Slower mornings are welcomed back with open arms. No more rushed breakfasts and busy morning commutes that used to take up the earliest hours of our day. Rise and shine the perfect way by whipping up this easy crustless bacon and broccoli quiche. Oh, and did I say EASY?
Once you get the hang of this simple recipe, you can start creating your own mashups. Swap in turkey bacon, or try a ham, tomato and swiss cheese combination, welcome the flavors of fall with cinnamon, butternut squash and kale. The options are endless and you'll have fun mixing and matching what tastes good to you.
This dish is also versatile when it comes to serving sizes. Wow a hungry crowd and make double the portion by baking in a spring form cake pan. Use a mini muffin tin and make a grab-and-go breakfast or holiday brunch platter. Make it work for whatever setting you're in and it's sure to be eaten up.
Side note: I'm a huge fan of all things pastry, so not using a crust in this dish is semi sad to me. But since I'm sitting more I've decided to keep things on the lower carb side when possible. *Cue Debbie Downer GIF*
Crustless Bacon & Broccoli Quiche
Ingredients
6 slices bacon
2 cups broccoli
1 small onion
5 eggs
½ tsp salt
¼ tsp pepper
1/2 cup milk
3/4 cup heavy cream
2 cups shredded sharp cheddar cheese
Instructions
Preheat oven to 375°F. Do this BEFORE you start cutting and cooking.
Grease a pie dish (or tart pan)* with coconut oil and set aside.
Dice the bacon. Or leave whole and dice after but I find it easier to do before.
In a medium-size skillet, cook the bacon until it is cooked, but not yet crispy.Don't worry, it will continue to cook when you bake the quiche in the oven.
While the bacon is cooking chop the broccoli into small, bite-size pieces and finely dice the onion. Make sure to cut off the stalks of the broccoli.
Add the broccoli and onion to the bacon and continue cooking until they are slightly softened. Cook on medium heat...you want the onions to almost be translucent which is just a big word meaning you can almost see through them aka cooked.
Spread the bacon/broccoli mixture evenly in the bottom of the prepared pie dish.This step is important to ensure that every bite is evenly filled with goodness.
In a medium size bowl, whisk together the eggs, salt, pepper, milk, and heavy cream. Make sure to use a big enough bowl...if not you'll be in the splash zone.
Stir in the shredded cheese.
Pour the egg mixture over the bacon and broccoli.
Place in the oven and bake for 45-50 minutes or until there is no jiggle left in the dish.If you like your eggs a little wet you can slightly under bake this and it will still be magnifico!
Helpful Hint: To avoid the top being browned, cover with foil when the quiche has color
Allow the quiche to cool slightly, then slice and serve warm!
* Traditionally a tart pan is used when baking a quiche with a crust. Tart pans are shallower than their close cousin, the pie dish. The pans are typically used to ensure that the crust bakes evenly. However, since I wasn't worried about a crust setting beautifully, I opted for my pie dish.
