June 21, 2021
I love to make crustless quiches at the beginning of the week. Then I have a fast, easy and healthy breakfast or lunch ready to go. I made this one today and it might my new favorite! All of these flavors go SO well together! And it is a great way to eat more veggies too!
Bacon, Kale, Mushroom and Goat Cheese Crustless Quiche
4 slices of bacon, diced
8 oz. package of baby portobello mushrooms, sliced
1 small shallot, finely diced
1 garlic clove, minced
3 cups of kale, finely chopped
5 sprigs of fresh thyme
6 eggs, beaten
1/2 cup milk
Kosher salt and pepper to taste
4 oz. goat cheese, crumbled
Cook the bacon in a skillet until it is nice and crispy.
Move the bacon to a paper towel lined plate and leave 1 tbsp of bacon fat in the skillet.
Add the mushrooms and shallots and cook until they have softened and the shallots are translucent.
Add the thyme, kale and garlic and cook until the kale begins to wilt.
Remove the stems from the thyme sprigs.
Remove from the heat, add the cooked bacon and stir. Allow it to cool a bit.
Beat the eggs and milk together and season with salt and pepper.
Spray a pie dish with cooking spray.
Pour the veggies and bacon into the pie dish and spread into a single layer.
Crumble the goat cheese on top.
Pour the egg and milk mixture over top.
Bake at 350 degrees for about 40 minutes, until puffed and golden.
Yum!! I have a feeling that I will be making this one a lot this summer!