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!
- 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.
When eggs are used in any recipe and not specified in terms of size, always use large and NEVER use jumbo. The jumbo eggs can turn your muffins into wet mush, your cookies goop, and on and on. Always use room-temperature eggs.
This recipe is excellent the next day heated and served with any type of salsa or sliced avocado. Yum!