Crustless Bacon, Artichoke Heart, and Onion Quiche

 

Dry curd cottage cheese is easy to make and since it is not readily available to purchase in most supermarkets, it pays to learn how to make your own. You can switch up the vegetables in this quiche for an almost endless variation of quiches.

Ingredients
  • 2 cups dry-curd cottage cheese (about 1/2 recipe)
  • 2 cups grated jack cheese or cheddar cheese
  • 10 fresh, large pastured eggs
  • 1/4 pound bacon (sugar-free, if possible), cooked until crispy
  • 4 green onions, sliced
  • 1 cup chopped artichoke hearts, frozen and thawed, or canned and drained
  • 1/4 cup sweet rice flour
  • 1 teaspoon baking powder 
  • Dash of Celtic sea salt


Note: The rice flour and baking powder can be omitted if you are on an SCD or GAPS program.


Instructions
  1. Butter a 9x13-inch glass baking dish and set aside. Preheat oven to 350°F.
  2. Cook bacon until crispy in a skillet or the oven. Remove to a paper towel to drain. Crumble the bacon when it has cooled.
  3. Break eggs into a large bowl. Whisk until foamy. Stir in cheeses, crumbled bacon, artichoke hearts, and green onions. If using the rice flour and baking powder, add them in now and stir to thoroughly combine. Add salt as needed.
  4. Pour into prepared baking dish. Place in preheated oven and bake for 35 to 45 minutes, until center is set and top is nicely browned.
  5. Remove from oven and cool on a wire rack for 10 minutes before cutting. 


Serve hot, warm, or cold. Refrigerate any leftovers.


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Crustless Quiche

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