This quick and easy quiche is one of my favorites…perfect for a meal or snack on the go. The crust is adapted from the yogurt dough in Nourishing Traditions, and is buttery with a little tang! If you prefer, you can bake in a pie dish instead of individual pans. This is delicious hot or cold!
Cream together butter and sugar, then add flour until a soft dough is formed. If it is too sticky, you can add a bit more flour.
Cover with a towel and let sit 7-12 hours.
When ready to bake, pat dough into 4 individual bowls or 1 regular size pie pan.
Pour filling in, and bake at 350 for 20-30 minutes, until puffed and lightly browned.
Let set a few minutes before serving, or store in the refrigerator to eat cold.
A most delicious way to eat collard greens: with onions and garlic sauteed in ghee, mixed with ricotta cheese, and added to a grain-free crust made of almond flour and eggs.
Preheat oven and prepare the grain-free crust. Preheat oven to 350F. Meanwhile, in a food processor, add the 2 cups of almond flour, 1 lightly beaten egg, 2 teaspoons ghee, salt and nutmeg, and blend until a dough forms. Taste a tiny bit to adjust seasoning to your liking.
Add dough to an 10-inch baking pan and bake. Press down to even out the crust, making sure it covers the bottom and curves upwards on the corners and sides. Bake on 350F for 10 minutes until crust starts to turn a very light golden color.
Saute the collard greens, onion and garlic. Chop one onion, and saute in ghee for a few minutes till beginning to caramelize. Chop collard greens (I include the stems, but it’s up to you), and add to pot, stirring for a couple of minutes. In a separate small pan, peel 4-5 garlic cloves, and saute in ghee till lightly golden. Then, add garlic to collard greens and onion mixture. Stir and turn off heat.
Add spices and egg. Add salt, ground ginger and ground nutmeg to collard greens mixture. Taste to adjust seasoning. Then, beat one egg, and mix well into collard greens.
Add cheese and bake. Add a layer of ricotta cheese on the set crust. Then, pour the collard greens mixture on top of the ricotta cheese, and even out. Add hard cheese on top (I used Dubliner), and put in the oven to bake for another 10 minutes. Add a dash of freshly ground black pepper and serve warm.
Why cupcakes instead of quiche? Well, cupcakes sounds yummier. Who doesn’t want to eat cupcakes for breakfast? These egg cupcakes are savory and light. The Gruyere and ham combo are amazing.
Preheat oven to 350 degrees and grease muffin tins (stainless steel or stoneware are best).
Whisk together eggs, cream, salt, nutmeg and cayenne pepper.
Fold in remaining ingredients.
Scoop 1/4 cup of batter into each tin.
Bake for about 20 minutes, or until eggs are just set in the middle.
Allow to cool in the tins for a few minutes before trying to remove the cupcakes.
*NOTE: For dairy-free and Paleo, leave out the cream and increase eggs to 12.
This simple, yet rich quiche is wonderful hot, or you can cut into small squares and serve it cold as a wonderful, high-protein finger food. Great to bring to a holiday party!
Turn oven to 350, place butter in 9×13 dish and put in the oven to melt as it preheats.
Whisk together eggs with remaining ingredients.
When butter is melted, pour into batter, whisking constantly so it won’t harden. Pour into pan and bake at 350 for about 30 minutes.
My favorite quiche is a simple cheese quiche; no crust, and no endless combinations of vegetables to interfere with the creamy custard. I prefer a fresh salad on the side. And this three ingredient version requires no additional equipment but a whisk and a bowl.
Preheat oven to 425 degrees.
Butter a pie dish and sprinkle the cheese in.
Whisk the eggs and cream till combined and pour over the cheese in the pie dish.
Bake for 25 minutes or until lightly browned and custard just sets (should still jiggle a little in the center).