Spinach & Bacon Crustless Quiche-Soufflé
This delicious crustless quiche, with its fluffy souffle-like texture, is the perfect low-carb lunch or dinner! It's super easy to make, taking only 30 minutes before it's ready to pop in the oven. Serve as it is, with potatoes, crispy salad or stuff into rolls or wraps
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Ingredients
- 8 Eggs, room temperature
- 80g (1 1/2 Cup) Baby Spinach, roughly chopped
- 1 Small Red Bell Pepper, diced
- 2 Tbsp Chopped Fresh Chives
- 100g (1 Cup) Shredded Fontina Cheese
- 50g (½ Cup) Shredded Gruyere Cheese or Cheddar Cheese + extra for on top
- ¼ Tsp Chilli Flakes
- 6 Slices Steaky Bacon
- Salt & Pepper
- 250ml (1 Cup) Milk
- 60g/2.1oz Butter
- 5 Tbsp Plain Flour
- ¼ Tsp Nutmeg
Main:
Béchamel Sauce:
Method
- Preheat oven to 180C/350F.
- Butter grease a 27cm pie dish or spray with non-stick cooking spray.
- In a large bowl lightly beat the eggs, chives, chilli and season with salt and pepper.
- In a small saucepan, melt the butter. Stir in the flour until smooth then slowly add in the milk and nutmeg. Bring to boil continuously stirring until the sauce thickens. In a seperate small bowl, remove 2 tbsp and stir in 4 tbsp of the egg mixture. Whisk together then add back into the bechamel sauce and mix until smooth.
- Add the bechamel sauce to the egg mixture, stirring continuously as you pour it in. Whisk together until well combined.
- Add the chopped spinach, diced bell pepper and cheeses. Mix together and pour into your prepared pie dish.
- Scatter extra shredded cheese on top, place the bacon strips on top in a circular pattern and season with freshly ground pepper.
- Bake in oven for 45 minutes until puffed and golden.
- Enjoy! 😊