• Crustless bacon & tomato quiches

    Delicious gluten-free and low-carb bacon quiche recipe that is perfect for breakfast or as a light lunch!

    PREP TIME: 15 minutes | COOK TIME: 25 minutes | MAKES 12 | GLUTEN FREE | HEALTHY | LOW CARB | LOW SUGAR

     

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    INGREDIENTS

    • 250 g bacon slices, roughly chopped
    • 6 spring onions, sliced
    • 100 g feta, crumbled
    • 12 small fresh basil leaves
    • 100 g mixed cherry tomatoes, halved lengthways
    • 6 eggs
    • ½ cup cream

     

    METHOD

    PREHEAT the oven to 180°C. Grease a 12-hole muffin pan; line bases with discs of baking paper.

    FRY bacon in a pan over medium heat until crisp, about 5 minutes. Add spring onion and cook, stirring, for 2 minutes or until soft. Drain on a paper towel.

    DIVIDE  bacon mixture, feta, basil and tomatoes, cut-side up, between muffin holes. Beat eggs and cream in a jug and season. Divide mixture evenly amongst muffin holes.

    BAKE quiches for 18 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack. Serve warm or cooled.

    TIP: For less mess and convenient packaging, bake these bacon quiches in paper cupcake liners.

     

    Crustless bacon & tomato quiches

    Serves: 12
    Prep Time: 15 minutes Cooking Time: 25 minutes

    Ingredients

    • 250g bacon slices, roughly chopped
    • 6 spring onions, sliced
    • 100g feta, crumbled
    • 12 small fresh basil leaves
    • 100g mixed cherry tomatoes, halved lengthways
    • 6 eggs
    • ½ cup cream

    Instructions

    1

    Preheat the oven to 180°C. Grease a 12-hole muffin pan; line bases with discs of baking paper.

    2

    Fry bacon in a pan over medium heat until crisp, about 5 minutes. Add spring onion and cook, stirring, for 2 minutes or until soft. Drain on a paper towel.

    3

    Divide bacon mixture, feta, basil and tomatoes, cut-side up, between muffin holes. Beat eggs and cream in a jug and season. Divide mixture evenly amongst muffin holes.

    4

    Bake quiches for 18 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack. Serve warm or cooled.

     

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