Healthier Crustless Quiche Lorraine is a smarter brunch recipe, all the rich, creamy flavor but it’s hiding extra veggies for the win!
So, I know I know today is SUPPOSED to be one dish Monday and I’m totally failing you guys this week on that one. Technically you could make this one dish if you had a big cast iron pot you could do everything including cooking your bacon and veggies as well as baking your quiche.
Well, you could make it almost one dish. You would still have to whisk your eggs, so I guess it would be almost a one dish recipe. The thing is, I couldn’t get this recipe out of my head. It was like a song replaying over and over and over again; I had to make it photograph and share it ASAP.
One day in the apartment I attempted to make cauliflower fried rice with ham chunks. Mr. Hungry said it was delicious and taste EXACTLY like quiche lorraine. Wait, it tastes like what?
Clearly, I TOTALLY failed at the cauliflower fried rice recipe, don’t worry I won’t subject you to quiche lorraine fried rice. However, that’s when the idea was born for this dreamy quiche. Cauliflower is the PERFECT vegetable to use when you don’t want someone to know you used a vegetable.
I figured I could totally make a veggie packed quiche lorraine recipe and no one would be the wiser! So that’s what I did!
It’s creamy and rich just like the traditional version but secretly hiding cauliflower, which Mr. Hungry said he wouldn’t have noticed at all if I didn’t tell him. Mr. Hungry and his friend Rob loved the quiche, but Mr. Hungry did say he missed the crust in his mommy’s version, which almost sent me to the ground in laughter.
One, because I could care less if there is a crust on a quiche, it has zero flavors or effect in my book. Just added empty calories I could use on a cookie or something better but to each their own. I guess everyone has something that no one can make just like their Mom; it’s irreplaceable, you just can’t do it even if you follow her recipe EXACTLY.
So it made me wonder. Someday when I have kids will they say to their significant other that their quiche lorraine is sub par because it doesn’t have cauliflower in it? Could that ever happen? If so, I think my earthly mission will be complete.
Anyways, in other news. We met both sets of neighbors over the weekend which was nice considering in our last two neighborhoods we barely talk to our neighbors, so, that’s already an improvement.
It turns out one of my neighbors is someone I knew from when I worked at the gym! Small world right? Anyway, this week is the first week back in the groove. Recipes, blogging, clients and soon teaching! I’ve got to get stuff prepped for my classes which start next week!
All and all I’m just so happy to be in our new house, slowly getting all the things set up. So glad to be out of the chaos I thought would never end. Just feeling very positive on this Monday so let’s keep it rolling to the new week!
What are some things you guys are feeling positive about this week????
Crustless Quiche Lorraine
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Crustless Quiche Lorraine
- 4 strips Cooked Uncured Bacon divided 3 strips and 1 strip - I get mine from Butcher Box
- 1-2 Tablespoons fat/oil or rendered bacon fat
- 12 ounces frozen or fresh cauliflower rice
- ½ chopped yellow onion
- 2 cloves garlic minced
- ¾ cup shredded swiss or gruyere cheese or a mix
- 4 eggs
- 1 cup liquid egg whites or 4 egg whites
- ½ cup half and half
- ½ teaspoon salt
- ½ teaspoon pepper or 20 turns of a grinder
- Preheat oven to 350F. Grease a 9-inch pie dish (you also want it to be at least 1.5 inches deep) with fat/oil, I used bacon fat.
- Cook your cauliflower rice in a large nonstick skillet until tender in 2 teaspoons fat, again I used the bacon fat but you can use whatever. Once the cauliflower rice is tender add it to the pie dish and spread it evenly across.
- In another 2 teaspoons fat, again I used bacon fat, cook your chopped yellow onion and garlic minced until translucent and tender, about 1-2 minutes. You can use the same skillet you cooked your cauliflower rice in. Add onions and garlic to the cauliflower in the pie dish.
- Crumble and sprinkle three strips of bacon into the pie dish.
- Whisk together eggs, egg whites, half and half, salt, and pepper.
- Pour the eggs into the pie dish. You can slightly move around the mixture so that the eggs are evenly distributed.
- Crumble the last strip of bacon and sprinkle it on top.
- Bake at 350F for 45 minutes or until set. Let rest 10 minutes before serving. To garnish sprinkle with green onions or chives.
For more incredible egg bakes check out the eggs recipe index or a recipe below!
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