Crust-Less Quiche

• 4 slices bacon
• 1 tablespoon butter oil
• 2 cups portobello mushrooms coarsely chopped
• 1/2 cup sweet pepper chopped
• 8 eggs
• 1 1/2 cups gruyere cheese shredded, or Swiss cheese
• 1 cup unsweetened almond milk
• 2 tablespoons fresh chives snipped
• 1/2 teaspoon sea salt Celtic
• 1/4 teaspoon ground black pepper
• 2 tablespoons coconut flour

1. Line a 3-1/2- or 4-quart slow cooker with parchment paper and grease well.
2. In a medium skillet cook bacon until crisp; drain, crumble, and set aside. Discard drippings. In same skillet heat oil over medium heat. Add mushrooms and sweet pepper; cook and stir until tender.
3. In a medium bowl combine eggs, cheese. unsweetened almond milk (make sure it isn't vanilla), chives, salt, and black pepper. Stir egg mixture with the vegetables in skillet. Blend in coconut flour. Pour egg mixture in prepared slow cooker. Sprinkle with bacon.
4. Cover and cook on low for 4 to 5 hours or until a knife inserted in the center comes out clean. Turn off cooker. Remove from slow cooker. Cool for 15 to 30 minutes before serving.

bacon, butter oil, portobello mushrooms, sweet pepper, eggs, gruyuere cheese, unsweetened almond milk, chives, salt celtic, ground black pepper, coconut flour

Taken from www.yummly.com/recipe/Crust-less-Quiche-1200203 (may not work)