Crustless Quiche Lorraine

RECIPE + MACROS BELOW! Let’s give a higher-protein, meal-prep’able glow up to my favorite breakfast (quiche lorraine). Now introducing, the uber fluffy Crustless Quiche Lorraine! 4 ounces pancetta 1 large shallot, chopped 4 ounces gouda, shredded 12 eggs 1 cup cottage cheese 1/2 teaspoon cracked black pepper 1/2 teaspoon sea salt 1 tablespoon fresh thyme 1. Preheat oven to 350F. 2. In a large skillet over medium/high heat, cook the pancetta until crispy. Pour into a lined 8x8 baking dish (can also use a non-stick 8x8 that is unlined). 3. Drain off almost all of the fat, but reserve about 1 tablespoon. Add the chopped shallots to the pan and cook over medium/high heat until slightly browned and crispy. Spoon into the prepared baking dish. 4. Sprinkle the shredded gouda over the pancetta and shallots. 5. In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth and then pour over the other filling ingredients in the baking dish. 6. Top with the fresh thyme then bake at 350F for 35-40 minutes, or until the top has a golden brown and it no longer wiggles in the center. Let it cool for 10 minutes before cutting. Serve warm or store as leftovers in the refrigerator or freezer. Nutriton fly-by… - If you cut the 8x8 into 9 squares, each piece will have 19g of protein, 15.3g of fat, 2.8g carbs, and 221 calories. - If you cut it into 4 large squares, each piece will have 40g of protein, 34.3g of fat, 4.6g carbs, and 496 calories

Unbalanced

% Daily Values based on a 2,000 calorie diet