PERFECT Keto Friendly Crustless Quiche (Simple & Gluten Free)

This crustless quiche is so simple to make
and has a wonderful blend of flavors!

Ingredients:
10 inch pie plate
butter
1 tablespoon avocado or olive oil
1 cup chopped yellow onion
2 cups sliced brown mushrooms
6 eggs
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground sage
1/2 cup chopped crisply cooked bacon (about 4 slices)
1 cup very thinly sliced chicken breast, chopped
1 1/2 cups grated cheese (cheddar, Swiss, Gouda or cheese of choice)
3 tablespoons sour cream
1 1/2 teaspoons Franks Original Red Hot Sauce (or sauce of choice)

Method:
Preheat oven to 350*. Lightly grease a 10 inch deep dish pie pan with butter and set aside. Heat the oil, in a large skillet, over medium heat. Add the onions and mushrooms and saute, stirring occasionally, until they are softened. Remove from heat and set aside.
Add the eggs, heavy cream, 1/2 cup sour cream, pepper, nutmeg to a large bowl. Whisk together until well combined and smooth. Add the sauteed vegetables, bacon, chicken and cheese to the egg mixture. Stir to mix in. Ladle into the prepared pie pan and bake for 30 or until the eggs are set and a knife inserted halfway between the edge and center comes out clean. Allow to stand for 5 to 10 minutes before slicing.
In a small bowl, stir together the 3 tablespoons sour cream and hot sauce. Transfer to a pastry bag (or plastic sandwich bag with a small tip of one corner snipped off) Cut into 8 equal portions. Drizzle the seasoned sour cream over the top of each slice.

One slice of crustless quiche with spinach
salad and deviled eggs with avocado.

Nutritional info per serving, approximately:
320 calories ~ 15.5 grams fat ~ 6 grams net carbs ~ 4.8 grams protein

Note: I wanted to make a quiche with the ingredients that I had on hand and it turned out great! I used an organic roasted chicken breast, sliced thin for sandwiches, and an Irish cheddar & port beer cheese. 😀