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 thoughts on “Bacon-Crusted Quiche

  1. young grasshopper

    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
  2. Camilla

    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
  3. young grasshopper

    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
  4. Camilla

    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
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  9. Deb D

    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

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