So……since creating quiche for me is a total act of love & perfect stream of consciousness I have never written down the recipe before. I absolutely love all the goodness that goes into what always turns out to be my favorite meal ever. I only use eggs from happy chickens, raw milk, pasture raised bacon & all organic ingredients… ENJOY 💛
Gluten Free Quiche
Crust… Preheat oven 350′
- 3-4 c almond flour (only use this one)
- 6-8 T grass-fed butter melted
- Pinch of Himalayan salt
- 1/4-1/2 tsp coconut sugar
- Water to bring together ( not much)
Mix all crust ingredients together & add just enough water to make a playdough like consistently. Split in two & press into the bottom & up the sides of glass pie pans. This will not be super pretty & sometimes I use a silicone rubber spatula. Bake until it smells good… About 20-25 min remove & let cool a bit.
Quiche filling (here is the magic part) preheat to 375′
- 8-10 eggs beaten
- Pinch of Herbes de Provence
- 1/4-1/2 tsp Himalayan salt
- 2-3 tsp water
- 1-1 1/2 c raw milk (organic will do)
- 1/2 tsp moutard de meaux
Mix well & then pour on top of preloaded crusts…. Here is what I like to add… Whatever you add be sure to add lots of raw cheese!
- Organic sautéed garlic spinach chopped
- Raw Gruyere cubed
- Bacon (pasture raised, cooked & chopped)
- Sliced onions on top
…Sometimes I will make a tomato, chicken, cheddar, kale & onion one… …Sometimes I will add whatever awesome veggie leftovers are in the fridge….
Be sure to just fill it with whatever you love
Bake 45ish minutes or until the middle is domed. The domeing lets me know that the eggs are set in the middle… Remove from oven to cool a bit & ENJOY 💛
Love & Happy Hens, Dr. C
Thanks for this recipe, Celeste. I’m part of your downline and appreciate all you do.
Awww thank you sweet friend ❤ I love my Love Dropper friends❤