Here we are heading into the weekend—I’ve got your breakfast or dinner covered with this quiche. Toss it together tonight while you are making dinner and you can heat it up in the morning and have a lazy brunch (don’t forget the coffee!) this weekend. See? I’m all helpful and stuff!
And with no further ado (so you can get started), here’s the recipe!
For the Crust
2 cups almond flour
3 tbsp coconut flour
¾ cup of avocado oil (you could substitute melted coconut oil but it will be sweeter and I’d add a little extra salt)
¼ tsp sea salt
1 clove garlic, minced
2 tbsp of water (optional)
For the filling
10-12 pastured eggs (I used 12 and had a dense quiche that easily served 6 and had leftovers)
1-2 tbsp of avocado oil
1-2 (preferably cooked) chicken breasts
4 slices bacon
1 small onion, chopped
1 clove garlic, minced
2 tbsp pastured butter or coconut oil
chopped spinach (optional)
salt and pepper to taste
Preheat the oven to 350.
Start by getting the filling for the quiche ready. Chop your onions, bacon, and garlic and toss in the pan with your butter or coconut oil on medium heat. If you happen to have leftover chicken that’s already cooked—you get bonus points! If you need to cook your chicken go ahead and add it to the pan. If your chicken is cooked, dice and wait to add until your onions and bacon are done (which will take about 20 minutes) and just toss it in to coat it with the bacon grease and onions. Yum. Option 2 is yummier since it will give your onions and bacon a better chance to carmelize, but I’ve done both. If you want to dirty two pans you could also cook your chicken separately but I’d never say you have to dirty another pan–always use the shortcut! 😉
While that’s cooking, you can start on your crust. Toss all your ingredients except the water into your food processor and pulse until it’s mixed well. It should get to a dough-like consistency, but it should be a little on the wet side. If you form it into a ball it should stick together easily. If it crumbles or won’t hold add a tablespoon of water at a time until it is the right consistency. If it’s too wet (i.e. it oozes out between your fingers when you try to form a ball) add another tablespoon of coconut flour.
Once you’ve got your ball—go mix your bacon and onions! Don’t burn it! 🙂
Back to your dough—press it into a 10 inch pie dish. You aren’t going to roll this crust, just press it into place and you can get all fancy with your crust if you want. Pop it in the oven and bake that for 5-10 minutes until it starts to look firm and a little golden.
If you are just now adding your already cooked chicken to the bacon and onion mix-go do it! Stir the chicken in and coat it well with the mixture and remove from heat.
In a mixing bowl combine your eggs and beat really well. If you have a mixer I would use it to get your eggs fluffy. Add the garlic, salt, pepper, and spinach if you are using it and stir those in. Then add in your chicken and bacon mix and stir that in as well. Take your crust out of the oven and pour your egg mixture in.
Bake in oven until eggs are cooked and the top is golden, this will take about 25-35 minutes depending on your oven and if you made a giant quiche with 12 eggs and 2 chicken breasts or a smaller one. The center should be set well.
It’s best if you let cool for about 5 minutes after removing from the oven so it holds together when you serve. If you’re serving for brunch it’s excellent topped with some sliced avocado. At dinner, I have enjoyed it with a spinach and beet salad with a lime-chia dressing (and if you wanna know about that leave me a comment!)
Happy Weekend y’all! Eat some good food, sip some coffee and relax!