Mother’s Day Quiche

In honor  of Mother’s Day: try this recipe!

 A Special Mother’s Day Breakfast:  Crust-less Quiche

This flavorful and nutritious recipe provides a hint of crust without crust. [divider]

4 turkey bacon pieces cut in ½ inch pieces

¼ cup chopped onion

1 cup steamed broccoli (a few  stalks), then chop into ½ inch pieces

5 eggs                                                                       1 tsp.  salt

¼ cup scallion tops or chives                             1 Tbsp. cornstarch

2 Tbsp. butter                                                        ¼ cup feta

¼ cup almond flour (Bob’s Red Mill carries this: it is just blanched almonds very  finely ground, so it has healthy fats, and is low carb) (pricey, but worth it!)

½ cup half- and- half (special treat, only a little carbs/serving)

Saute bacon and onion in a little olive oil until crisp.  Steam broccoli until soft.

[divider]

Blend eggs in blender with  cornstarch, half-and-half, and salt.   Heat 9 inch glass pie pan in oven with  butter or  Land O’Lakes butter/olive  oil  spread.   When melted,  coat bottom and sides with almond flour and sprinkle with salt.

Sprinkle bottom with  broccoli.  Pour  in egg mixture.  Sprinkle bacon, onion, chives over eggs, and feta chunks over top.  Bake 350 degrees for about 30 minutes or until firm.   Cut like pie for serving.

Accompany quiche with  some sliced strawberries with  a little  agave  (low-glycemic natural sweetener) drizzled over the top and a dollop of whipped cream (freshly  whipped, or a low carb canned one such as Land O’ Lakes.)

To make it a really special breakfast, serve on your best dishware with some pretty spring flowers on the table.

Celebrate the moms in your life with this beautiful, delicious, and healthful gourmet meal!

©David MacDonald, 2012

 

crustless quiche, eggs, healthy, mothers day

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