I love a good quiche, but being low carb and gluten-free makes indulging in this classic brunch dish more complicated. My husband Tuan fixed this problem by making a quiche without a traditional crust but using cheese instead and it turned out great.
-Bacon (pastured is best!), 8 slices
-Broccoli, 1 cup
-Onion, 1 cup
-Bell peppers, 1 cup
-Asparagus, 1 cup
-Heavy cream, 1/4 cup
-Cream cheese, 6 ounces
-Shredded mozzarella, 1 cup
Pre-heat your oven to 350 degrees Farenheit.
Start by cutting the bacon into bite-size pieces and start cooking it on the stovetop over medium heat until it gets slightly crispy. Meanwhile, cut up your other vegetables. You could easily substitute veggies in this dish, as well as the amount of each vegetable - above is a rough guide. Add the onions to the bacon and allow them to carmalize slightly - the bacon grease will infuse a delicious flavor. Add the remaining veggies to the bacon that is cooking and saute. Put a bit of italian seasoning and/or garlic salt for some additional flavor.
Meanwhile, take 8 eggs (pastured with orange yolks are the most nutritious) and blend them with the heavy cream and cream cheese. Put a pinch of sea salt in there too. You can use a blender, whisk, hand-beater, food-processor, or stand mixer for this.
Drain the grease from the bacon-veggie mix and discard. Mix everything that you've cooked all together and pour into a greased pie pan. Put into the oven for 30 minutes. Then add the mozzarella on top and change the oven setting to broil and broil that for 5-7 minutes, or until golden brown on top. The broiled cheese will give the quiche a cheesy outer crusty shell. Cut like a pie and serve.