everything but the bagel quiche
Ingredients:
Crust:
2/3 c almond flour
¾ tsp coconut flour
1 tbsp cold salted butter (cubed)
¾ tbsp of water
½ - 1 tbsp everything bagel seasoning
Filling:
3 eggs
1 ½ oz cream cheese (or plant based alternative)
¼ tsp salt
2-3 slices of nitrate free bacon (cooked and chopped/crumbled)
¼ c green pepper (chopped)
¼ c cherry tomatoes (diced)
2 oz cheddar cheese (or plant based alternative)
Pinch of ground mustard
Extra everything bagel seasoning for top
Instructions:
Combine curst ingredients in food processor.
Pulse until a uniform crumble forms.
Add crumble to prepared pie plate (small Pyrex rounds work perfectly) and use your hands to form crust.
Use a fork to prick the bottom of the crust (5-10 times depending on size of the dish).
Bake crust at 350 degrees for 10 minutes.
Set aside to cool.
Mix eggs, cream cheese, salt and ground mustard in blender.
Pour over cooled crust.
Top with green peppers, tomatoes. bacon and cheese.
Sprinkle with everything bagel seasoning.
Bake at 350 for 35-40 minutes (may vary based on depth of dish – middle should have minimal wiggle).
Enjoy!
Tips:
Recipe can easily be doubled and made in a standard 9 in. pie plate.
Substitute the green pepper, tomato and bacon with topping of your choice. – Try sausage, peppers and onions (you may want to sauté the onions before baking to soften the flavor) or for the meat-lover in your house try a combination of ham, bacon and sausage.
Make this as a bagel alternative to eat with your favorite lox/smoked salmon. Instead of bacon, pepper, tomatoes and cheddar, top the egg filling with 2-3 thinly sliced scallions. Bake and garnish with a mixture of diced red onion, capers and dill. Sprinkle with sea salt and serve with lox/smoked salmon and a lemon wedge. (This one is for you Brynnie).
