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  • 4 slices thick cut bacon sliced into 1" pieces
  • 1 1/2 cups smoked ham cubed small
  • 1 small onion chopped small
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried oregano
  • 1 cup mushrooms chopped small
  • 6 eggs
  • 1 cup milk
  • 2/3 cup almond flour
  • salt and pepper to taste
  • 2 tablespoons butter melted
  • 1/2 round of garlic herb Boursin
  • 1 cup Romano or white cheddar cheese grated
  • 2 tablespoons chives chopped small
  • 1 tablespoon fresh thyme
  • Salt and pepper for seasoning


  • PAM spray a deep dish pie plate and preheat the oven to 400°F.
  • Render the bacon down in a frying pan, removing with slotted spoon and putting into the pie plate.
  • Place the onion, mushrooms, caraway seeds, and oregano into the pan, season with salt and pepper, sauteing until the onions are soft.
  • Remove with a slotted spoon and place into the pie plate.
  • In a bowl, beat the eggs until they are frothy, add the melted butter, almond flour, half the thyme and chives.
  • Pour over the mix in the pie plate.
  • Break the Boursin into small pieces and nestle into the egg mixture.
  • Sprinkle with about a cup of grated cheese and the other half of the chives and thyme.
  • Bake for 30 to 35 minutes.
  • Let sit for a few minutes, before cutting and serving.