SPINACH AND BACON CRUSTLESS QUICHE
Tantalize your taste buds with a delightful combination of spinach and bacon crustless quiche. Ready in 30 min contains zero net carbs.
Cooking Tools
- 1 Frying pan
- 1 Baking tray ceramic or glass
Ingredients
- 1 large Onion
- 2 tbsp Butter
- 2 slices Bacon - omit for vegetarian option
- 4-5 cubes Frozen pinach - or 1 cup lightly packed fresh spinach
- 1/2 cup Grated courgette - optional
- 1 tsp Garlic powder - or 1 minced garlic
- 1/3 cup Liquid egg whites - or egg whites from 4 eggs
- 3 whole Eggs
- 2-3 tbsp Unsweetened almond milk - or milk of your choice
- 3 tbsp Oat fibre - ore potato fibre or bamboo fibre
- 50 g Cheddar cheese - grated
- 50 g Stilton cheese - use feta for less calories
- Salt - to taste
- Black pepper - to taste
Instructions
- Set the oven on the fan to 180 ℃.
- Sice onion and cube bacon, chop spinach.
- Melt the butter in frying pan, add sliced onion and fry until light brown, adding water occasionally if it's too dry. Add grated courgette if using.1 large Onion, 2 tbsp Butter, 1/2 cup Grated courgette
- Add cubed bacon bacon, stir fry until cooked.2 slices Bacon
- Add the chopped spinach to the pan and cook while stirring until it wilts. Add garlic salt and pepper.4-5 cubes Frozen pinach , 1 tsp Garlic powder, Salt, Black pepper
- Transfer all to the backing tray, sprinkle well with oat fibre and lightly mix.3 tbsp Oat fibre
- Grate cheese on the top.50 g Cheddar cheese, 50 g Stilton cheese
- Mix eggs with egg whites and milk and pour them into the baking tray.1/3 cup Liquid egg whites, 3 whole Eggs, 2-3 tbsp Unsweetened almond milk
- Poke with a fork to evenly spread the egg mixture over all ingredients.
- Bake at 180℃ for 15-20 minutes or until the top of the quiche is golden brown.
