Crustless Bacon and Egg Quiche

Ingredients

• 80 g self raising flour
• 100 g capsicum
• 150 g short cut rindless bacon
• 375 ml unsweetened almond milk
• 180 g mozzarella shredded cheese
• 4 large eggs (whole)
• 1/4 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 100 g spring onions

Directions

1. Preheat oven to 200°C and grease circular tin/casserole dish/pan.
2. Finely chop bacon, capsicum and spring onions, then in a frypan, sauté all together until bacon is half cooked (can do longer if you want bacon extra crispy). Drain any fat/liquids and put them aside.
3. In a separate bowl, combine eggs, milk, salt, pepper, and garlic powder until combined. Set aside.
4. In a bowl, combine bacon, capsicum, onion, shredded cheese and flour until well mixed, then put that into your greased dish.
5. Once evenly distributed in the dish, pour over the egg mixture. Once the oven is ready, bake for 35-40 minutes or until golden brown. You can leave for longer if wanting a crispier outer layer or shorter for a more softer exterior.
6. After 5-10 minutes, cut into quarters (or desired quantities) and enjoy.