On Sunday mornings, when eggs are in abundance, quiche is something easy to make that we can have throughout the quiet, sometimes lazy and often rainy days of May. Easy and economical to make, this is a favorite meal of ours. Serve with a nice salad or bowl of warm soup!
- 2 leeks
- 2 cups spinach or kale
- 1-2 cups grated Gruyere cheese
- 3 large organic pastured eggs
- 1 cup organic pastured milk (preferably raw)
- 1/2 cup organic pastured cream (preferably raw)
- 1 teaspoon Herbamare or good quality sea salt
- 8 slices of bacon
9-inch cake, pie or cast iron skillet.
This recipe makes a generous size crust. If you have some left over you can roll out the remaining crust and make crackers.
- 3 cups almond flour
- 1/2 tsp good quality sea salt
- 1/2 tsp baking soda
- 1/3 cup olive oil
Using your hands combine all the ingredients in a large bowl until a dough forms (if crust doesn’t hold together add another tablespoon of olive oil or a little water). Line the bottom of pan with parchment paper and press mixture into pan. Bake in a preheated 350 degree oven for 8-10 minutes. Remove from oven and cool completely.
Cook bacon till crispy. Crumble and set aside.
Sauté leeks and spinach.
Sprinkle half the cheese over the bottom of the crust and top with the bacon and leeks, top with remaining cheese. Whisk together the eggs, milk, cream, and salt until frothy. Pour the custard into the pie crust.
Bake at 350°F for 30 to 40 minutes, you want the edges to be set but the center a little jiggly.
Let cool for about 20 minutes.
Serve warm, cold or at room temperature.