You are going to love this crustless quiche for Sunday brunch, breakfast for the entire family or save it for a week long breakfast or lunch. Super easy to make, one bowl mix, bake for 30 minutes.
Primal, KETO, Low Carb, gluten free, Carnivore Option
Coach ❤️Theah Tips
❤️Bake in muffin pan if you want single serve
❤️Eggs - Pasture raised Organic or local
❤️Use Egg whites, for a lower fat option
❤️Double the recipe for the family or freeze them
❤️Add diced tomatoes, bacon or ham
Good Culture Cottage Cheese is my favorite (whole or low fat)
Kerrygold has grass-fed organic cheddar
Coach❤️Theah Quiche
This recipe will make 1 9" Quiche or 12 egg bites
Recipe ❤️Courtesy of Nancy Coelho ❤️
Ingredients
4 eggs (or egg whites)
2 cups Cottage Cheese (Good Culture)
2 cups Monterey Jack Cheese
2 cups Cheddar Cheese
1 can (4 zo) diced green chiles
2 tbsp butter
1 tsp baking powder
Salt & Pepper
Optional items:
Bacon, Sausage or Ham
Spinach
❤️Directions
Preheat oven to 400 degrees F.
Grease a 9 inch pie plate or spray muffin tin or silicone muffin cups with nonstick spray.
In bowl, mix cottage cheese, shredded cheeses, eggs, butter, green chilies, salt, and pepper (add any of your optional ingredients)
Mix until well combined
Bake at 400 degrees 15 minutes
Reduce heat to 350 and bake for 30 minutes longer
Quiche is done when a knife inserted near the center comes out clean
Garnish with tomatoes or salsa