Crustless Broccoli Bacon Jack Cheese Quiche
Quiches sound old school but they're a great breakfast meal-prep recipe and also a great way of using up any extra veggies you have around. Make them crustless to keep your carbs low!
Equipment
- 10-inch pie dish
Ingredients
- 6 eggs
- 1 cup low-fat milk
- 1 cup Monterey Jack cheese grated
- 2 tbsp Parmesan cheese grated
- 1/2 tsp ground nutmeg
- 1/4 tsp ground turmeric
- salt + pepper to taste
- 1/2 yellow pepper diced
- 1/2 yellow onion diced
- 2 tbsp olive oil
- 1 cup broccoli cooked + chopped
- 2 slices bacon cooked + crumbled
Instructions
- Preheat your oven to 350F. Grease or spray a large pie dish and set aside.
- In a large bowl, whisk the eggs until slightly frothy. Whisk in the milk, cheese, and salt and pepper to taste until well combined.
- Chop the pepper and onion. Heat the olive oil in a small skillet over medium heat until the oil shimmers. Sauté the onion and pepper until the onion is translucent, about 3 minutes.
- Whisk the pepper, onion, chopped broccoli, and crumbled bacon into the egg and cheese mixture.
- Pour the mixture into the pie dish.
- Bake uncovered at 350F for 35-45 minutes, depending on the depth of your pie dish. The edges should be golden brown and the center of the quiche should be set, not jiggly.
- Serve and enjoy - preferably with a few slices of avocado!