ♡