Food Can Be Healthy, Tasty, and Easy to Make
It’s was a hectic week at my house last week—more so than normal–with days starting hours before sunrise.
Friday night, I had a long’s winter’s nap and started my weekend off with a culinary delight-bacon, onion, and roasted tomato crust less quiche.
You know by now that I’m not a chef, just a lover of all good food. Fortunately, I have a family willing to be my guinea pigs before I share any of my concoctions with you!
This one was a success and I want you to be able to have a warm, healthy treat this weekend, too.
Before I get into the details, I must give credit where credit is due. The roasted tomatoes were inspired by Door 222, a lovely restaurant in Loveland, CO. They were further guided (loosely) by Rachel Ray’s recipe. I also used Pioneer Woman’s recipe as a guide in creating my own gluten free, dairy free, yumminess.
So here goes!
Kristy’s Gluten Free Crustless Quiche
Allow about 1 hour and 30 minutes of cooking time for the quiche.
I started with thinly sliced tomatoes placed on a sheet of parchment paper. I brushed with extra virgin olive oil and sprinkled them with dried thyme and garlic powder. I roasted them for about 45 min on 375 until done.
While the tomatoes were roasting, I sliced one large onion and cooked it on medium low in a tablespoon of butter for about 30 minutes until it turned a nice golden brown.
I fried four slices of thick cut sulfate and sulfite free bacon. Once done, I set it aside to cool.
For my eggs, I beat six eggs with one cup of cashew milk, one teaspoon of Real Salt, and one half teaspoon ground pepper.
I layered the tomatoes, onions, and crumbled bacon in my pie plate and poured my egg and cashew milk mixture on top. I only used about half of the roasted tomatoes, because I ate the rest. They’re so good!
I baked it on 350 for about 30 minutes. I let it rest for 10 minutes then topped it with fresh chives and sliced avocado. I paired my crust less quiche with almond flour artisan biscuits drizzled with warmed black strap molasses.
If you have nut allergies, you can substitute the cashew milk with oat or hemp milk. You could also use water.
This crust less quiche recipe provides detoxification support, healthy fats, and protein to fuel your day.
image of the biscuits is from Pamela’s Products, a resource for gluten free products and recipes