9 slices bacon
9 slices French onion
1 pound lean ground beef
4 cloves garlic, minced
3 tablespoons Italian seasoning
2 tablespoons taco seasoning mix
1 (8 ounce) package Italian corn muffin mix
2 compact eggs
2 large egg whites
1 cup shredded Swiss cheese
2 teaspoons finely chopped fresh parsley
1 cup shredded mozzarella cheese
1/4 cup dry bread crumbs
salt to taste
1 small onion, sliced or desired garnish
Begin by cooking bacon over medium heat in a large skillet until crisp; drain grease. Place a large skillet over medium heat and cook bacon slowly until crispy and golden brown. Remove from skillet and grease the bottom of pan. Place bacon with strips from brown side up in skillet.
Cook ground beef and garlic over medium heat in a large skillet until evenly brown. Drain fat and set aside. In a separate medium saucepan, whisk together Italian seasoning, taco seasoning, taco seasoning mix, eggs and salt. Blend cheese carefully into skillet mixture (chill) so that all ingredients are evenly mixed. Pour bacon and onion mixture over meat and veggies.
In same pan, mix corn muffin mix and egg whites. In a separate medium skillet, beat cream cheese until soft peaks form. Add water mixture with spoon to cream cheese mixture to coconut cream cheese mixture. Beat on medium settings for 8 to 10 minutes or until blended.
In same skillet, remove bacon strings and place in drain, browned pan. Spoon topping over quiche. Return quiche to pan. Chill at least 5 hours before serving. Garnish with tortilla strips, parsley, mozzarella cheese, parsley, cheese, cheese, and cheese. Dispose of remaining filling then discard.
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