Thursday, April 6, 2017

Instant Pot Chorizo Custards


So easy and yummy in the Instant Pot! Recipe on my other blog ... click here! Thank you!
Apparently, Google doesn't like bloggers to double post.

Wednesday, March 22, 2017

Spinach & Cheese Quiche

Spinach & Cheese Quiche

This is my favorite quiche.  The crust is amazing... I pulled a twist on Elana's wonderful savory crust recipe from her first cookbook... using bacon grease... mmm.

Alternate version: I have also made this quiche with leftovers from a whole chicken baked with vegetables (ex: onions, garlic, green beans, and mushrooms).  Since it was about 3/4 cup, I just added 1/2 cup cream, 6 eggs, s&p, and topped with monterrey jack or swiss cheese. Picture at bottom.

Almond Flour Savory Crust
adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam (buy it!!)

1 1/2 cups blanched almond flour (any kind)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 tablespoon minced onions, shallots, or scallions
4 Tablespoons bacon grease (from organic pastured animals), butter, or coconut oil
+ a little extra for greasing a 9 inch tart pan.
1 tablespoon water

Preheat the oven to 350 degrees. Melt in a small saucepan on very low heat your bacon grease, butter, or coconut oil (if needed) until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda. Add the grease and water and mix together. Press the dough into a greased 9-inch or 10-inch tart pan.
Bake for 7 - 10 minutes until golden brown. Remove and let cool.

Spinach Filling:

1-2 Tablespoons organic grass fed butter
small onion, chopped
2-3 large garlic cloves, minced or diced
1/2 bag of frozen organic spinach, cooked to instructions OR fresh, cooked equalling about 5-6 oz.
7 eggs
1/2 cup cream
s&p
about 6 ounces sliced or shredded swiss cheese

Saute the onions and garlic into the butter until translucent. Add to a bowl with eggs, spinach, and cream and mix well.  Add salt and pepper, to taste.  Pour into baked crust and top with cheese.  Bake at 350˚F until browned slightly and just set in the middle, around 25 - 35 minutes.  Be careful not to over-cook it and dry it out. Let sit 5 minutes, then serve or refrigerate until later and heat up to serve.  Slice like a pie.. but loosen the crust from the sides with a knife before using a spatula to remove slice.

Leftover Quiche (alternate version in notes)