Did another crustless quiche this weekend, saving some time and work in the process.
Did another crustless quiche this weekend, saving some time and work in the process. I had bacon cooked and refrigerated the day before, so I just chopped a few slices and microwaved them right in the glass pie dish for a bit, which rendered a perfect amount of fat for me to add the chopped shallot to and nuke a bit longer, then swirled the mixture around the dish. Bacon and onion done, ready to add the eggs, cheese, cream, and bake! Plus, it greased the dish!
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is it done yet?
I made it Saturday. Lol. There’s still 6 pieces left
Made another batch today! This one had mushrooms and Swiss cheese in it, also. Each one makes 8 small wedges and I’ll have one at breakfast for several days. I just cut the pieces out and lay them in a shallow container to put in the fridge and they stay decent.
make with a crust and then in suave voice i’ll “bby i’ll eat yo crust”
Lol
I don’t think you’d like my idea of a crust. It’d either be a Fat Head style crust (http://shecallsmehobbit.com/2015/11/hobbits-keto-fathead-pie-crust/) or almond flour.
if it has a good texture i might like it. the ingredients look reasonable, but I’m not sure how many things i’ve eaten with nut flours
I guess when you’re like me and haven’t eaten a lot of regular flour for many months, you don’t notice the difference. But I’m told the Fat Head style pizza crust is nice, and most folks can’t tell it apart from say, a homemade pizza dough (where the recipe/name originated: http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/)