Bright Line Eats

I made this for dinner last night and will also be having it for lunch today! It’s a great make ahead or batch baking meal as it makes 6 servings.

Start by cooking your bacon in a 400 degree oven for 20 minutes. When done drain with paper towels to remove as much of the excess grease as you can. Place your pie plate (I recommend deep dish) on your food scale and weigh out 4oz of the bacon crumbles in the bottom. I sprinkled minced onion over the top, but you could use diced onion as well.

Next add 3oz of cheese. I used Swiss cheese (as this will make a similar flavor to quiche Lorraine, my favorite!)

Next add your veggies. I added almost 4oz of spinach, remember this will cook down and not have as much volume at the end.

Beat together 6 eggs and 1 cup of half and half. Season with salt, pepper, cayenne and garlic powder. Pour this over the top of your meat/cheese/veggies in your pie plate. Mix around to make sure that the egg is fully incorporated, all the way to the bottom.

Cook the quiche in a 350 degree oven for 45 minutes, or until the center is completely firm with no jiggles. Cut into sixths and this will be your full protein and fat, plus 1oz veggie. I added a 13oz salad for dinner last night and will add 5oz cucumbers and an apple for lunch today. Recipe to follow.

crustless quiche

• 6 eggs
• 1 cup half & half
• Salt and pepper, to taste
• 1/4 tsp cayenne pepper
• 1 tsp garlic powder
• 4oz cooked and crumbled bacon
• 3oz shredded Swiss cheese
• 1/4 cup minced onion
• 4oz spinach

Cook bacon in 400 degree oven for 20 minutes. Remove to paper towels and crumble.

Whisk together eggs, half & half, salt, pepper, cayenne and garlic powder. Set aside.

In pie plate place crumbled bacon, minced onion, cheese and spinach. Pour egg mixture over the top and mix to incorporate.

Place in a 350 degree oven for 45 or until center is firm, not jiggly. Allow to cook for 5 minutes.

Makes 6 servings

Enjoy!