- 1 or 2 Cali’flour Crusts
- 8 slices thick bacon
- 1 lb. ground beef
- 1/2 onion, finely chopped
- 1/4 cup dill pickles, finely chopped
- 1 1/4 cup grated cheese
- 8 eggs, well beaten
- 1/2 cup heavy cream or half and half
PREPARE THE CRUST
Pre-bake the Cali’flour Crust as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from oven and let rest for a minimum of 10 minutes.
Preheat oven to 350F/175C.
Cook thick bacon until it’s really crisp, then crumble into the bottom of your quiche pan, on top of the cooked Cali'flour Crust saving a little bacon to sprinkle on the top.
Then in the same frying pan, cook one pound of ground beef until it’s well-browned. (You can remove some bacon fat if it seems like too much, but use the bacon fat to cook the ground beef.)
While the beef cooks, finely chop up 1/2 an onion and 1/4 cup finely diced dill pickles.
Put the cooked ground beef over the bacon and sprinkle the onion and pickles over the beef.
Sprinkle one cup (or more) of grated cheese over the top of the other ingredients.
Beat 8 eggs with cream or half and half, then pour that over the ingredients and gently “stir” with a fork so they’re well combined.
Sprinkle the reserved bacon and the other 1/4 cup grated cheese over the top.
Bake 35-45 minutes, or until the quiche is completely set, cheese is melted and the top is nicely browned.