I don't know about you, but I had an awesome weekend! My best friend Kyra and her boyfriend Bryant came down to celebrate her birthday. We had lots of food, played nerdy board games and caught a show at Subterranean, which is a pretty fantastic local grungy music hall.
Side note: the show we saw was a band called Futurebirds. It was a nice little throwback for Kyle and me because we actually saw them for the first time this summer while visiting Nashville. They're great. Check 'em out here!
Kyra shares my obsessions of french fries and coffee and she'll talk in a southern accent with me all night long. We do this because it's fun, but more so because our boyfriends find it annoying. They are both great company, so I was honored when Kyra accepted the invite to celebrate with us. Plus, friends in town seemed like the perfect opportunity to set up a new recipe for you all!
I am very excited to share another one of my favorite dishes with you (surprise, it's breakfast!) With the upcoming holidays, I've been feeling pretty nostalgic about home and family. When I started paleo, I had to say "sayonara" to the quiche I grew up with and consumed frequently. I developed the following recipe as a way for me to continue the tradition in a way that works for me.
Introducing Quiche Kathleen, named lovingly after my Grandma. I'm not sure where she found her initial quiche recipe, whether developed in her head or pulled from somewhere else. Either way, she passed the recipe on to my mom, who passed it on to me. While my life choices have spurred me to develop my very own quiche, it still brings about that same warm, cozy feeling when I have it. I hope it brings that same happiness to you!
Prep Time: 25 mins
Cook Time: 50 mins
2 cups + 2 tbs almond flour
2 tbs arrowroot powder (or tapioca starch)
1 egg + 1 egg white, whisked
2 tbs butter/ghee or oil, melted
¼ tsp salt
coconut oil to grease pan
10 eggs (8 if using regular pie pan)
½ cup coconut milk, full-fat
10 oz (1 pack) bacon, chopped*
2 cups chopped broccoli
½ onion, diced small
2 tbs butter or ghee, separated
Salt & Pepper to taste
1½ cups shredded raw/grass-fed cheese *Optional
For vegetarian, sub in chopped mushroom for the bacon
- Preheat oven to 350.
- Using the crust ingredients, whisk together the 2 tbs melted butter and eggs in a medium bowl.
- Add in dry crust ingredients and mix until it is all combined into a dough.
- Lightly grease your deep dish pie pan. (A regular pie pan will work just as well for this, but you will need to adjust the egg amount for the quiche as noted above.)
- Roll dough into ball & place in center of pie pan. Use your hands to spread evenly over the bottom & up the sides of the pan.
- Place in oven for 8-10 minutes. Remove from oven when done & turn oven up to 400.
- Using kitchen shears cut bacon into ¼ to ½ inch pieces and drop into the pan. Once all bacon is cut, turn the burner on medium & begin to fry it. Remember to stir frequently.
- While bacon is frying, melt 1 tbs of butter in a separate pan on low heat & add in the chopped broccoli.
- Place lid on to steam for 5 minutes, stirring occasionally so it doesn't burn.
- Remove lid from broccoli & add diced onion to the pan. Cook for 2-3 minutes until onion is slightly (not fully) translucent. Remove from heat.
- Once your bacon is slightly crispy (it will cook more in the oven), use a slotted spoon to remove it from the pan and place on paper towel to soak up some of the grease.
- Your pie crust timer should have gone off by now. Remember to remove it from the oven and turn the temp. up to 400.
- Whisk your quiche eggs (8 or 10 depending on your pie dish) and coconut milk together in a large bowl. Mix in cheese, broccoli, onion & bacon. Salt & pepper to taste.
- Take 1 tbs butter and cut it into small squares. Spread this around the bottom of your cooked pie crust.
- Pour your quiche mixture into the crust, careful not to fill past the height of your crust edges.
- Place your pie pan on a cookie/baking sheet and place in the oven.
- Cook for 10 minutes at 400. Then turn oven down to 350 & cook for an additional 40 minutes (30 if your pan is not deep-dish)
- Check to see if your quiche is done using a toothpick. If it does not come out clean, cook for an additional 5 minutes.
- Remove quiche from oven & let cool for 10 minutes before digging in.