Delicious gluten-free and low-carb bacon quiche recipe that is perfect for breakfast or as a light lunch!
PREP TIME: 15 minutes | COOK TIME: 25 minutes | MAKES 12 |
- 250 g bacon slices, roughly chopped
- 6 spring onions, sliced
- 100 g feta, crumbled
- 12 small fresh basil leaves
- 100 g mixed cherry tomatoes, halved lengthways
- 6 eggs
- ½ cup cream
PREHEAT the oven to 180°C. Grease a 12-hole muffin pan; line bases with discs of baking paper.
FRY bacon in a pan over medium heat until crisp, about 5 minutes. Add spring onion and cook, stirring, for 2 minutes or until soft. Drain on a paper towel.
DIVIDE bacon mixture, feta, basil and tomatoes, cut-side up, between muffin holes. Beat eggs and cream in a jug and season. Divide mixture evenly amongst muffin holes.
BAKE quiches for 18 minutes or until a thin-bladed knife inserted into the centre comes out clean. Cool in the pan for 5 minutes before turning out on a wire rack. Serve warm or cooled.
TIP: For less mess and convenient packaging, bake these bacon quiches in paper cupcake liners.
Written for Food&Home