I don't care how gauche it might be, but I love quiche y'all. I mean, right? It's an omelet and a pie, all in one. I remember my mom making it as a kid and thinking how grown up I was to be eating something as sophisticated as quiche.
Lindsay Lohan of meat: bacon, which we all know is the least dignified, yet most indulgent animal protein on the planet.
Of course, all the usual suspects also made appearances: onion, mushrooms, spinach, swiss cheese, and eggs. But the surprise guest of the night was almond flour, making its debut as "crust."
Bacon Quiche with Paleo Almond Flour Crust
Makes 8 servings
For the crust
- 1 1/2 cups almond flour
- 1 egg
- 1 egg white
For the filling
- 7 eggs
- 1 cup coconut milk
- 6 pieces of nitrate-free bacon
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms
- 1 cup fresh spinach
- 3/4 cup shredded swiss
- salt and pepper
- Pre-heat oven to 375 degrees F.
- In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles.
- Bake crust for about 15-20 minutes, or until lightly golden brown.
- While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside.
- In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly.
- In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper.
- Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose.
- Allow to cool for about 15 minutes. Serve warm.