A thin, grain-free crust with bacon, asparagus, purple cauliflower, mushrooms, and a bit more to make a decadent quiche and breakfast a special occasion any day! This lectin-free, grain-free, gluten-free quiche is savory, filling, and will likely have you grabbing another piece!
A Decadent Grain-Free Quiche
Equipment
- 9 ½" cast iron skillet
Ingredients
- ½ tbsp pastured butter to coat pan
- 1 cup Bob's Paleo Flour or any compliant grain-free flour
- 5 tbsp pastured butter
- 1/2 tsp iodized salt
- 1/4 tsp baking soda
- 9 whole pastured eggs
- 2 tbsp water
- 6 ounces pastured bacon, chopped
- 1 cup purple (or any) cauliflower, minced
- 4 ounces mushrooms, chopped any kind
- 1/2 large yellow onion, chopped
- 2 large garlic cloves, minced
- 5 whole asparagus stalks, chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 400°.
- Heat a 9 ½" skillet (I used this cast iron skillet) over medium-high heat with 1/2 tbsp butter. Coat the pan entirely.
- In a large bowl add all eggs and water. Beat together until mixture is fluffy. Set aside.
- Chop bacon, asparagus, onion, and mushrooms. Add veggies to the skillet until bacon is golden brown.
- While that is cooking, melt remaining butter. Mix Paleo flour (or any grain-free compliant flour), salt, and baking soda tother. Add melted butter and mix until fully blended and smooth. Form a ball and set aside.
- Mince garlic and add to the vegetables, stirring for one minute. Transfer all vegetables to egg mixture bowl, mix everything together, season with salt and pepper, and set aside.
- Without cleaning the skillet, add the dough for crust. Using the palm of your hand, spread out the dough evenly throughout the bottom of the pan. It should be very thin and does not have to look perfect (it's at the bottom!).
- Pour egg and vegetable mixture back into the skillet over the crust and place in the oven.
- Bake for 30-35 minutes.
- Serve right out of the oven or cool slightly, cutting pie-like slices. Consider serving with a mixed green salad. Enjoy!
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