Today is the start of my food experimenting bonanza! I’ve been trying to think of different foods that I can easily make over the weekend and take with me to work for breakfast or lunch. Also, things I can make that hopefully my picky daughter will eat. She eats really well at nursery, but for us she only eats select foods. I’m also going to try to cook with her this weekend and see if it helps!
I love eggs and often crave them for breakfast. My work only has a microwave, so I am rather limited on ways to make food that isn’t already cooked. I’ve done microwaved scrambled egg at work, but lets be honest it tastes crap that way. Something about being in a frying pan makes it taste better and come out much more fluffy. Then I thought quiche is a really versatile food that you can eat hot or cold. I can quickly shove it in my gob while making a cup of tea if I’m in between meetings or heat it up, sit down and enjoy it properly.
I used what was left over in our fridge before our weekly shop. Of course you can throw whatever you want in a quiche; this recipe is really flexible. If you do swap and change ingredients, just keep in mind that this will alter the nutritional macros. My bacon and avocado crustless quiche is delicious, filling and only 168 calories per slice! Not to mention it is low carb, high protein and full of good fats! You can’t go wrong with this dish.
Bacon and Avocado Crustless Quiche – serves 4
4 medium eggs
2 bacon medallions, trimmed of fat and diced
1/2 medium avocado, diced
1/2 onion (colour of your choice, I used white as it was in my cupboard), diced
6 baby button mushrooms, thickly sliced
30g reduced fat cheddar cheese
2 tsp garlic powder
1 tsp Italian seasoning, black pepper and thyme
2 tbsp grated parmesan cheese
Preheat oven to 180c and grease (or line with parchment paper) a 9″ baking dish. Cook onion, bacon and mushroom in a frying pan with frylight on medium heat, just until the bacon is cooked. Beat eggs in a bowl and add all ingredients except the parmesan cheese.
Pour mixture into the baking dish and dust the top with parmesan cheese. Bake in the oven for around 30-40 minutes or until the quiche is nicely browned on the top and cooked all the way through. It’s as easy as that!
Transfer to a wire rack to cool before slicing into 4 generous slices. We had this on our own while it was still warm, though I will admit to scoffing down a strawberry yogurt while it cooked!