BACON EGG AND VEGETABLE CRUSTLESS QUICHE

INGREDIENTS
8 Free Range Eggs
8 Rashers of Bacon (chopped)
2 tsp. Coconut Oil or Ghee
10 Mushrooms (quartered)
10 Spears of Asparagus
2 Brown Onions
4 Cups of Spinach, Silverbeet or Kale (coarsely chopped)
½ Cup Fresh Parsley (chopped)
½ Cup Fresh Chives (chopped)
¼ tsp. Freshly Cracked Pepper
¼ tsp. Rock or Sea Salt

METHOD
1. Preheat oven to 160°C and grease a pie flan or baking tray with ghee or coconut oil.
2. Heat coconut oil or ghee in pan and fry the onion, bacon and mushrooms until the onions caramelise.
3. Chop the asparagus into large pieces and add to the pan with the chopped spinach. Cook until spinach wilts and then pour into a pie flan and spread evenly.
4. Whisk the eggs in a bowl and then add the chopped fresh herbs, salt and pepper, combine and then pour into pie flan on top of veggie mix.
5. Bake uncovered in the oven for approximately 30 minutes or until the egg has cooked in the middle.

This recipe has everything you need in it so no need for a side dish.

ENJOY!

source: http://www-mammothkitchen.myshopify.com/blogs/mammoth-recipes/6888107-bacon-egg-and-vegetable-crustless-quiche