Sunday, June 9, 2013
Paleo Quiche w Coconut Flour Crust
Apparently, not all real men eat quiche. The caveman has a very strong aversion to the dish and wouldn't even sample today's recipe. Meanwhile my kids are at their dad's, so I'm the only one who has tried it.
AND I loved it, so if I wind up eating the entire thing myself, so be it! I have offered up a few egg pies on here, but have always relied on cauliflower to either create or crust or use as "grits" within it. I was excited to stumble upon this crust (again thanks to Just Eat Real Food) that Things My Belly Likes had adapted.
I followed the recipe to the letter (except for subbing coconut oil for the butter) and found my crust got a little overdone at the edges so I'm amending my directions (to maintain the oven temp at 350 as opposed to increasing it to 375).
For my filling I used a combination of linguica sausage, spinach and green onions. Any combination of meat and vegetables would work. I would definitely stick to savory flavors, as there's a natural sweetness to the coconut flour in the crust.
Paleo Quiche with Coconut Flour Crust
adapted from Things My Belly Likes
1/2 cup coconut oil, melted
2 eggs, beaten
3/4 cup coconut flour
1/2 tsp. sea salt
Preheat oven to 350. Combine eggs and coconut oil until well-blended. Stir in coconut flour and salt and mix until a dough forms. Grease a pie plate and press dough into the bottom and up the sides, into an even layer. Prick dough all over with a fork. Bake for 10 minutes and set aside.
5 beaten eggs
1/2 cup coconut milk
1 tsp. salt
1/2 tsp. garlic powder
pinch of black pepper
12 oz. linguica sausage, crumbled
2 cups chopped baby spinach
2 minced green onions
Combine eggs, milk and seasoning in a large bowl. Cook sausage over medium heat until brown, then remove with a slotted spoon to bowl with the eggs.. Lower heat and cook spinach in sausage grease until wilted. Stir spinach into egg mixture. Add green onions and mix again.
Pour egg mixture over crust. Return to oven and bake for 25 minutes or until the center is firm. Allow to cool slightly before cutting.