OK, who does not love a good Quiche? Well we think only the people who don’t know how good it is and how healthy it can be…think that way… We make it as a power source for breakfast or sometimes lunch. You’re certainly welcome to enjoy it as dinner with a nice side of salad also. The best part is that you can use any left over protein or vegetables to make this dish a success – so go for it and experiment! 🙂
Crustless Primal Quiche
- 1 lb grass-fed ground beef
- 1 red bell pepper
- 3 Serrano peppers (optional if you don’t like spice)
- 1 Medium Onion
- 2 garlic cloves
- 4 eggs
- 1 can organic coconut milk
- Salt/Pepper to taste
- 2 tbsp coconut oil
Directions
- Pre-heat oven to 400 degrees
- Saute Onions, Garlic, and Coconut Oil in a Cast Iron pan over medium high heat until golden brown, add sliced bell pepper and cook for 3 additional minutes
- Add ground beef and cook for about 5 minutes or until beef is cooked evenly, add salt/pepper to taste
- While beef is cooking, combine eggs and coconut milk in separate bowl and whisk together
- Add egg/coconut milk blend to cast iron pan and continue to cook over medium-high heat for 3 minutes
- Move Cast Iron pan to oven and bake for 25 minutes at 400 degrees or until contents start to rise and brown
- Reduce heat to 300 and bake for an extra 10-15 minutes
- Remove from heat and allow to cool for at least 5 – 10 minutes before serving
Serve with an avocado or any other power-food of your choice! Just enjoy and be strong! Jo
Nutty Kitchen 
2 responses to “Crustless Primal Quiche”
Putting it on the Plate with PICKKA – Mini Feta Herb Sundried Tomato Quiche…
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Made this last night for dinner. It came out perfectly and my husband had seconds. First time, I make things by the recipe. Second time, I play with it. I look forward to experimenting with other meats, maybe dialing back the peppers a bit and adding a few more herbs. Love it!
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