Thursday, 3 December 2015
Lowcarb bacon and mushroom breakfast crustless quiche.
4 rashers of bacon cut in to pieces around an inch square or 25mm
A cup full of quartered mushrooms
6 tablespoons of double cream
Salt, pepper and dried mixed herbs to taste.
Mix the eggs, cream and seasoning in a bowl or pyrex jug
Place the bacon pieces and mushrooms into a non stick baking dish 8" x 1"
Pour over the cream and egg mix
Place into a pre heated oven at 190c and cook for twenty minutes.
This crustless quiche rises like a souffle and is best served hot.
This certainly makes a great start to the day,
but you could always enjoy it for lunch or even dinner too ... the possibilities are endless ...
All the best Jan