I woke up in the mood for something delectable for breakfast. Not sweet but savory! So quiche it is!
I normally call this “garbage quiche” but today I’m calling it, “In the Fridge” Quiche; well because this is what was in the fridge. I think people think because quiche has a French name that it is a complicated thing to make, and that is just not true.
I didn’t come up with the crust recipe I’m sharing…that is from Cupcakes OMG, be sure to check out that page too. 😉
In the Fridge Quiche (used what was in the fridge so play with your ingredients)
1 1/2 cups of blanched almond flour (I prefer Honeyville Farms)
1 whole egg
1 egg white
Pre-heat oven to 375 degrees.
Mix together and then use your hands to press into your pie pan. I used a glass deep dish and didn’t need to grease it but you might want to lightly grease with coconut oil. Press in and around until the dough is even and at your desired thickness.
Poke with holes to evenly cook and avoid bubbles. Put in the oven and baked 15-20 minutes, until golden. Set aside.
In my quiche I used a package of Trader Joe’s baby organic spinach, a cup of raw cheddar cheese and a package of Canadian bacon that I cut into small triangle with scissors. I’ve made it with sausage, bacon, onions, mushrooms, different cheeses, etc. Use what you have and like! I want to make one with asparagus for a dinner…soon!
I wilted my spinach in coconut oil and added the C. bacon in to warm it up and brown a bit. Make sure you pre-cook any meats before putting them into your quiche. Add a little bit of salt, pepper and garlic powder…or whatever spices you prefer and have in the cabinet.
While this is cooking down scramble 8 eggs (+ the yolk you have left from the crust) with a cup of your favorite cheese.
Put the veggie meat mixture in the crust and then pour the egg/cheese mixture over it. Lightly salt and pepper it to your taste.
Carefully put it in the oven and bake for 20 – 30 minutes. Check it about 1/2 way through and see if it is browning. If it is, gently lay foil on top. It can have a bit of a jiggle to it but it shouldn’t be loose when you take it out.
Let it cool for 8-10 minutes and enjoy. We like it with salsa. 😉