One of my favorites is Crustless Quiche. Lots of eggs, meat of choice, veggies, cheese (if you can do dairy). For meat i like either bacon or sausage but you could do it with chicken too and then add some butter or coconut oil to fatten the whole thing up. This makes enough for 6 servings along side something else. It is great re-heated or even cold.
1 lb bacon or ˝ lb sausage
Bacon fat if you use sausage (or butter or coconut oil)
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 like cut up asparagus)
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. (If you use sausage then Sauté it along with the onion and bell peppers in bacon fat.) 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 35-40 minutes or until filling is set but still moist.
Let rest for 10 to 20 minutes before serving.
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; (that is) in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul
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