Crustless Asparagus & Bacon Quiche (Low Carb, Lower Fat, High Protein) Recipe by StephieCanCook
Cooking Instructions 1 hr 1 Cook bacon. Prepare your asparagus as desired and set aside to cool slightly. Note: I roast my asparagus by drizzling with 2 tsp avocado oil, seasoning with salt, pepper, and garlic powder to taste, then cooking in a preheated 400°F oven for 15-20 min because we like ours soft. Cook to your personal desired doneness. 2 While those are cooling set oven heat to 350°F. Add cottage cheese and 1/4 cup milk to a food processor and blend until smooth and about the consistency of heavy cream. If it's too thick add a little bit more milk and pulse a couple times. 3 Add eggs, salt, and pepper to food processor and pulse about 10 times to blend together with cottage cheese mixture. 4 Spray the bottom of a 9 or 10 inch deep dish pie pan with nonstick cooking spray. Cut up asparagus and bacon. Add to pie pan along with shred cheese and toss gently to combine. 5 Slowly pour egg mixture evenly over the top of filling ingredients. Jiggle the pie pan gently to ensure any air bubbles get filled in with the eggs. Place in oven and bake uncovered for 40-45 minutes or until center is just set and top is lightly golden brown. 6 Remove from oven. Let rest 10-15 minutes before cutting. Serve on its own as a light breakfast or with a fresh side salad for a light lunch or dinner. Enjoy! 1 Cook bacon. Prepare your asparagus as desired and set aside to cool slightly. Note: I roast my asparagus by drizzling with 2 tsp avocado oil, seasoning with salt, pepper, and garlic powder to taste, then cooking in a preheated 400°F oven for 15-20 min because we like ours soft. Cook to your personal desired doneness. 1 Cook bacon. Prepare your asparagus as desired and set aside to cool slightly. Note: I roast my asparagus by drizzling with 2 tsp avocado oil, seasoning with salt, pepper, and garlic powder to taste, then cooking in a preheated 400°F oven for 15-20 min because we like ours soft. Cook to your personal desired doneness. 2 While those are cooling set oven heat to 350°F. Add cottage cheese and 1/4 cup milk to a food processor and blend until smooth and about the consistency of heavy cream. If it's too thick add a little bit more milk and pulse a couple times. 2 While those are cooling set oven heat to 350°F. Add cottage cheese and 1/4 cup milk to a food processor and blend until smooth and about the consistency of heavy cream. If it's too thick add a little bit more milk and pulse a couple times. 3 Add eggs, salt, and pepper to food processor and pulse about 10 times to blend together with cottage cheese mixture. 3 Add eggs, salt, and pepper to food processor and pulse about 10 times to blend together with cottage cheese mixture. 4 Spray the bottom of a 9 or 10 inch deep dish pie pan with nonstick cooking spray. Cut up asparagus and bacon. Add to pie pan along with shred cheese and toss gently to combine. 4 Spray the bottom of a 9 or 10 inch deep dish pie pan with nonstick cooking spray. Cut up asparagus and bacon. Add to pie pan along with shred cheese and toss gently to combine. 5 Slowly pour egg mixture evenly over the top of filling ingredients. Jiggle the pie pan gently to ensure any air bubbles get filled in with the eggs. Place in oven and bake uncovered for 40-45 minutes or until center is just set and top is lightly golden brown. 5 Slowly pour egg mixture evenly over the top of filling ingredients. Jiggle the pie pan gently to ensure any air bubbles get filled in with the eggs. Place in oven and bake uncovered for 40-45 minutes or until center is just set and top is lightly golden brown. 6 Remove from oven. Let rest 10-15 minutes before cutting. Serve on its own as a light breakfast or with a fresh side salad for a light lunch or dinner. Enjoy! 6 Remove from oven. Let rest 10-15 minutes before cutting. Serve on its own as a light breakfast or with a fresh side salad for a light lunch or dinner. Enjoy! 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