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Crustless Spring Quiche Recipe: Dairy & Gluten Free
Crustless quiche is not only low in carbs but it's gluten-free so Keto and Paleo-Friendly! Use up your greens and make this quiche for breakfast or for lunch! Or even for dinner; why not?
Course
Entree
Cuisine
American
Keyword
Vegetable
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Calories
232
kcal
Author
Karen Lee
Ingredients
10
Pastured Eggs from Free Roaming Chickens
1
c
Cooked Bacon Bits
2
c
Asparagus
cut in 1 Inch pieces
1
c
Potato Hash
Sweet potato hash works great too!
1
tablespoon
Finely Chopped Fresh Tarragon
or 1 teaspoon Dried Tarragon
1
tablespoon
Chopped Fresh Parsley
or 1 teaspoon Dried Parsley
Pinch
of Sea Salt and Black Pepper
US Customary
-
Metric
Instructions
Preheat oven to 400°F.
Place the greased skillet or pie pan on the middle rack until ready to pour the egg batter.
Mix 10 eggs in a medium size bowl.
Add chopped cooked bacon bits.
Add asparagus, parsley and tarragon and mix gently.
Season with pinch of salt and pepper.
Carefully, take out the skillet or the pie pan from the oven. Lower the oven temperature to 350°F.
Pour the egg mixture into the skillet.
Gently, spoon the potato hash on top and don't mix.
Carefully place the skillet or the pie pan back in the oven on the middle rack.
Bake for 20-30 minutes or until a toothpick when inserted comes out clean.
Serve immediately.
Nutrition
Calories:
232
kcal
|
Carbohydrates:
8
g
|
Protein:
17
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Cholesterol:
291
mg
|
Sodium:
436
mg
|
Potassium:
395
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
800
IU
|
Vitamin C:
6.4
mg
|
Calcium:
61
mg
|
Iron:
2.9
mg