Hi again, this is Konrad and I am back with episode #4 of the Breadless Breakfast Series.
It has been two weeks since my last update (we have been and still are really busy updating the blog’s design) and if you remember, I promised to go on a “no grain” diet in my last video. Here is the result of eliminating grain for not just one week – but two weeks.
Take a look:
As before, I kept things within reason. If eliminating grain meant going hungry, I would have it. If given a choice though, I would eliminate it completely.
The result? My belly nearly disappeared. My clothes are a lot looser. In fact, I had to tighten my belt an extra notch a few days ago which made me really happy.
The challenge for next week is to continue this grain free routine. The results have been fantastic and I am hooked. Couldn’t stop now if I wanted to 😀
Thanks for following along. Would love your feedback on this journey. Ever done something similar? Ever considered it?
This crustless quiche makes a wonderful brunch item and it also turned out to be perfect for ‘make-ahead’ breakfast.
Konrad LOVES eggs for breakfast! But most days there isn’t enough time in the morning to fry up some of his favorite protein before he has to leave for work. It’s a vicious cycle. We are night owls who stay up late and then try to squeeze in as much sleep as possible before actually having to get up.
Usually that leaves just enough time for a quick shower, getting dressed and grabbing something to eat on the go. Well, you can’t quite eat this crustless quiche on the go, but you can warm up a slice really quick in the microwave or in a pan on the stove-top.
This quiche has bacon in it and is loaded with veggies. It’s almost like your favorite omelette – only in pie slices. I had green beans and Swiss chard on hand but feel free to substitute other veggies. Just be sure to cut them small enough so they can soften adequately in the baking time.
A quick tip about Swiss chard: in many recipes only the leaves are used and you are supposed to cut out the stalk. I found it much easier to just hold the stalk tightly while ripping off the leafy part in one quick move. This recipe uses both stalk and leaves, but while the leaves can remain a little bigger, the stalky part should be chopped fairly small to ensure it cooks through.
- 6 slices bacon
- 2 stalks Swiss chard
- 1.5 cups grated cheese
- ½ medium onion, chopped
- 1.5 ounces green beans, chopped
- 4 eggs
- 1.5 cups milk
- 1 tablespoon Dijon mustard
- salt & pepper to taste
- Preheat the oven to 400 F.
- Cut the bacon slices into strips and fry in a pan until crisp. Drain on a paper towel. Use the bacon fat to grease a 9-inch pie plate.
- Wash the Swiss chard and hold tight onto the stalk while ripping off the leaves. Rip the leaves into small pieces and chop the stalks finely.
- In are large bowl whisk together eggs, milk and mustard. Stir in bacon strips, Swiss chard leaves and stalks, grated cheese, onion and green beans. Season with salt & pepper to taste.
- Pour into prepared pie plate and bake for 45-50 minutes. Cool for 15 minutes before cutting into slices.