Crustless Quiche

I make one of these each weekend and they last me for 8 breakfasts (well, you can have a piece for lunch or dinner, too!).

INGREDIENTS

3 slices bacon
½ small shallot, diced
1 cup Swiss cheese – grated
6 large or 9 medium eggs
1 cup of heavy cream
salt & pepper
handful of chopped leeks

DIRECTIONS
With a knife, remove the white bulbous root from the leeks and separate the leaves, then place the leaves into a sink full of water *.

While leeks are soaking, slice bacon into lardons and fry it in a pan until very crisp. Remove bacon pieces with a slotted spoon and set onto a paper towel-lined plate. In the bacon pan, add the diced shallots and cook until slightly softened.

While bacon is cooking, grate the cheese and set aside.

Remove leeks from the water in the sink, cleaning each piece well with your hands. Dry leaves with paper towels. Slice leeks lengthwise if very wide, and then slice into small pieces. Otherwise, simply slicing them is fine, if you like longer, curly pieces of leeks in your dish.

In a large bowl, crack in the eggs and add the cream, salt & pepper, then whisk until foamy and doubled in volume.
In a greased pie dish, cover the bottom with chopped crisp bacon pieces. Cover layer of bacon with chopped leeks and shredded cheeses.

Pour egg mixture over the items in the dish, bake at 350 for 40 minutes. Makes 6-8 servngs.

Note:
You can also layer parts of the bacon, cheese, and leeks and save some for the top, but most of the time, the egg mixture will force the other ingredients up to float and suspend in the mixture.

* Leeks are very sandy, and the grit will float to the bottom of the sink and the leaves will stay on top. Don’t skip the soaking step! Sand is very unpleasant to bite into, and can ruin your dish and your teeth!

There’s TONS more breakfast recipes in my ebook, Diabetic to Ketogenic: Reclaim Your Health With Real Food