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.
Prep Time 45minutes
Cook Time 30minutes
Resting Time 10minutes
Total Time 1hour15minutes
1-2tomatoes (depending on size)sliced thin
extra virgin olive oilfor brushing on tomatoes
1/2tspthyme(use more or less, depending on taste)
1/2tspgarlic powder(use more or less, depending on taste)
4slicesthick-cut baconsulfate- and sulfite-free
fresh chives, sliced avocadofor topping
1. Line a jellyroll plan with parchment paper. Place sliced tomatoes on parchment in one layer (do not overlap). Bruch tomatoes with olive oil, then sprinkle with thyme and garlic powder. Bake at 375 for 45 minutes or until done.2. While tomatoes are roasting, slice the onion. Heat the butter in a pan on medium-low, and cook the onions for about 30 minutes, or until golden brown.3. While tomatoes are roasting and onion is cooking, fry bacon until crispy. Remove from pan, set aside on paper towels to cool and drain, then crumble.4. Whisk eggs, cashew milk, salt, and pepper in a bowl.5. Layer roasted tomatoes, cooked onions, and crumbled bacon in a 9-inch pie plate. Pour egg mixture over top. Bake at 350 for 30 minutes, or until the eggs are set. Remove from oven and let rest for 10 minutes. Serve with 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!