Easy to make, with eggs, bacon, jalapenos, and goat cheese, this Bacon Jalapeno Crustless Quiche can be on your table in just thirty-five minutes!
Bacon Jalapeno Crustless Quiche
I'm participating in #BrunchWeek starting on May 2, but I couldn't wait to share this fabulously easy quiche with you. It's full of my favorite things, like crisp bacon and creamy goat cheese. I know some people don't like goat cheese, but I love it's flavor. Any equal amount of shredded cheese would work in this recipe.
The thing I love most about this bacon jalapeno crustless quiche is the crustless part. Crustless = low carb + really easy to make. < That right there will likely be the most math I ever do on this blog. EVER. HA! No, seriously, I love it! I never really cook breakfast (sometimes on the weekends) but instead I make breakfast for dinner all the time. On a related note, am I the only person who hates the word "Brinner"? I cringe when I see it. Just me? Anyway, when I first started making this recipe my intention was for the bacon to be the "crust" but every single time I make it the bacon rises. I've read that you can do it as an actual crust, but I can't figure it out. Does it really matter where the bacon is, anyway? Top or bottom, it's delicious!
Bacon Jalapeno Crustless Quiche
Ingredients
- 8 eggs
- 8 slices bacon (enough to cover pie pan)
- 2 jalapenos, seeded and diced (leave just a few seeds if you like it hot)
- ½ cup crumbled goat cheese
- ¼ cup milk
- pinch onion powder
- pinch garlic powder
Instructions
- Preheat oven to 400 degrees F. Lay bacon in a 9-inch pie pan in a C shape, overlapping slightly until the pan is covered. Bake in the preheated oven until bacon is just slightly crispy. Carefully tilt the pan to drain grease.
- Meanwhile, break eggs into a medium size mixing bowl. Add diced jalapenos, crumbled goat cheese, milk, onion powder, and garlic powder. Whisk until combined.
- Pour egg mixture over bacon and bake at 400 degrees for 15-20 minutes, or until the eggs are set. Serve hot.
Nutrition
This recipe originally appeared as part of my contributions on Parade's Community Table Recipes.
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