An old post from my other blog. Written on August 29, 2013 by writefromthefarm
I’m currently in the midst of the Whole 30 challenge. In short, for thirty days I am avoiding all dairy, grains, sugar, alcohol, legumes, sweeteners, processed foods, carrageenan, MSG, sulfites, and white potatoes. Whew! I think that’s it, but I’m sure there’s more. I am now on Week 3, Day 16 and I’m doing just fine. I’ve had to dig deep to get creative enough to feed myself and my family meals that we will want to eat.
Armed with a massive amount of vegetables from a local CSA and a fridge full of fresh organic eggs, I really wanted a quiche, but the real challenge was making it grain-free and dairy-free. My family was doubtful. “How in the world are you going to make a crust free and cheese free quiche?!” was the question of the day. All it takes is a little ingenuity and some recipe tweaking.
FOR THE CAULIFLOWER CRUST: Cauliflower pizza crust is all the rage now. I adapted an old recipe I have been using for a couple of years, and it was so incredibly easy:
INGREDIENTS (makes 2 pie crusts)
4 cups riced cauliflower
salt and pepper to taste (I also added cayenne and crushed red pepper)
THE METHOD Mix together and divide into two well greased pie pans (I used coconut oil). Bake at 375 degrees for 20 minutes.
Here’s the finished product. Two golden brown “pie crusts.”
EGG MIXTURE: The egg mixture was 10 eggs and a cup of full fat, unsweetened coconut milk, and a little more salt, pepper and cayenne.
I think of quiche as an “everything but the kitchen sink” kind of meal. Whatever’s in the fridge that needs to go, goes in the quiche!
VEGGIE QUICHE: I personally prefer a veggie quiche, while my family prefers bacon, which means I always make two quiches. Today I had cactus, bell peppers in assorted colors, a white spring onion, summer squash, and heirloom tomatoes, all local to Central California. I chopped it all up and put in inside one of the quiche crusts.
BACON QUICHE: Then in the other crust, I added about 8 pieces of bacon cut into bits.
VARIATIONS: You can alter this in many ways for Paleo. You can add raw milk, raw cream, or raw cheese, heavy cream, almond milk, or water, to the eggs. For fillings, it really boils down to what you love and what you have on hand. I’m a big believer in using everything I have, so please do the same. Don’t just run out to get an ingredient. Get creative. Try something new. Lunch meat, new seasonings, spices, spicier veggies, leftovers, etc. Leftover spare ribs? Throw them in. Steak? Try it! Chicken? Sure, why not? For veggies, I love cactus, eggplant, and fennel in my quiche, but I just had to take a risk and try it to find out. If you’ve got it, use it. And if you don’t, and you are at a farm stand or farmer’s market, if something makes you curious, try it anyway. Buy local, buy new things, get creative. Dishes like this, are excellent vessels for creativity. And that is how genius is born.
Then the egg mixture is divided and poured into the quiche crusts, on top of the fillings. (Notice there is no cheese in this quiche, you don’t even need it. Try it sans cheese!) They went back into the 375 degree oven for 35 minutes and cooked until golden brown. And here are the results: