Wednesday, August 23, 2017

Rainbow Bacon Crustless Quiche

Preheat the oven to 375 degrees, with the rack in the center.

Using a food processor, slice the following washed vegetables (really, whatever you have on hand, preferably of multiple colors) and place (mixed  together) in a large rectangular casserole dish, greased:

1/2 bunch kale
4 carrots, topped
1 large sweet onion
1/4 head red cabbage
1 small summer squash
1 small zucchini squash
2 large bell peppers, each a different color

In the meantime, fry in a pan a single package of bacon until crispy. Lay out on paper towel to cool.

In a medium bowl, whisk together one and a half dozen organic eggs. Add one and a half teaspoons of salt and a tablespoon of mixed organic herbs. Add one half cup grass-fed milk, goat milk, or unsweetened and unflavored almond milk.

Using a food processor on the grated side, grate a block of cheddar cheese to make approximately 1 to 2 cups of grated cheese. Set aside.

Pour the egg mixture evenly over the vegetables in the casserole dish. Pour the bacon grease from the pan used to cook the bacon evenly into the casserole dish. Crumble the bacon and spread evenly on top. Sprinkle the cheddar cheese evenly on top.

Bake uncovered for 30 minutes or until golden brown on top, then cover with a cookie sheet or foil for another 20 minutes. The casserole is done when the egg has set. Enjoy for any meal of the day!



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