Recipe of the Week: Crustless Quiche

A Special Mother’s Day Breakfast: Crustless Quiche
From chef and Go Figure co-owner, David MacDonald
This flavorful and nutritious recipe provides a hint of crust without crust.

-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. 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 flowers on the table. Celebrate the moms in your life with this beautiful, delicious, and healthful gourmet meal!

Copyright David MacDonald, 2012

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