It wasn't a fancy ranch. But it was a lot of fun to live there.
|My brother's little blue trailer house. I had the East wing.|
|The fire CaveBoy built for my birthday party.|
Anyway - My first version of this recipe was an egg scramble. It's a little easier, and scoops up deliciously with a corn chip (like I said, it was a different time). This version has all the Texas flavors I love, but looks a little fancier on a plate.
Texas-Style Crustless Quiche
|Serve with sweet potato home fries, fresh salsa and guacamole if you want to really be fancy.|
1 can coconut milk
6 strips bacon, diced
1 yellow onion, diced
1 hand-full diced jalapeno (fresh or from a jar)
1/2 teaspoon garlic powder
salt and pepper
Coconut oil spray for the baking pan
In a large skillet, cook the diced bacon until it is crispy. Remove the bacon from the pan and set aside. Leave the grease in the pan to cook the veggies.
Crack 12 eggs into the bowl of your stand mixer (or use a large bowl and a hand mixer). Pour in the can of coconut milk. Beat with the mixer at increasing speeds until frothy. Pour into a greased 9x9 baking dish. Bake at 400 degrees for 10 minutes. You need to pre-cook the eggs a little so the veggies don't sink to the bottom.
While the eggs are baking, heat the skillet with bacon grease over medium heat. Add the diced onion and cook, stirring frequently, until they become translucent. Add the diced jalapeno and cook until warmed through. Season the mixture with garlic, salt, and pepper. Set aside until the eggs have baked for 10 minutes.
Remove the eggs from the oven and spoon the veggies into the baking dish. Distribute the bacon evenly into the baking dish. With a spoon, poke or gently stir the bacon and veggies a little so that they are covered with a thin layer of egg. Return the baking dish to the 400 degree oven. Bake until cooked through. About 20 more minutes. When you take the quiche out it might be puffed up like a souffle. Let cool 5 minutes before serving. The quiche will deflate as it cools. Makes 4 servings.