Recipe By: Babsie
3/4 cup cooked broccoli -- chopped
12 strips bacon -- cooked
1 cup shredded cheddar cheese, any variety
(I like mild cheddar or Colby-Jack mix)
1 cup heavy cream
Salt -- pepper, and
seasonings to taste
(I use pepper and
cayenne & skip the salt)
Preheat oven to 350.
Spray muffin cups lightly with Pam.
Divide broccoli evenly among muffin cups. Crumble one
strip of bacon into each. Divide shredded cheese evenly
among muffin cups. With a fork or your fingers, mix the
veggie, bacon and cheese a little, so they donāt end up
in layers when your quiche is done.
In large mixing bowl, beat eggs well. Add heavy cream and
mix well. Stir in seasonings. Pour mixture evenly into
muffin cups. Bake at 350 for 30 minutes. Mini-quiches are
done when knife inserted into middle comes out clean.
(Note: these will puff up a lot in the oven, then shrink
back down as they cool. Perfectly normal.)
These can be refrigerated and microwaved, works well for a
Note: you can substitute any other low-carb vegetable you
like, cooked & well-drained spinach, maybe onion & mushroom?
2139 Calories; 190g Fat (79.5% calories from fat); 92g Protein;
18g Carbohydrate; 3g Dietary Fiber; 1631mg Cholesterol; 2366mg Sodium.
NOTES : Counts for seasonings not included in totals.
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