Crustless Quiche Lorraine

I followed Mark Bittman’s recipe for crustless quiche, adding 2 crumbled leftover slices of Better-than-Bacon and a bunch of carmelized onions, and used a gruyere/parmesan mix for the cheese. 

Here it is before going into the oven:

Here it is cooling on the counter:

And here it is right before it went into my belly:

Not the healthiest recipe on the books, but 1 piece has 1/2 an egg, about an ounce of cheese, a few crumbles of bacon and 1/2 an onion, and if I made it for you for breakfast with a side of wilted spinach and sliced fresh tomatoes there’s a strong chance you’d want to make out with me.