Canadian Bacon Mini Crustless Quiche

Well, sorry for the lack of posts lately.  I was just recently diagnosed with something called SIBO - Small Intestinal Bacterial Overgrowth.  So now I have to tweak my diet.  I was gluten-free before when my doctor thought I had Celiac.  That was a tough diet to stomach.  Now, I need to cut back on not only wheat, but sugar, artificial sweeteners, dairy, soy, and most starches as well.  I'm in an adjustment period and for now, I've been eating a lot of salads, fruits, and meats, so I guess that's a good thing!

So while I'm adjusting, I'll have to post some new recipes!

Today, I made these Canadian Bacon Mini Crustless Quiches! They are so easy, and make great leftovers.

My package of pre-cut canadian bacon came with 10 slices, so I made 10 mini quiches.

10 slices of canadian bacon

10 eggs

red peppers

shallots

chives

salt and pepper

havarti cheese

Those are the ingredients I used, but feel free to play around with any combo of veggies, cheese and herbs you have on hand.

Preheat your oven to 400 degrees. Spray a cupcake tin with some spray oil. Cut slices, about 1/2 inch, along 4 sides of the bacon. Place a slice of bacon into each muffin cup. These don't need to be perfect. Place your veggies on top of the bacon. I sauteed mine slightly, but you don't have to. Then carefully put an egg into each cup. Top with some herbs and put in the oven for about 15-20 minutes, depending on how firm you like your eggs. Top with cheese, salt & pepper and voila!

Huffy Puffy

You heard that right.  Huffy puffy, or otherwise known as a Dutch style pancake.  This pancake is light and fluffy and ridiculously easy to make.  Have it for a nice breakfast or dinner.

Heat your oven to 450 degrees.  Place a nonstick skillet on the middle rack and pre-heat it for 10 minutes.

Meanwhile, get your ingredients ready.

You can top your huffy puffy with anything you'd like - syrup, vanilla sugar, cinnamon and sugar, etc.  I adapted the idea from Joy the Baker to make an orange sugar combination, but I used vanilla sugar.

If you go this route, zest an orange and mix it with your sugar.

Now mix the rest of your ingredients, excluding the butter. Your batter will be very thin.

You can use any flavorings you'd like.  That's part of the fun!  Try some vanilla extract and cinnamon this time, and next time try some almond extract and nutmeg.  Anything goes.  This time around, I used Penzey's Cake Spice and vanilla extract.

Once your batter is ready, get your pre-heated skillet out of the oven.   Drop your butter into the hot pan and let it sizzle! Swirl the butter around the skillet. 

Once that butter is melted, pour in your batter.  Make sure you keep that oven mitt on! Don't forget that skillet is HOT! Put the skillet back into the oven and cook for 15-25 minutes, or until nicely golden brown.

While it's cooking, sneak a peak into the oven and check out how your huffy puffy puffs!

Take it out of the oven and top it with your favorite topping.  You could try: powdered sugar and cinnamon on top, maple syrup, fresh raspberries or sliced strawberries, or sauteed apple slices.

I served this alongside some scrambled eggs.

Isn't it pretty!!

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