I’ve been eating a primarily protein diet for the past few months and it isn’t so bad. I mean I love meat, but it does get monotonous even though I live probably the perfect place for a variety of both store bought and wild game meats. Don’t get me wrong, I love carbs, too. Pizza is my hot jam. But, after reading up on some dietary books and visiting with a nutritionist, I devised a primarily protein plan to help drop some pounds and, well, fit into my clothes again. 😜
I tell you all of this because this recipe in no way shape or form fits into my primarily protein diet. But, it is damn good. My diet consists mostly of lean meats. You see the title of this blog post, right? Bacon. BACON. BACON CRUST. There is nothing lean about bacon. If you aren’t worried about fat grams, then this recipe will be fine because there are very little carbs in it and it is high in protein. I mean just look at it:
First, find your favorite pie dish. Mine is the Emile Henry Ruffled Pie Dish. It’s presh. Then take your bacon and make an X in the middle. From there, basket weave your bacon. I know, it sounds so delish. “Basket weave your bacon.” Broil your bacon weave crust on 400° for 15 minutes or more depending your preferred level of crispiness. After this step, I poured the bacon fat off.
While bacon magic is happening in your oven, prep your cherry tomatoes, baby spinach and chop your onion. I really like this method for chopping onions. Do it.
Throw some olive oil in a pan on medium heat and cook the onions, add the tomatoes, and then at the very end add the spinach. I used Olivier Napa Valley Crushed Jalapeno Olive Oil to add a lil’ kick.
Add your cooked ingredients to your bacon crust.
Whisk six whole eggs with 1/3 cup of water (yes, I said water… you can use milk, too, but my great Aunt Izzy taught me to use water and she’s the best chef I know) and then pour on top of your bacon crust/veggies.
Top it off with shredded cheddar cheese.
Cover with tin foil and bake for 40 minutes at 350° – you may have to bake longer, just check the center to make sure the eggs are cooked all the way through. Make sure you foil isn’t too close or your cheese will stick to the top of the foil. Remove the foil and broil until the top is golden brown.
Wait, if you can, for about five minutes and cut with a very sharp knife and serve.
- 14 slices of thick bacon (or more/less depending on your basket weave)
- 6 large eggs
- 1/3 cup of water
- 1 cup of raw baby spinach
- 1/2 cup of sliced cherry tomatoes
- 1/2 cup of chopped white onion
- 2 tablespoons of olive oil
- 1/2 cup of shredded cheddar cheese
- Salt and pepper to taste.
Basket weave bacon into a pie dish. Broil at 400° for 15 minutes or longer depending on desired level of crispiness. When finished broiling, pour bacon fat off of bacon crust.
Preheat oven to 350°. Heat olive oil in medium pan over medium heat. Cook onions until just before they become translucent. Add tomatoes and cook for about two minutes. Add spinach and cook until wilted.
Whisk six eggs with 1/3 cup of water.
Add vegetable mixture to cooked bacon crust pie dish. Pour egg mixture on top of vegetables in the pie dish. Top with cheddar cheese. Cover with tin foil leaving space for eggs to grow taller so the cheese doesn’t stick to the top of the foil. Bake at 350° for 40 minutes or longer (check center to make sure eggs are fully cooked). Remove foil and broil until cheese is golden brown.
Wait about five minutes and cut with a very sharp knife. Enjoy!
P.S. Even at the end, the level of oil around the quiche was too much for me, so I dabbed it up with a paper towel. This may seem crazy to some of you… but, ya gotta do what ya gotta do.