Jayme Byrne wrote me: “I made the best quiche today! You should try it and if you like it put it on your facebook page. I call it Apple Bacon Crust-less Quiche. . . I added some cheddar because we are trying to use up what we have before we cut out cheese but it would be just as good without.”
It’s sounds delicious and I certainly will be trying it this weekend. Here is the Candida-friendly, gluten-free, dairy-free recipe below.
3 Apples (Maybe only two if you use big apples. I used smaller ones)
About half a cup of green onion (chopped)
Six strips bacon (chopped)
Seven large eggs
about a tablespoon of Rosemary
1/2 cup shredded Daiya cheese (optional)
Fry or bake bacon and cut into chunks. Cut apples and green onions into small pieces. Beat eggs and mix in apples, onions, bacon and rosemary. You can sprinkle a bit of rosemary on top for extra flavour and aesthetics – it might look really pretty to put fresh rosemary on top once it’s out of the oven. Bake at 375 for 45 minutes. Let cool 10 minutes and eat!
Jayme also says: “We loved it! I am going to use it to replace stuffing for Thanksgiving and Christmas dinners.”
Note: Recipe and Picture credits to Jayme Byrne. The quiche pictured here is the cheese-free version.