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Crustless Quiche

Two eggs and a piece of bacon walk into a bar. The bartender says, “Sorry, we don’t serve breakfast here.”

Good thing this isn’t a bar because life without eggs and bacon would be a sad life, indeed. But this isn’t your traditional eggs and bacon breakfast. This crustless quiche is simple, but is something you could serve for brunch.

The beautiful simplicity of a crustless quiche will do well for any crowd. If you are feeding a crowd, pair it with some plain greek yogurt and berries in small bowl.

Crustless Quiche

crustless quiche garnished with green onion and tomato


Print Recipe
Crustless Quiche
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Cook bacon on medium high heat for 2-3 minutes per side or until crispy. Drain on paper towel covered plate and set aside for later use.
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  3. Chop tomato.
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  4. Finely chop red onion and green onions.
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  5. Crack eggs into a bowl. Add cottage cheese and sour cream to eggs. Whisk until smooth.
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  6. Drain all but 1 tbsp of the bacon drippings from the skillet. Add the tomatoes, red onion, green onion, and shredded red cabbage to the skillet and sauté for 2-3 minutes. Crumble bacon into pieces and add to the skillet. Stir all of the ingredients together.
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  7. Pour eggs into round baking dish, then top with bacon and veggie mixture.
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  8. Top with 2% shredded colby jack cheese. Bake for 25-30 minutes.
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  9. Let sit for few minutes. Slice and serve warm. Top with additional tomatoes and green onions if desired.
    Crustless Quiche
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