This quiche is perfect for breakfast, lunch, or dinner. Cheese, bacon, and avocado is an amazing combination! Genius!!
I always loved quiche, but my nutrition doesn’t allow for buttery crumbly pastry (tummy rumble!!). So now I love to make different versions of quiche because it’s so quick and easy to prepare, keeps well in the fridge, and is amazing in terms of nutrition! Today I went with crumbled bacon, chopped avocado, and shredded mozzarella. Let me tell you, that’s a winning combination! You could put those three things on anything and it would taste delicious…
Although I don’t recommend eating a lot of bacon, it’s fine now and again. I did prep my own for this so I was sure it was good quality bacon. Here’s how I did it.
Line a large baking sheet with foil and lay six slices of bacon on it. Bake it at 180 degrees C for 15 minutes. Transfer the bacon to a paper towel lined plate and blot up as much of the grease as possible. Chop it into small pieces. The bacon may not be as done as you like it after baking for 15 minutes, but it will continue cooking inside the quiche.
6 large eggs
60ml of full fat milk
¼ tsp. salt
¼ tsp. ground black pepper
100g shredded mozzarella cheese
crumbled cooked bacon (from about 6 slices of bacon)
1 avocado, peeled, seeded, and chopped
Preheat oven to 180 degrees C. Grease a standard pie plate with coconut oil – or your oil of choice.
In a medium bowl, add the eggs, milk, salt, and pepper. Whisk until well combined.
Add the cheese, bacon, and avocado. Gently stir until well mixed.
Pour the egg mixture into the pie plate. If necessary, use a spoon to push some of the avocado and bacon around to ensure that it is evenly distributed throughout the quiche.
Bake for 30 minutes, rotating once half way through.
Let the quiche cool for 5 minutes before slicing.
Serving size: ⅙th Calories: 176 Fat: 13.7 Saturated fat: 4.3 Carbohydrates: 2.8 Fibre: 1.5 Protein: