I don’t know why, but I’ve always found the idea of making a “quiche” quite intimidating. Maybe because the french word sounds fancy and that implies that it’s difficult to make. Since I’m trying out the Banting lifestyle, I decided this morning that I would give it a go. This is a no-crust quiche so that skips the difficult part, and also makes it extra low-carb! Still, it turned out super and fluffy and delicious and tastes like everything that you’d think a quiche should taste like.
Step 1: Preheat oven to 180˚C. Butter or spray an oven proof dish or quiche pan.
Step 2: Beat the eggs and cream together. Add salt and pepper to taste
Step 3: Fry the onion, bacon and mushrooms in a little butter before adding to the egg mixture. I added some cumin. cayenne pepper and dried mixed herbs for extra flavor.
Step 4: Pour the mixture into the dish and bake for 45 minutes until golden brown.
Tip: You can skip the meat and add cherry tomatoes, spinach, asparagus and capers for a vegetarian quiche.
Tip: Make individual portions by separating mixture into ramekins.
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