The other night, I realized I forgot to thaw out anything for dinner and had no plan really for what we were going to eat. That seems to happen more then I would like lately. Pregnancy brain is no joke. I will actually be getting ready in the morning and will say to myself, "Don't forget to get the chicken out to thaw"... Then in my car on the way to work, I will realize that I totally dropped the ball on that one. Again. Lucky I do keep some things on hand just for this reason. In a pinch, there are usually some leftovers hanging out in the fridge somewhere, or some cottage cheese or lunch meat to just make some sandwiches.
My favorite quickie dinner though, is making breakfast food. I could eat breakfast food for all three of my meals for the day. On this particular night though, I didn't want to go with the usual. I wanted to try to come up with something a little out of the norm for us. So I did a quick inventory of what we had on hand and thought, "Why not throw a bunch of this crap together and make a quiche"? The result ended up being something delicious that I will definitely be making again!
I loved the creaminess of the avocados and the cream cheese. The bacon added some great flavor to the inside, but next time, I will definitely add some more bacon to the top for some crunch and will include that in the recipe. Adding some sausage to the inside would be super yummy too or trying different cheeses or herbs. The options are endless!
Without further ado, I give you...
Crustless Cheesy Bacon and Avocado Quiche
(sugar Free • gluten free • low carb)
- 8 Eggs
- 1/2 C Heavy Cream
- 1/2 White Onion, Chopped
- 1/2 Tb Marjoram
- 1/2 Tb French Tarragon
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper
- 1/4 tsp Onion Powder
- 2 Avocados
- 5 oz Cream Cheese
- 3/4 C Shredded Cheddar Cheese
- 15 Strips Cooked Bacon
- Preheat oven to 350 degrees.
- Grease an 8x8 glass cooking dish.
- Crumble 10 strips of bacon and layer the bottom of the dish (reserve the rest for the topping).
- Cut avocados in half, remove seed and slice lines vertically and horizontally, then scoop out of skin with a spoon. Layer on top of the bacon.
- Cut up cream cheese into little cubes and layer on top of avocados.
- Scramble eggs and whisk in the heavy cream, chopped onion and seasonings. Pour on top of everything else already layered in the baking dish.
- Sprinkle half the shredded cheese all over the top.
- Crumble the rest of the bacon and add to the top of the dish.
- Sprinkle the rest of the shredded cheese over the bacon.
- Bake in the oven for 30 to 35 minutes or until the quiche is set in the middle.
This post is part of Food Renegade's Fight Back Friday and the Healthy Home Economist's Monday Mania.