Adapted from: www.foodrenegade.com/texas-style-crustless
6 to 8 slices of bacon
1 medium sweet onion, diced (yellow onion works fine)
1 medium red bell pepper, diced
10 oz. fresh baby spinach (or other veggie of choice)
12 - 16 ozs of grated cheddar cheese
(Reserve a bit of cheese to sprinkle over top last few minutes of baking if desired)
5 eggs, beaten
1/2 C milk (I used half & half and it was delish)
Pinch of cayenne
1. In a cast iron skillet, grill bacon over medium heat until cooked. Remove bacon from skillet and add onions & red bell peppers. Cook until onion becomes translucent. Add spinach and stir until wilted or if using asparagus, just toss it in. Remove pan from heat, stir bacon back into mix.
2. In the meantime, mix cheese, eggs, milk, and cayenne in a medium mixing bowl. Add vegetable and bacon mix and stir until blended.
3. Grease a 10-in pie pan with butter. Pour quiche mixture into pie pan. Bake at 350F for 40-45minutes or until filling is set.
Let rest for 10 to 20 minutes before serving.
If you want to make it even richer toss in a couple extra egg yolks. I did that because I had them left over from the grain-free granola recipe which takes just whites. It was a good idea...yummmm
Edited by: ANIDUCK at: 8/22/2011 (09:18)
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| current weight: 133.0