When I used to eat grains, my favorite part of the quiche sometimes was the crust itself. Who would’ve ever thought that I’d come up with a quiche recipe that was crustless? I swear by it though! This makes an amazing, healthy and clean paleo breakfast or you can switch things up and try it as a lunch or dinner. I like to make a nice big, hearty quiche on Sunday nights and enjoy the leftovers into the coming week for breakfast and lunch. What a treat!
- 1 whole package of bacon
- 1 large onion
- 6 large eggs (room temperature)
- ½ cup coconut milk or raw, grass-fed milk or half and half
- ¾ cup shredded Daiya cheese (Jalapeno is preferred)
- Preheat oven to 425F degrees
- Bake your bacon on oven rack or pan fry it.
- Let cool and drain.
- Chop your bacon into small pieces.
- Slice onion into thick round pieces leaving them in ringlets.
- Brush with oil of your choice.
- Place on a rack in a Pyrex dish or a roasting rack and bake for about 15-20 minutes until soft and shiny.
- Some will be crisped and some will be moist. The variety blends well with this dish.
- Place bacon in greased pie dish and top with whole onions.
- Whip eggs and milk with a hand mixer.
- Pour over onion/bacon mixture.
- Add shredded paleo friendly Daiya cheese and push down into the eggs a bit. (use any cheese you like if you are on dairy).
- Bake for 20-25 minutes at 425F degrees.
- Turn oven down to 325 degrees.
- Cover dish lightly with tin foil, place back in oven for about 15 more minutes.
- Uncover dish and place in oven for another 5 minutes (if needed).
- The quiche is done when you feel light firmness and a “spring back” feel in the middle.
- Let cool slightly.
This recipe is excellent the next day heated and served with any type of salsa or sliced avocado. Yum!