Crustless Breakfast Quiche

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1/2 red onion diced

4 super sweet mini peppers diced

6 rashers of bacon diced

good hand full of baby spinach chopped

2 roma tomatoes diced

dash of heavy whipping cream

6 farm fresh eggs

small bunch of fresh cilantro (coriander) chopped

handful of swiss cheese grated

splash of oil (avocado)

knob of butter

salt and pepper to taste

sprinkle of cayenne pepper

handful of mushrooms diced (optional)


1. Preheat Oven to 350°F / 180°C. Heat a cast iron skillet over a medium, add oil and butter. Soften the onions and peppers (2-4 minutes).

2. Add the diced bacon and cook for a few minutes until close to done. Add the tomatoes and spinach and cook until bacon is done to your liking. Beat 6 eggs with splash of heavy whipping cream.

3. Add salt, pepper and cayenne to taste. Mixing in the Cilantro and then add mixture to skillet. Stir all the ingredients together and sprinkle the Swiss Cheese over the top.

4. Place skillet in oven for 15 minutes or until the eggs are firm. Remove and stand for a couple of minutes. Slice into 4 or 6 pieces and serve hot.

5. Refrigerate leftovers as can be enjoyed cold as well.

Bon Appetit!

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