"This simplified version of the classic French tart requires no pastry skills, reducing the prep and cooking times. It is delicious served warm from the oven or cold as leftovers the following day, making it a great option for a work lunch or picnic"... and fits well with my LCHF menu plans!
Ingredients
Serves Four
low-calorie cooking spray
8 lean bacon rashers, roughly chopped
1 onion, finely chopped
6 large free-range eggs
100g/3½oz Cheddar, grated
2 tbsp chopped fresh tarragon
2 tbsp finely chopped fresh chives
100g/3½oz cherry tomatoes, halved or quartered
salt and freshly ground black pepper
crisp green salad, to serve
Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.
3. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.
4. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice.
From original idea here
2. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.
3. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.
4. Lightly spray a 20–22cm/8–8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes. Bake for 30–35 minutes, or until just set and golden. Serve warm or cold, sliced into wedges with a crisp green salad of your choice.
From original idea here
pretty lily-of-the-valley, you can read more about these flowers here
~ wishing all readers a happy day ~
All the best Jan
26 comments:
Looks good to me. Love lilies of the valley. They smell so good.. I hope you're having a good weekend.
...we should try crustless.
Me gusta el quiche. Te mando un beso y gracias por la receta.
Quiche Lorraine is always a good option.
I have made the crustless quiche. YUM!
Now I got a craving for Quiche
Usually make mine crustless, well sometimes.
This might just be on the menu here today. I have a box of eggs that need using up. Xx
Looks very yummy!
This sounds great! Have a great week, hugs, Valerie
Looks delicious, I would like it crustless too.
Take care, enjoy your day and have a great week!
Love the lily-of-the-valley - ours disappeared.
My mother was a fan of lily of the valley. In fact, I remember that she wore a perfume called 'Lilly of the Valley" . Your recipe looks delicious and pretty too...
This looks delicious. I have recently had crustless quiche and plan to make mine that way the next time I make a quiche.
It looks delicious!
hugs
Donna
I can almost smell the lilies of the valley!
looks great and tasty food dish dear Jan
wishing you health peace and joy amen
Yummy -Christine cmlk79.blogspot.com
This really looks very good. I like that it has no crust.
The idea of giving up the crust on a quiche isn't as bad as giving up the crust on a pie. But I understand why some people don't want a crust. Happy new week to you both!
Every day I am amazed by your recipes, thank you for sharing them.
Have a great week.
Best regards.
Otra interesante receta. Los lirios de los valles, son preciosos. Besos.
I've never tried this, but I like the crust... And lately I've been lazy and have been buying my quiche ready-made at the grocery *sigh*
this sounds really good. i make these often on holidays and i like sliced tomatoes on the top. i must be honest, i use pie crust and really like that!!
This is a very delicious recipe. I have always avoided making quiche because of the pastry, but this version is very doable. Thank you so much!
Hope you enjoyed a lovely weekend!
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