As with almost all the recipes I post, you can pretty much eliminate or add anything as you please. Don't like mushrooms? Nix them. Really love tomatoes? Add more. Simple as that.
Here's some pictures to get you craving them. You may notice there aren't any pictures of it actually done. That's because I forgot to take any before we ate them all over the past few days. Fail. Time to use your imagination.
Mini Crustless Quiche
Servings: 12 muffins Prep Time: 20 minutes Bake Time: 20-25 minutes
1/2 package bacon
2 stalks green onion
1 cup spinach
9 cherry tomatoes
4 tablespoon coconut milkfat* from the top of a can of coconut milk or whole milk (read about coconut milkfat benefits here)
salt & pepper
Preheat oven to 350 degrees.
Cook bacon until crispy, however you usually cook bacon. I love cooking it in my cast iron pan and popping it in the oven at 350 for 25 minutes, but this time I cooked it on the stove because it's faster.
While the bacon is cooking (or after, if you're doing it on the stovetop and can't multitask without burning the bacon!), cut up the green onion, spinach, and mushrooms into tiny pieces. Quarter the cherry tomatoes by cutting it in half, then in half again.
Crack all the eggs into a large bowl. Add the coconut milkfat or milk, salt and pepper and whisk. The coconut milkfat will not completely break up, but will be little chunks. It will melt in the oven. Don't worry about the quiche tasting coconutty - you won't notice it but you'll be getting healthy fats!
When the bacon is done, cut it into small pieces. You are now ready to assemble!
Line a cupcake pan with foil liners (or grease the pan really well with your bacon grease). Add about a tablespoon of egg to the bottom of each liner, then add in a little bit of green onion, spinach, mushrooms, and 3 pieces of cherry tomatoes. I separated all my ingredients in half and then split each half throughout 6 liners so that I knew I'd have enough to fill all 12. Once all the green onion, spinach, mushroom and tomatoes have been divvied up, add enough egg to fill the liners about 3/4 of the way. They will expand a little. When they are full, add the cut up pieces of bacon to the top.
Bake in the oven for about 20-25 minutes, or until the tops are very firm and slightly browning. Let cool in pan for 5 minutes, then cool on wire rack or eat! To freeze, just put them in a freezer bag. When ready to eat, put them in a toaster over for 5-10. I don't have a microwave so I don't know how long to nuke it in there!
*Note: Thai Kitchen coconut milk is not paleo because it has added xanthan gum, which is usually derived from corn. I already had some in the house, but from here on out I plan on making it myself because I have yet to find any that does not contain guar gum or xanthan gum.
Let me know if you try this recipe and what you thought!