Crustless Quiche

To keep my breakfasts interesting during this sugar detox, I needed something else besides scrambled eggs!  So, here enters the crustless quiche.  It was very tasty!  I first made it yesterday but today even reheated it is delicious.  I know I won’t be able to eat all of it right away so I froze some of it and plan to microwave it to heat it up.  That way it will last me more than a few days.  Love the ease of it!

One bonus of a dish like this is that you can really substitute any vegetables into it that you want.  My only recommendation is that if you do not use zucchini, reduce the amount of coconut flour. I mainly had the coconut flour in there to absorb the zucchini’s extra moisture.  Other than that, add any veggies you have on hand to it.  And, for that matter, you could substitute any meat into it besides bacon or even leave the meat out if you want.  I LOVE how versatile quiche can be.

Crustless Quiche

Crustless Quiche

2 carrots, shredded
1 zucchini, shredded
1 yellow paper, thinly sliced
12 eggs
2 heaping Tbsp. coconut flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. sea salt
1/2 tsp. fresh papper
6 strips bacon, cooked and cut into small pieces
1 Tbsp. coconut oil or olive oil

Combine all ingredients in a large bowl, mixing well. Grease a 9 x 13 well and pour ingredients into the pan.

Bake at 375 for 30 minutes or until an knife inserted in the center comes out clean.

Slice and serve. Extra quiche can be frozen and reheated in the microwave.

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