Making a crustless quiche solves one of my problems with food: gluten intolerance. But for me the list goes on and on. Lactose intolerance, egg intolerance, and a possible allergy to spinach. Fortunately I am able to tolerate goat cheese fairly well, but since most types don’t melt very well, using it as a topping is going to give you the best result. Here are the ingredients I used:
- 1 lb Bacon, fried until crisp, and crumbled
- 1 cup Shredded or crumbled goat cheese
- 2 cups Kale, blanched and minced, and squeezed very dry
- 1 cup Egg Beaters (trademark)
- 2 cups Almond milk
- 1/2 tsp Celery salt
- 1/8 tsp White pepper
Heat your oven to 450 degrees. Put the crumbled bacon and minced kale in the bottom of a 9-inch pie pan, or baking dish similar to the one in the photo. Beat the “eggs” and “milk” with the salt and pepper, and pour it all over the bacon and kale. Bake for 15 minutes at 450, then reduce the the heat to 350 degrees. Bake for another 30 minutes, topping with the goat cheese about 10 minutes before the end of cooking time. Let the quiche stand for 10 minutes before cutting and serving. This makes about 6 servings.
This is a winner for my husband as well. He also has eating issues, but his are with swallowing. This is very moist and goes down without effort. Please enjoy!