A delightful crust-free quiche is a great and easy to heat up breakfast.  Serve it with some pastured, nitrate/nitrite free bacon and some organic fruit.  It also makes a great brunch, lunch or even dinner item when paired with some salad.

At our home this is a protein and fat packed, nutrient dense, quick go-to food for breakfast.  I make a couple of quiches and I send them to work with my husband who enjoys them cold for breakfast or as a part of his lunch. The recipe is really easy to double for two quiches that will last all week.  After it cools I cut it into servings and store a few in the fridge and the rest in the freezer.

The combinations are truly endless but sometimes I really enjoy the simple quiche the best.

Prep time 10 minutes. Cook time approx 35 minutes. Makes 1-9 inch quiche.

4 large pastured eggs
2 large pastured egg yolks
1/2 cup cream (pastured, raw cream is best)
1/2 cup raw milk (pastured from a local farmer)
1 cup shredded raw cheddar cheese
1 tbsp melted Virgin Coconut oil or organic ghee
1 tsp Real Celtic Sea Salt
Ground Pepper to taste

Preheat the oven to 375° F

Start by whisking the eggs, pepper and salt briskly until yolk and whites are fully combined.  The yolk is the most nutritious part of the egg so I always add an additional egg yolk or two when possible.  In pastries this may not work so be cautious.

Whisk in the cream and milk next.  Add the oil or ghee slowly so not to scramble the eggs if the oil is hot (or let it cool first but not congeal).  Put the whisk away and use a silicon rubber spatula to mix in the cheese, but save a handful to top the quiche. Now is also the time to add other optional ingredients.  Once combined put into a greased (with butter or coconut oil) Pyrex or ceramic pie dish (oven safe of course!). Top with cheese and bake for 35 minutes. Ovens and baking dishes vary so check your quiche after 25 minutes. You will know when it’s done because it should be set but still a bit wiggly (not loose) when you pull it out. Usually there is a slightly golden color to the edges.

Allow to cool to room temperature before cutting or the quiche will not be set and it will be a mess.

The combinations you can make for your quiche are endless but remember that any additional ingredients will displace the custard and may cause overflow. The quiche will rise quite a bit in the oven so allow enough space at the top of the backing dish and for added insurance place on top of a lipped sheet tray in case of spills. The milk can be reduced by 1/4 cup to make room for things like chopped spinach (remove all excess water or the quiche will come out with an unpleasant mushy feel), all natural pastured pork sausage (browned before adding), grilled vegetables or other items. The addition of about a tablespoon of freshly chopped herbs can be heavenly including parsley, thyme, oregano or basil. Dried herbs will also suit but remember a little goes a long way and a cant tsp of one dried herb is all you will need.

Quiches can be a great way to use up some left overs too. If you had extra bacon from Sunday breakfast you can add that (a delicious topping when added over the cheese). If you made grilled vegetables, or oven roasted vegetables and potatoes these are fantastic when cut into bite sized pieces. Allow to get to room temperature before you make your quiche or the cooking time will be increased and the eggs may burn before the thicker vegetables are warmed up.

For a Texan twist go with inspiration from a Tex-Mex favorite, breakfast tacos.  In a pan brown Chorizo and natural sausage together with some diced onions and peppers of choice. For the brave some garden fresh serrano chiles are fantatic. Use a creamy cheese like Monterey Jack intead of the cheddar and serve with a dollop of Cilantro Crème fraiche to help cool the mouth off and provide some probiotics for healthy digestion.