Crustless Bacon and Bok Choy Quiche
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This versatile Crustless Bacon and Bok Choy Quiche goes from brunch buffet to dinner table in a snap.

This versatile Crustless Bacon and Bok Choy Quiche goes from brunch buffet to dinner table in a snap.

Life is like a quiche.  A mosaic of flavors never knowing what you are going to end up with. It’s a blank canvas ready to be filled with your favorite savory ingredients.  Bursting with flavors.

This versatile Crustless Bacon and Bok Choy Quiche goes from brunch buffet to dinner table in a snap.I was lucky to have a chock full of vibrant greens delivered right to my door from Jade, Asian Greens and San Miguel Produce.

This versatile Crustless Bacon and Bok Choy Quiche goes from brunch buffet to dinner table in a snap.I knew breakfast for dinner was a way to sneak in these greens without someone even knowing.  My blank canvas was starting to take shape.  I also knew that bacon is a way to a man’s stomach err, heart.  Right?  Or something like that.

The hubby practically ate the entire quiche.  Melissa and I managed to get a piece of the pie, but the rest, well he ate the rest of the quiche.  Life if funny that way.  I truly didn’t even think he would eat it.  But he did and has been asking for more ever since.

This versatile Crustless Bacon and Bok Choy Quiche goes from brunch buffet to dinner table in a snap.

Crustless Bacon and Bok Choy Quiche
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 6 ounces Baby Bok Choy, chopped
  • 2 shallots, chopped
  • 6 slices bacon
  • 1 cup heavy cream
  • 3 eggs
  • 1/8 cup almond meal
  • 1/4 cup shredded cheese
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon Himalayan sea salt with truffles
Instructions
  1. Preheat oven to 326 degrees F.
  2. Whisk the eggs, cream, cheese, almond meal, salt and pepper, in a medium bowl. Set aside
  3. Fry the bacon. Cut the bacon into bite sized pieces, set aside
  4. Drain the fat but don’t clean the pan.
  5. Add the chopped shallots and cook until softened. (about 3 minutes)
  6. Add the chopped Bok Choy and continue to saute until the Bok Choy is wilted.
  7. Scatter the cooked bacon, shallots and bok choy as evenly as you can into a 9-in pie plate.
  8. Pour the egg mixture on top
  9. Bake about 40 minutes.
  10. Can be served hot, warm, cold or room temperature.
Serving size: 65 g Calories: 129 Fat: 11.2 Saturated fat: 5.4 Carbohydrates: 2.0 Sugar: 0.5 Sodium: 206 mg Protein: 5.7 Cholesterol: 91 mg

Thanks for stopping by and have a great day.

Marlene

 


Comments

Crustless Bacon and Bok Choy Quiche — 3 Comments

  1. Thanks for another way to use up my bok choy. I tweaked it a bit added a bell pepper, mushrooms and omitted the shallots since I didn’t have any. I also wanted a large one so added and extra cup of milk and one egg. My pan is 10 inches. I was also nervous about it sticking to the dish so I oiled it and sprinkled ground almonds over it. Came out beautifully.

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