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Quick Crustless Paleo Quiche by Tina Turbin

April 20, 2017 By elviira 4 Comments

Quick Crustless Paleo Quiche by Tina Turbin | Low-Carb, So Simple
This week’s post is a guest post by Tina Turbin at PaleOmazing. She has dozens and dozens of wonderful paleo recipes, many of them suitable for the low-carb lifestyle as well. In this post, Tina is presenting her Quick Crustless Paleo Quiche recipe:




“I have a variety of different quiche recipes which I’ve created yet nothing is better sometimes than a very quick and simple quiche recipe, which this one is. My quiche recipe contains just 5 ingredients while really packing in a protein punch thanks to wonderful eggs and bacon, not to mention good-for-you fats. Whether you’re on a keto diet or a paleo diet (like I am), you’ll also appreciate the tremendous dose of good fats that you get out of this recipe from the coconut milk and of course the bacon.

When you are purchasing your ingredients for any of your recipes always be sure you choose high quality ones. When choosing bacon be sure and look for hormone-free, when it comes to eggs always get guaranteed free-range eggs and if possible also get organic coconut milk. Quality of ingredients truly makes a world of a difference in your recipe’s outcome.

Enjoy making this recipe and when it’s ready to serve try pairing it with one of my paleo breads or paleo muffins, or even some stir fried veggies or fresh fruit. Perfect for weekend brunch!”

 
Quick Crustless Paleo Quiche by Tina Turbin | Low-Carb, So Simple

Tina’s Notes

When eggs are used in any recipe and not specified in terms of size, always use large and NEVER use jumbo. The jumbo eggs can turn your muffins into wet mush, your cookies goop, and on and on. Always use room-temperature eggs.

This recipe is excellent the next day heated and served with any type of salsa or sliced avocado. Yum!
 
Quick Crustless Paleo Quiche by Tina Turbin | Low-Carb, So Simple

Elviira’s Notes

This recipe calls for paleo-friendly Daiya cheese, which was completely unknown to me. After taking a look, I found the lengthy ingredient list: filtered water, tapioca flour, expeller pressed non-GMO canola and/or safflower oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavors, lactic acid, (vegan, for flavor), spices, garlic, titanium dioxide (a naturally occurring mineral), yeast extract. Does this sound natural to you? Not for me, and personally, my recommendation is that only if you don’t definitely tolerate dairy, you can use Daiya “cheese” if you want. However, regular dairy cheese is a far healthier and more natural option if you use dairy. Anyway, with paleo, isn’t the purpose to eat clean, natural food rather than processed junk? Moreover, with regular cheese, you can reduce the amount of carbs even further. The lowest carb count for this quiche you’ll get with coconut milk and regular cheese. By the way, heavy cream is lower in carbs than regular milk.

I made this quiche with regular shredded Cheddar cheese and raw milk as I tolerate dairy. There is a small “milk bar” near us that sells raw milk. The place is a School of Food and Agriculture; they also have cattle there. We are lucky to buy our raw milk from there. I often make viili from raw milk (didn’t manage to make yogurt yet, for some reason it always turns out viili even if I use yogurt as starter!) or then homemade cheese (for which I’m going to post a recipe in the future). Wikipedia claims that viili is a drink but they lie; in reality Finnish viili is thick like yogurt and you eat it with spoon. The texture is stretchy and if you are not careful, the viili will swiftly escape from your spoon back to the cup. I guess it doesn’t want to get eaten…?

But back to the quiche. I was very pleasantly surprised how delicious it is! It’s not only satisfying, it tastes amazing. Seriously, one of the best quiches I’ve tasted. Thank you, Tina, for the great recipe!

The photos in this post are mine, so you can see how the quiche looks when made with regular cheese and raw milk.

Print
Quick Crustless Paleo Quiche by Tina Turbin

Author: Tina Turbin

  • 1 whole (= 16 oz = 450 g) package of bacon
  • 1 large onion
  • 6 large eggs (room temperature)
  • 1/2 cup = 120 ml coconut milk OR raw, grass-fed milk
  • 3/4 cup = 180 ml shredded Daiya cheese OR regular Cheddar cheese
  1. Preheat oven to 425 °F (220 °C) degrees.
  2. Bake your bacon on oven rack or pan fry it.
  3. Let cool and drain.
  4. Chop your bacon into small pieces.
  5. Slice onion into thick round pieces leaving them in ringlets.
  6. Brush with oil of your choice.
  7. Place on a rack in a Pyrex dish or a roasting rack and bake for about 15-20 minutes until soft and shiny.
  8. Some will be crisped and some will be moist. The variety blends well with this dish.
  9. Place bacon in a greased pie dish and top with whole onions.
  10. Whip eggs and milk with a hand mixer.
  11. Pour over onion/bacon mixture.
  12. Add shredded paleo-friendly Daiya cheese and push down into the eggs a bit. (use any cheese you like if you are on dairy).
  13. Bake for 20-25 minutes at 425 °F (225 °C) degrees.
  14. Turn oven down to 325 °F (160 °C) degrees.
  15. Cover dish lightly with tin foil, place back in oven for about 15 more minutes.
  16. Uncover dish and place in oven for another 5 minutes (if needed).
  17. The quiche is done when you feel light firmness and a “spring back” feel in the middle.
  18. Let cool slightly.
  19. Enjoy!
4.5.2.16
https://www.lowcarbsosimple.com/quick-crustless-paleo-quiche-by-tina-turbin/
Images, text and recipe fully copyrighted by Low-Carb, So Simple



