Prep 15 mins
Cook 45 mins
A low carb but not low fat version of a quiche using meat as a crust. It's actually pretty tasty and can definitely be used during an induction phase of a low carb diet.
- 1 lb ground beef
- 1⁄2 onion, chopped
- 4 slices crisp bacon, crumbled
- 1 clove garlic, minced
- 3 eggs
- 1⁄2 cup mayonnaise
- 1⁄2 cup half-and-half
- 6 ounces shredded sharp cheddar cheese
- Preheat oven to 350*, Brown ground beef in skillet with onion and garlic.
- Drain off fat and mix in crisp crumbled bacon.
- Mix well to break up any large clumps.
- Press this mixture in the bottom of a deep dish pan or plate.
- Combine eggs, mayo,half and half and mix well.
- Sprinkle cheese over beef crust mixture.
- Pour egg mixture over the beef mixture.
- Bake 40-45 minutes at 350*, until browned and set.
THIS IS AWESOME!!!!! Especially if you are low-carbing. My entire family loves this and requests it every week. even our youngest children (8 and 9) love this recipe. For added spice add some hot sauce or crushed red pepper. My teens love to put ketchup, mustard and pickles on top, sounds odd but it tastes just like a fast food burger, with out all the carbs! Thank you!!!
This is very good. I had just run out of mayo and so I subbed an equal amount of sour cream. I don't know if the mayo would've made the end result creamier or more flavorful, but I really liked the sour cream in this. I also didn't read the directions thoroughly by the time I got to the end, because I sprinkled the cheese over the egg mixture instead of pouring the egg mix over all - oh, well, the cheese browned beautifully and tasted good anyway. No harm done, and I will definitely be making this again! I used a 9" deep dish glass pie plate and baked it for 40 minutes. Thanks for posting such a good recipe!
This recipe is quite bland. I was surprised there was no salt & pepper in the recipe. My husband and I both felt the bacon was redundant. I will try it again, however, but with half ground beef and half sweet sausage. The ground beef needs some kind of binder since it was quite dry, so I'll have to give that some thought. I think if I made it with just ground beef, putting a layer of cream of mushroom soup directly from the can would hold the meat together and give it more flavor. I have some experimenting to do.