I like quiche. Quiche makes great leftovers and travels well in lunchboxes and ‘chilly buns’ to work. Quiche is an easy fridge to plate in 0.3 seconds leftover easy lunch  or snack at home.  My Grandma, Gran and Mam all made quiche.  Pre primal quiches ended up being off the menu.  The traditional method using wheat flour can cause heartburn (acid reflux), and then the low fat fad meant that the butter laden short pastry was off the menu for a long time too.  But now quiche has made a come back to our dinner table.

It’s a hit with the kids, we usually serve with some chips (which are really just potatoes with skin on cut into wedges, smothered in coconut oil and baked in the oven) and salad, or coleslaw.  It’s pretty low carb since the pastry contains almond meal and good resistant starch (if you are using our Quirky Cooking Pastry) with the cooked and cooled potatoes plus lots of good fat with the filling.

I always have a stash of our Quirky Cooking Pastry in the freezer for when the desire for pastry hits.  Pies, sausage rolls, quiche even lasagne sheets – this product is delicious and versatile, I wouldn’t bother making or eating any other!

The filling contains eggs so good fat with great protein and the variations are endless so it can suit a dairy free or vegetarian diet too. (Side note: the research I’ve seen says that vegetarians will thrive on a primal diet if they are lacto-ovo vegetarians, that means they eat dairy and eggs.  Nutrients rival full paleo omnivore if fish and shellfish is eaten too.)  I sometime have a few sweet potato ‘chips’ with this or just a big side of salad.  With all the fats and protein in the ingredients it is a very filling and nourishing dish.

Recipe

One portion of Quirky Cooking Grain-Free Pastry bought ready made by Primal Alternative or nightshade free Sweet Potato Pastry

Or make your own Short Pastry (adapted from Pete’s Family Food book page 147)

Short Pastry Ingredients

• 100g (1 cup) almond meal
  100g (3/4 cup) coconut flour
  60g (1/2 cup) arrowroot or tapioca flour
  3/4 teaspoon Himalayan salt
  250ml (1 cup) chilled lard, ghee, coconut oil or butter, I use butter
  2 eggs

Pastry Method

1. Combine the almond meal, coconut flour, tapioca and salt in the Thermomix 10 sec/speed 4 or in your food processor
2. Add the butter and process until it resembles fine breadcrumbs.  15 sec/ speed 5, or rub the butter/fat in with your fingers
3. Add the eggs and mix well to produce a soft dough 20 sec/speed 5, or mix and knead or use your food processor

Quiche Filling Ingredients 

• 6 slices of bacon (optional)
• 1 onion
• 5 eggs
• 1 1/2 cups of cream, sour cream, or any milk
• 1/2 teaspoon of salt
• 1 1/2 cups of grated full fat organic cheese
• 1 tablespoon of tapioca

Quiche Filling Method

I make this part with the stove and oven.

1. Pre heat oven to 165 degrees and grease your quiche dish with coconut oil or butter.
2. Remove the dough from the mixing bowl (or from the wrapper) and roll out between two sheets of baking paper
3. Line dish with the pastry, leaving one sheet of baking paper on top, add baking beads and blind bake pastry for 10 mins, then set aside
4. Fry bacon and onion in coconut oil or ghee, set aside.
5. In a large bowl mix together cream, salt and eggs, stir in bacon and onions.
6. In a separate bowl toss cheese and arrowroot together and then add to the egg mixture. Be sure to mix well.
7. Pour quiche mixture onto baked pastry case.
8. Bake for 40 mins or until a skewer comes out clean.
9. Let stand for ten minutes before serving.

Serve with green stuff and eat with people you love!