Bacon-Crusted Quiche

It’s not that hard to re-vamp a quiche to be Paleo-friendly and just as delicious.  I had a spinach and Swiss quiche recipe that used to be a weekend staple and I just nixed the cheese and subbed coconut milk for cream.  

But what about the crust?  The warm, flaky, buttery crust was my favorite part and even if I want to be lenient–like I am with dairy at times–I can’t justify a pie crust.  The “crustless quiche” isn’t a stranger to Paleo/Primal folks, but personally I find it to be a fraud and a bastardization.  Call it what it is, folks…a quiche with no crust isn’t a quiche, it’s a f**king frittata.

What’s a crust-loving lady to do?  In need of a warm, salty, tender, and savory base to my quiche I did what every great Paleo chef does with ease when faced with a culinary challenge…I used bacon.



Bacon-Crusted Quiche

8 Eggs
1 c. Coconut Milk
½ Onion, chopped
2 c Fresh Spinach, chopped
1 t Baking Powder
2 T Almond Meal
Salt and Pepper to taste
1 Package Nitrate-Free Bacon

Line a greased 9-inch pie plate with bacon, being extra careful to “fortify” the sides.  Bake for 10 minutes at 400 degrees.



Meanwhile, beat eggs and coconut milk, then whisk in all other ingredients.

When bacon is done, remove from the oven and drain off the grease.  Pour in egg mixture and bake for 45 minutes at 350 degrees.




Bacon makes everything better!

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12 Comments on Bacon-Crusted Quiche

  1. young grasshopper
    December 13, 2011 at 8:46 pm (3 years ago)

    I love the idea of the bacon crust, but was it easy to slice through it when you where cutting the quiche into slices?

    Reply
  2. Camilla
    December 14, 2011 at 2:08 am (3 years ago)

    I just used a pie cutter with a sharper edge. There's not exactly the convenience of being able to just pull it apart with a spatula, though!

    Reply
  3. young grasshopper
    December 15, 2011 at 12:18 am (3 years ago)

    As my daughter always says, "why must pigs be so cute & delicious?!". I'm sure that the little bit of extra effort is well worth it when it comes to taste :) Everything with bacon is better, lol! I've been bad recently, but I'm going to make muffin versions of this quiche, bacon crust & all, for Christmas morning :) I'll let you know how they turn out!

    Reply
  4. Camilla
    December 15, 2011 at 1:01 am (3 years ago)

    Oh, wow…PLEASE let me know how they turn out. That might even work better since the bacon can cook into a nice little "cup," maybe? I'm looking forward to it!

    Reply
  5. young grasshopper
    January 3, 2012 at 3:12 pm (3 years ago)

    I made a version of your Quiche this morning before work & I thought I'd share since you gave me the inspiration :) I made egg muffins; I sauteed the veggies (onions & bell peppers) ahead of time & let them cool, then added them to the eggs along with chopped ham (nitrate free!), salt & pepper. Cooked them for 20 minutes at 350. They were delicious but I used paper cupcake liners & those stuck a bit. Next time I think I will try aluminum cupcake liners OR EVEN BETTER I'll use bacon!

    Reply
  6. Camilla
    January 4, 2012 at 12:24 am (3 years ago)

    NICE. I do hate how paper liners do that, but you could try the foil kind, maybe? …except I think making bacon cupcakes is a much better (and awesome) plan!:)

    Reply
  7. Deb D
    October 27, 2014 at 6:25 pm (2 months ago)

    Just dipping my toes in the Paleo Pool. Thanks for this idea! I’ve made a million cheesy, crusty quiches in my lifetime, so the bacon idea was a hit for me. I had to modify a bit based on availability. Canadian Bacon from a local farmer lined my dish. I forgot to grease it first, and was worried. But it came out beautifully. Only had 6 eggs and almond milk. Also out of onion, so I used two TBS dehydrated. And frozen chopped spinach instead of fresh. Love almond flour, and found that it helped bind everything nicely. Merci!

    Reply
    • camilla
      November 1, 2014 at 2:34 pm (2 months ago)

      That’s awesome! Thanks, Deb!

      Reply

4Pingbacks & Trackbacks on Bacon-Crusted Quiche

  1. […] was one of my very first recipes on the blog that people actually liked.  And I can’t believe I haven’t made it in […]

  2. […] 9. Bacon-Crusted Quiche This quiche takes bacon to a whole other level by using it as the crust. This effectively gets rid of any grain issues because you won’t be using any flour for the crust, but it also gives it some extra protein and plenty of flavor. They’re using nitrate-free bacon, and this is the sort of thing you’ll want to watch out for when it comes to buying your Paleo groceries. It’s not enough to just buy whatever is available. You want to be very discerning and choose foods that are organic, or uncured, or in this case free of nitrates. The less processed a food is, the better, because we are trying to get back to our caveman roots here. […]

  3. […] 9. Bacon-Crusted Quiche This quiche takes bacon to a whole other level by using it as the crust. This effectively gets rid of any grain issues because you won’t be using any flour for the crust, but it also gives it some extra protein and plenty of flavor. They’re using nitrate-free bacon, and this is the sort of thing you’ll want to watch out for when it comes to buying your Paleo groceries. It’s not enough to just buy whatever is available. You want to be very discerning and choose foods that are organic, or uncured, or in this case free of nitrates. The less processed a food is, the better, because we are trying to get back to our caveman roots here. […]

  4. […] I made the bacon crust – which I got from this recipe from tgipaleo. They very briefly suggest that you lattice the bacon (and of course they were using real strips so […]

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