Crust-less Quiche ZC Style

Mmm…. There is nothing in this world quite like bacon. It is the stuff that dreams are made of. Can you tell that I like bacon a lot?

Bacon and eggs are a great combination on a Zero Carb way of eating. This has to be one of my favourite ways to cook them together in a quick and tasty dish that you can eat hot or cold. Ideal for slicing up and taking with you to work or out on a picnic when you are not able to cook up some fresh meat to eat for lunch.

Ingredients for one (me sized) hot breakfast or cold lunch: (Adjust quantities to suit if you are cooking for more than one person.

3 large free-range eggs, beaten together with a good pinch of salt and ground black pepper

275 g streaky bacon (or 1 packet of Tesco Woodside Farm bacon)

Double cream (a good splash)

Cheddar cheese (about a handful, but this depends on how big your hands are)

Parmesan cheese (to taste)

Method:

Chop up streaky bacon into bite sized pieces and grill or bake for about 10 or 15 minutes until cooked but not too crispy. I do this in a glass baking dish so I can keep all the bacon fat in the recipe.

Pour a generous glug of double cream into your beaten eggs and whisk with a fork until combined. Pour egg mixture over the cooked bacon in the baking dish.

Sprinkle over a large handful of chopped or grated Cheddar cheese. Add some grated or shaved Parmesan cheese to taste.

Bake the quiche in the oven at around 200 C or equivalent until the eggs are set and the cheese is browned to your liking. This will take longer the more ingredients you use.

I have made this a lot of times using my big electric fan oven and it always comes out well, but since cooking this dish in a halogen oven I have found the egg mixture tends to fluff up much more giving a lighter texture to the quiche once cooked.

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