Delicious for breakfast and easy to make, this Grain Free Quiche Kathleen, will impress everyone with it's crunchy crust and hearty filling. Grain Free, Gluten Free, Dairy Free and Sugar Free.
I don't know about you, but I had an awesome weekend! My best friend Kyra and her boyfriend Bryant came down to celebrate her birthday. We had lots of food, played nerdy board games and caught a show at Subterranean, which is a pretty fantastic local grungy music hall.
Side note: the show we saw was a band called Futurebirds. It was a nice little throwback for Kyle and me because we actually saw them for the first time this summer while visiting Nashville. They're great. Check 'em out here!
Kyra shares my obsessions of french fries and coffee and she'll talk in a southern accent with me all night long. We do this because it's fun, but more so because our boyfriends find it annoying. They are both great company, so I was honored when Kyra accepted the invite to celebrate with us. Plus, friends in town seemed like the perfect opportunity to set up a new recipe for you all!
I am very excited to share another one of my favorite dishes with you (surprise, it's breakfast!) With the upcoming holidays, I've been feeling pretty nostalgic about home and family. When I started paleo, I had to say "sayonara" to the quiche I grew up with and consumed frequently. I developed the following recipe as a way for me to continue the tradition in a way that works for me.
Introducing Quiche Kathleen, named lovingly after my Grandma. I'm not sure where she found her initial quiche recipe, whether developed in her head or pulled from somewhere else. Either way, she passed the recipe on to my mom, who passed it on to me. While my life choices have spurred me to develop my very own quiche, it still brings about that same warm, cozy feeling when I have it. I hope it brings that same happiness to you!
- 2 cups + 2 tbs almond flour
- 2 tbs tapioca starch
- 1 egg + 1 egg white, whisked
- 2 tbs butter, ghee or oil melted
- 1/4 tsp salt
- coconut oil to grease pan
- 8-10 eggs
- 1/2 cup coconut milk
- 10oz bacon, chopped
- 2 cups broccoli, chopped
- 1/2 sweet onion, diced small
- 2 tbs butter or ghee separated *optional
- salt + pepper to taste
- 1 1/2 cups shredded cheese *optional