"I love making these little crustless mini quiche. They are so easy to do, and you can freeze a whole batch of them for school lunches. Add whatever vegetables or cheeses you fancy. How about some spinach at the bottom, a chunk of blue cheese, cream cheese, asparagus, mushrooms etc. They have only 1.2g carbs and high in fat to keep you full for longer. You can even use the same principle to make a crustless regular quiche. Line a regular quiche dish with bacon, crack eggs on top, add vegetables, cheese and seasoning. Add salmon, cream cheese and dill? That would be my favourite.
CRUSTLESS MINI QUICHE
6 rashers bacon
6 cherry tomatoes
50g cheese grated
salt/pepper to taste
Line each cupcake case with the bacon, making sure the sides and bottom are fully covered.
Crack an egg into each bacon lined case.
Place a cherry tomato into each egg, sprinkle with the grated cheese and finish off with salt and pepper to taste.
Place each cupcake case onto a baking tray and bake at 180C for 15 minutes."