Wednesday, 29 May 2013

Lowcarb bacon and mushroom breakfast crustless quiche.

4 eggs
  4 rashers of bacon cut in to pieces around an inch square or 25mm
A cup full of quartered mushrooms
6 tablespoons of double cream
Salt, pepper and dried mixed herbs to taste.
Serves 2

Mix the eggs, cream and seasoning in a bowl or pyrex jug
Place the bacon pieces and mushrooms into a non stick baking dish 8" x 1"
Pour over the cream and egg mix
Place into a pre heated oven at 190c and cook for twenty minutes.
This crustless quiche rises like a souffle and is best served hot. 

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