Crustless Bacon and Brussels Sprout Quiche

Crustless Bacon and Brussels Sprout Quiche

• 6 strips cooked bacon, chopped

• 1 cup shredded brussels sprouts

• 1 cup yellow onion. diced

• 8 oz. crumbled Feta cheese

• 7 oz sharp cheddar cheese, grated

• 1 cup Cream

• 5 eggs, beaten

• 1/2 teaspoon fresh grated nutmeg

• 1/4 teaspoon cracked pepper

1. Pre-heat oven to 425 degrees. Spray oil into pie dish.

2. For filling, pre-heat large skillet over medium heat. Use 1 tablespoon of left over bacon grease to cook onions on medium low heat until onions are browned. (10-12 minutes) Add shredded brussels sprouts. Turn heat to high and cook for one minute or until sprouts are wilted. Let cool. Fold cheeses and chopped bacon into sprout mixture, then spoon into the greased pie dish. Place dish on a baking sheet for easy removal from oven.

3. In a medium bowl, whisk together eggs, cream, nutmeg and pepper. Pour over sprout mixture

4. Bake quiche for 25-30 minutes or until crust is golden brown and egg mixture is set. Remove from oven and let rest for 15 minutes before serving.

This is delicious warm or cold and can stay in refrigerator for three days. I make a double batch so I can freeze some also.

Try to use grass fed dairy ingredients and pasture raised eggs and bacon.