Crustless quiche is a fairly common lunchbox filler that I make for packed lunches. It also makes a great lunch, a light evening meal or would be good for breakfast.
I take all the ingredients usually used in quiches with the exception of dairy products and put the in a baking tin without the crust. It is just as rich and satisfying as a regular quiche, but no gluten or dairy.
And because you are not having to make the crust, it is really quick and easy to make.
This particular one includes bacon, mushrooms and asparagus in the filling
Eggs are a stage 2 reintroduction. When reintroducing foods on the AIP, I recommend this guide.
Bacon, Mushroom and Asparagus Crustless Quiche
- 1 onion – chopped
- 8 thick rashers of bacon – chopped
- 12 crimini mushrooms – sliced
- 1 small bundle of asparagus – chopped into small sections
- 8 eggs beaten
- 2 tbsp coconut milk
- sea salt and black pepper to taste
Preheat the oven to 180°C/350°F.
Put the chopped bacon in a skillet and cook gently over a medium heat until the fat runs and the bacon is crisp. Remove the bacon leaving as much fat in the pan as possible.
Add the onion to the fat in the skillet and cook until golden brown and soft. Add the mushrooms and cook until tender. Then add the chopped asparagus. Cook for a few minutes until it is a bright green colour.
Mix the bacon, onion, mushroom and asparagus together in a bowl.
Separately, beat the eggs with the coconut milk and season to taste with salt and pepper.
Mix the egg mixture with the bacon mixture and pour the entire contents into a 9″ diameter circular baking tin. I use a silicone one for ease of removal.
Put the quiche in the preheated oven and bake for 25-30 minutes until the egg is set and the top is starting to brown.
Cool in the tin.
This can be served warm or cold.
Shared at Fresh Foods Wednesday #80