NJBC Eats: Dana's Protein-Packed Quiche
Although Spring holidays are a little bit different this year, that doesn’t mean you can’t enjoy a delicious and healthy meal with your family. One of my favorite recipes is a spinach bacon quiche from Low Carb Maven that is made without a crust. It also makes an ideal bariatric meal when you substitute unsweetened almond milk or 1% milk for the heavy cream. It’s so full of flavor you won’t miss the crust or cream one bit! You can also change up the vegetable and protein ingredients for whatever you have on hand. My kids like it made with ham and broccoli and will eat it any time of the day. Packed with protein and fiber, it’s the perfect brunch dish. I hope you and your family love it as much as we do!
Crustless Bacon Spinach Quiche
1/3 pound bacon, cooked and chopped
16 ounce bag frozen spinach, thawed and squeezed dry
6 large eggs
2 ounces onion, thinly sliced or minced, (about 1/4 of a medium onion)
3/4 cup unsweetened almond milk or 1% milk
8 ounces Swiss or cheddar cheese, grated
3/4 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg
1. Cook the bacon until crisp and chop.
2. Grease a pie plate or 8x8 glass dish. Preheat oven to 350 degrees F.
3. Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese.
4. Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.
Adapted from Lowcarbmaven.com to meet a bariatric diet.