Bacon Cheeseburger Crustless Quiche
This delicious quiche has the bacon cheeseburger flavours everyone loves in an easy and tasty crustless quiche recipe! Gluten-free and keto friendly.
[adrotate group="2"] [adrotate group="4"]- 400g/14oz Ground Beef
- 100g/3.5oz Bacon (chopped)
- 1 Small Onion (finely chopped)
- 1 Clove Garlic (crushed)
- 100g/3.5oz Cheddar Cheese (Shredded)
- 100g/3.5oz Red Leicester Cheese
- ½ Cup Mayonnaise
- ½ Cup Elmlea Double Cream (Heavy Cream)
- 2 Tbsp Ketchup
- 1 Tbsp Yellow Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tsp Hot Sauce
- 1 Tsp Schwartz Season (All Herb and Spice Blend)
- 6 Eggs (room temperature)
- Salt & Pepper
- Few sliced Mushrooms just for on top (optional)
- fresh Chives (chopped for garnish)
Preheat oven 180C/350F.
Butter grease a 28cm pie dish.
Cook the bacon until crisp and remove from pan. To the same pan add the mushrooms if using and remove from pan.
Cook the onions, when they start to soften add the beef mince and cook through, then add the garlic and continue to cook just for 1 minute more.
Drain excess grease. Turn off the heat and stir in the season all, ketchup, worcestershire sauce and mustard.
Add the bacon and mix together.
Spoon the filling into prepared dish leaving a little to add on top again. Scatter both cheeses over the filling.
In a bowl, beat the eggs then add the mayonnaise, cream, hot sauce, salt and pepper and pour over the filling.
Top with sliced mushrooms and again with remaining filling.
Bake in oven for approximately 45 minutes or until set and slightly browned on top.
Garnish with fresh chopped chives and serve with sliced tomatoes on top accompanied with a side salad or french fries.
Enjoy!