RECIPE: Paleo Quiche (with a crust!!)
Ok people, lets just be real for a minute and admit that a crust-less quiche is just fancy speak for an omelet. And don’t get me wrong, I love an omelet, but when I feel like quiche, I crave that crumbly short pastry encasing a barely set creamy eggy savory custard studded with goodies like bacon or cheese….
It’s like a love story right?
But thankfully I have brought this fairy tale to life for you.
Paleo Quiche (with a CRUST!!)
Short crust pastry base
130g almond meal 130g tapioca starch 60g coconut flour 80g coconut oil or ghee (cold and cubed) 1 egg white Pinch of salt Just enough water to bind it
Basic Custard 4 eggs 1 egg yolk 200g coconut cream
Seasoning to taste
Then add flavours:
-1 bunch English spinach sautéed in coconut oil or ghee and salt and 100g of sheeps milk feta (pictured) (ok so feta isn’t paleo but you could leave it out of used 2 tablespoons of nutritional yeast instead)
-200g organic nitrite free bacon, cooked and 50g grated sheeps milk pecorino (see my above comment about cheese)
-300g left over roast veggies
-ANYTHING you want! I would recommend keeping your ingredients 2-3 at the most as not to over complicate things, simple is often best.
Make Me Up
Pre heat your oven to 160°C.
Grease a 20cm diameter spring form cake tin with coconut oil or ghee.
In the bowl of your food processor (or thermomix), add you almond meal, tapioca starch, coconut flour coconut oil or ghee, salt and egg white. Pulse to combine (thermomix speed 5 for 30 sec). Slowly add a little water if you need the pastry to come together a bit more.
Remove the pastry and place it in your prepared spring form tin. Now comes the irritating fun bit. It’s a pretty short and crumbly pastry so it won’t roll very well. With damp fingers, press the pastry into the tin along the base and up the sides. It may take a while, so have a glass of wine be patient. Use the back of a spoon to get a smooth and even crust. Pick the bottom with a fork (it’s call docking the pastry) and pop it in your pre-heated oven for 15-20min.
You will know when it is done when you can
see the bottom starting to crack a bit and
see that the edges are going golden brown.
While the base is baking, make your custard. Place all the wet ingredients into a bowl and whisk by hand. If you are a lit lazy you can use a machine. Luckily I have 2 thermomix bowls, so I don’t even have to rinse one (I leave that for Mr CH). The custard needs to be thick with all the egg incorporated well, ie you wont see any of those creepy clear stringy bits of white floating around on their own.
Once your custard is ready, stir through your flavourings. Tke your prepared base out of the oven and carefully pour this mixture into your pastry case. Very gently place the completed (but still raw) quiche into the oven and allow to cook till the custard is set. This will probably be about 20-40min. It will depend on how deep the custard is. It’s easy to check though.
You will know the custard is set when:
the egg is no longer shinny on top
when you jiggle the tin, there will be no sloshing of the egg, just a very slight hint of a wiggle in the centre
the top of the quiche will be dry to the touch
Allow it to sit in the tin for 15 mins before you release the spring form sides and cut into it.
This is also super tasty cold for lunches or a picnic.
Looking for more healthy baking ideas? What about something sweet? Check out my paleo cake e-cookbook. There are recipes for a lamington cake, a humming bird cake and a double chocolate cake complete with icings and decorating tips FREE here.