 
Quiche made with coconut milk and Daiya “cheese”:

Nutrition information Protein Fat Net carbs kcal
In total: 117.4 g 217.6 g 38.5 g 2582 kcal
Per serving if 6 servings in total: 19.6 g 36.3 g 6.4 g 430 kcal

 
Quiche made with coconut milk and Cheddar cheese:

Nutrition information Protein Fat Net carbs kcal
In total: 135.4 g 225.9 g 11.6 g 2620 kcal
Per serving if 6 servings in total: 22.6 g 37.6 g 1.9 g 437 kcal

 
Quiche made with raw milk and Cheddar cheese:

Nutrition information Protein Fat Net carbs kcal
In total: 135.4 g 209.5 g 13.7 g 2482 kcal
Per serving if 6 servings in total: 22.6 g 34.9 g 2.3 g 414 kcal

 
Quick Crustless Paleo Quiche by Tina Turbin | Low-Carb, So Simple

Tina’s Bio

Tina Turbin PhotoTina Turbin‘s award-winning site, PaleOmazing.com houses many of her recipes and researched articles. She supports and writes about the benefits of the Gluten-Free, Paleo-ish, Keto, and Lower Carb inclined diets, as well as optimum lifestyles, and key women’s issues. She also founded GlutenFreeHelp.info, voted #2 .info site in the world over 6.7 million other .info sites. Tina has released numerous award-winning eBooks, hundreds of articles, is a mother of three and also carries an additional title of award-winning children’s author of Danny the Dragon Meets Jimmy.
www.PaleOmazing.com
Follow Tina on Facebook, Twitter, Pinterest, LinkedIn, Google+ and Instagram!
Copyright 2017
Tina Turbin, TTAT, Paleomazing
 
Quick Crustless Paleo Quiche by Tina Turbin | Low-Carb, So Simple
 

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Filed Under: Bacon, Snacks & Savory Treats Tagged With: bacon, carbs under 5, pie

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Reader Interactions

Comments

  1. Sandy

    July 3, 2017 at 18:27

    Hello, my quiche recipie:
    6 ex lrg eggs
    1/2 c full fat knudsen or Daisy/ Darigold sour cream
    1 cup heavy whipping cream
    Six strips crisp fried , but not hard, bacon
    1/2 cup sharp cheddar
    1/2c vermont extra sharp cheese
    Salt and pepper
    Grated nutmeg
    Butter or bacon grease for the pie plate
    Oven 350
    Tin foil bib for around edge of pie plate (collar prevents over cooking.
    (I do not separate eggs, I do whip with electric mixer so protien behaves when cooking.)
    Crack eggs in large bowl, beat with mixer till paleish yellow, add cream ,sour cream and spices.
    Crumble bacon into the mix, add the cheeses. Pour into a prepared with bacon fat, 9″ deep dish pie plate with high sides. ( I use pyrex ,9 inch, clear glass, with fluted edge) put the tin foil collar around the top of pie plate, sprinkle with a few more shapes of Nutmeg or waht ever spice you desire, and bake in oven at 350 for about 50-60 minutes. Pie is done when toothpic comes out clean like any other cake/ pie. It will bee light bronze on top skin, if your oven is hotter than normal start checking at 50 minutes.
    Take from oven and let cool slightly. Do not cut and try to serve hot from oven, this is like a souffle it will flatten somewhat if you cut or manipulate when it is too hot. I make these in advance and carry to functions. The most number at once was nine, six different flavors. I choose not to use one of low carb crusts because I like the filling better than crust. When I do make them non-low carb, I cheat with a Pillsbury full fat pie crust, as they have a gorgeous amount of fat in them and crisp up beautifully.
    Variants I add a cup of full fat Buttermilk instead of sour cream, I change out the cheeses. My second fav is to do chili Rellano quiche, so I leave out bacon or just change out cheese for montery jack and chopped mild green chilies. In which case I leave out the nutmeg and use chili powder and garlic for flavorings.

    Reply
    • elviira

      July 3, 2017 at 19:59

      Wow! That sounds delish 🙂 Thank you so much for sharing, really appreciate that!

      Reply
  2. Natascha

    June 12, 2017 at 19:23

    Made this tonight with a bowl of tomato-lamb’s lettuce on the side and it was so simple and delicious!

    Reply
    • elviira

      June 12, 2017 at 19:30

      Wonderful!!

      Reply

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