CRUSTLESS QUICHE

We like this either warm with green beans and cauliflower mash or cold with salad or take it to work as part of a packed lunch to be eaten cold or zapped in the microwave. It’s easy to make but if you use a fatty cheese you may have to blot your quiche with kitchen towel


CRUSTLESS QUICHE

2 tbsp butter, divided
75g onion, chopped

3 rashers smoked streaky bacon, chopped into pieces

6 large eggs

375ml milk of your choice

150g cheddar cheese, grated

1 tbsp dried chives

1/2-1 tsp mustard powder

1/2 tsp salt

1/4 tsp black pepper
1. Pre heat oven to 190c/375f

2. Prepare bacon, onion and cheese


3. Heat butter in pan and fry onions and bacon until onions are beginning to soften


4. Beat eggs in a bowl then add milk while still whisking and add salt, pepper and mustard powder


5. In a greased cake tin or a silicone one spread onions, bacon and 3/4 of the cheese over the bottom of your baking tin


6. Pour egg and milk mixture over onions, bacon and cheese ( you may need at this point to spread them evenly across you quiche)


7. Place in oven and cook for 30 minutes

8. Remove from oven and sprinkle over remaining cheese and the chives, return to oven and cook for a further 10-15 minutes (the top should have a nice brown cheesy crust on it)


9. Remove from oven and allow to cool before slicing


This can be reheated as you need it by zapping a slice in the microwave.


4g carbs per serving

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