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.
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!