Preheat oven to 350 degrees. Prepare quiche dish with a thin layer of avocado or coconut oil on bottom and sides. (I used a rectangular oven-safe glass dish).
Saute 6 bacon strips cut in thin strips or 2 portobello mushrooms coarsely chopped (if no bacon, add 1 T of avocado or coconut oil) with 1/3 c red onion chopped for 4-5 minutes. Layer on the bottom of glass dish reserving any remaining oil/grease.
Place a layer of favorite grass fed cheese or dairy free alternative or crumbled tofu over the "meat"/onion layer.
Add 2-3 heaping cups of fresh spinach or kale coarsely chopped to the reserved oil with high heat. Lightly saute spinach allowing any liquid to evaporate with high heat. Spread over "cheese" layer.
Coarsely chop 2-3 T sun-dried tomatoes or 1 freshly chopped roma tomato (seeded with any juice). Spread over spinach layer.
In a bowl, whisk 6 free range eggs, 2/3 c lactose free cottage cheese, 1/4 c fresh cilantro or fave fresh herb, 1 tsp dried mustard or squirt of fave mustard or splash of hot sauce, 1 tsp salt and pepper to taste. Pour over layers to finish off your layered quiche.
Bake .... depending on the thickness of your quiche will determine baking time. 20-40 minutes...until nicely golden and a butter knife comes out clean in the center of your quiche. Rest 5-10 minutes and enjoy. Nice accompaniments are fresh avocado, fresh fruit and or a piece of sprouted or sourdough toast!
Bon Appetit!!!
created by Char
No comments:
Post a Comment