Cast Iron Crustless Quiche

This is a quiche without borders, made in a cast-iron skillet for healthy Paleo enthusiasts everywhere. The perfect recipe for brunch or a light lunch!

Course Breakfast, Main Course

Cuisine American, French

Keyword cast-iron skillet, easy quiche recipe, low-carb quiche

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 323kcal

Author Monica Stevens Le

Ingredients

12 eggs scrambled
2 tablespoons coconut oil melted, or grass-fed butter/Ghee
4-6 green chard leaves chopped
5 strips bacon cut in half
2 cups crimini mushrooms diced
2 red bell peppers diced
1 bunch asparagus trimmed and chopped
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 1/2 teaspoons garlic powder
additional sea salt and pepper to taste

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Pour the melted oil or fat into the cast iron pan.
Cover the base of the pan with the mushrooms and bell peppers. Then, pour the scrambled eggs over the vegetables.
Add all of the spices and salt/pepper.
Layer the chopped green chard over the top.
Place in the oven uncovered. After 15 minutes, remove the pan from the oven. Now, lightly press the bacon strips into the top of the quiche.
Place the quiche back into the oven. Cook until the edges look golden brown. This could take anywhere from 30-45 minutes, in my experience.

Notes

If you can eat dairy, I would totally add in some grass-fed or raw cheese to the mix.

Nutrition