Quiche is great. First, it's versatile. Second, it's handy for quick breakfast. While I don't recommend eating on the run, if you're dashing out the door, you can cut a wedge and polish it off pretty quickly. If you have time for a more leisurely breakfast or lunch, then quiche can be paired with a green salad for a nice looking and great tasting meal.
Crust
1-1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon onion powder
1/4 cup grapeseed oil (or melted ghee)
1 tablespoon water
Mix dry ingredients. Add oil and water to dry ingredients and mix until well combined. It will be crumbly but sticky. Press into 9" pie pan.
Bake at 350° for 12-15 minutes. Cool to room temperature or just bit warmer before adding the filling.
Filling
5 eggs
6-8 slices bacon, diced
1/4 cup chopped italian chicken sausage
1 leek, white part only, sliced into thin disks
1 tomato, sliced thin
Salt and pepper to taste
Saute bacon until crisp. Add leeks and stir fry briefly, just enough to soften the leeks. Remove bacon and leeks from pan and cool. (Hasten the process by putting it in the freezer.) Beat eggs and coconut milk together. Add bacon, sausage and leek. Add just a bit of salt and as much pepper as you'd like. Mix well. Pour into cooled crust. Lay slices of tomato gently onto top of filling. Bake at 350° for 45 minutes.
Refrigerate leftovers.
As with all recipes I offer, please do make them your own. I only used the Italian sausage because I had one leftover from a previous dinner. You might use shredded chicken, leftover taco beef, fresh breakfast sausage, mushrooms, bell peppers, squash...gee, let your mind run wild.
The recipe I used for inspiration for the filling called for 4 eggs and 1/2 cup of milk. For whatever reason, I added an egg and reduced the milk. I might use 6 eggs and 1/2 cup of milk the next time for a better filling to crust ratio.
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