I guess it just depends on who you ask, huh? Since we don’t eat cereal in this house we usually eat eggs, eggs and if you guessed more eggs, you’re right.
But mama has got to change it up sometimes for the sake of everyone’s sanity and taste buds. God forbid Andrew decides he doesn’t like eggs because he ate too many — then I’d really be up shiz creek without a paddle. For real.
The good thing is that eggs are super versatile and you can get really creative with how you use them. If you need more egg recipes, my friend Kristen over at The Earthy Mama has a great egg roundup!
All this talk of eggs and eating eggs in different ways obviously brings me to this quiche. You know, the one you’ve been probably drooling over the past few minutes as I whacked your head off about what seems like non-sense if you’re focused on a delicious looking quiche.
Am I right? Or am I right?
Okay okay, I’ll hurry it up. So, I dubbed this grain-free quiche, “The Pastured Quiche.” It just sounds way more important than just egg and bacon quiche, don’t you think? The Pastured Quiche deserves to feel important because it is loaded with nutrient-dense foods; eggs from pastured hens, bacon from pastured pigs and havarti cheese and cream from grass-fed cows.
You want to know what is even more heavenly? You hardly dirty any dishes in the process of making The Pastured Quiche! *Squuueeeel* Exciting, right? A nutrient-dense meal that can be eaten at any time of the day and doesn’t dirty more than four dishes.
Every person’s dream come true.
Now before you start congratulating me for creating such a great recipe, I can’t take full credit for it. I actually got this recipe from a fellow WAPF member and she was kind enough to let me share it with you. She originally sent it out the recipe in an email because so many people had asked how to make it at the monthly pot-luck dinner. Unfortunately I wasn’t able to attend the pot-luck but judging by how many people requested the recipe, it must have been good.
The original recipe called for spring onions and fontina cheese but I couldn’t find either of the two. Hence the reason I used chives and havarti cheese instead. I think it makes an excellent substitute because the havarti is just super creamy.
Joy, the sweet lady who let me share this on here, told me I could replace the bacon with crab and use shallots instead of chives. Um, yes. How amazing would THAT be??
- 6 pastured eggs
- 1 pint (16oz) raw, grass-fed cream (if you can’t find raw, use organic grass-fed cream — not ultrapasteurized!)
- 6 oz grass-fed Havarti cheese, grated
- 10-12 oz pastured bacon
- 1 bunch chives, diced
- ½ tsp unrefined sea salt (my favorite salt)
- ½ tsp organic thyme (find non-irradiated spices here)
- Preheat oven to 325 degrees
- Dice (or cut with kitchen sheers) bacon and cook until desired doneness
- Place cooked bacon in a pie pan
- Add chives to bacon pan and saute in bacon grease until soft, couple minutes
- Place chives with bacon
- In a separate bowl whisk together eggs and cream
- Add salt and thyme, whisk until incorporated
- Add grated cheese to egg mixture, stir well
- Pour egg mixture over chives & bacon and put in the oven
- Cook for about 30-45 minutes, testing it’s complete by sticking a knife in the center and it coming out clean