BLT Crustless Quiche

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    BLT Crustless Quiche
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    Wake up the family with this paleo, dairy-free and lowfat yet delicious dish.
    Servings8servings
    Prep Time25minutes
    Cook Time45minutes
    Cook Time
    45minutes
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    Ingredients
    • 1 cup raw cashews
    • 1/2 cup water
    • 4 cups loosely packed spring greens
    • 1 tablespoon finely diced red onion
    • 1/2 medium lime
    • 1 tablespoon olive oil
    • 8 large eggs
    • 8 slices turkey bacon or regular bacon
    • 1 cup diced fire roasted tomatoes
    • 1 tablespoon diced green chiles optional
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/8 teaspoon garlic powder
    Instructions
    1. Soak the cashews in 1/2 cup water at room temperature for 3-4 hours.
    2. Drain the cashews, add 1/2 cup fresh water and blend with an immersion stick blender or food processor until smooth.
    3. Preheat oven to 350 degrees.
    4. Cook the bacon, crumble and set aside.
    5. Heat the olive oil over medium heat in a medium skillet. Add the spring greens, red onion and lime juice and saute for approximately 5 minutes, until greens are wilted and onions are softened.
    6. Remove the greens from from the heat and use a fork and knife to dice them into smaller pieces.
    7. Combine all ingredients in a medium mixing bowl: cashew cream, bacon crumbles, diced wilted greens, eggs, tomatoes, green chilies and spices.
    8. Use nonstick spray on a 9 inch pie pan, then pour in the quiche batter.
    9. Bake for 4 minutes or until eggs are set and not jiggly.
    10. Garnish with cilantro, sliced avocado, and/or Greek yogurt (optional).
    Recipe Notes

    197 calories per serving

    Search Recipes by Course or Cuisine!
    Ingredients
    • 1 cup raw cashews
    • 1/2 cup water
    • 4 cups loosely packed spring greens
    • 1 tablespoon finely diced red onion
    • 1/2 medium lime
    • 1 tablespoon olive oil
    • 8 large eggs
    • 8 slices turkey bacon or regular bacon
    • 1 cup diced fire roasted tomatoes
    • 1 tablespoon diced green chiles optional
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 1/8 teaspoon garlic powder
    Instructions
    1. Soak the cashews in 1/2 cup water at room temperature for 3-4 hours.
    2. Drain the cashews, add 1/2 cup fresh water and blend with an immersion stick blender or food processor until smooth.
    3. Preheat oven to 350 degrees.
    4. Cook the bacon, crumble and set aside.
    5. Heat the olive oil over medium heat in a medium skillet. Add the spring greens, red onion and lime juice and saute for approximately 5 minutes, until greens are wilted and onions are softened.
    6. Remove the greens from from the heat and use a fork and knife to dice them into smaller pieces.
    7. Combine all ingredients in a medium mixing bowl: cashew cream, bacon crumbles, diced wilted greens, eggs, tomatoes, green chilies and spices.
    8. Use nonstick spray on a 9 inch pie pan, then pour in the quiche batter.
    9. Bake for 4 minutes or until eggs are set and not jiggly.
    10. Garnish with cilantro, sliced avocado, and/or Greek yogurt (optional).
    Recipe Notes

    197 calories per serving

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