Paleo Brie & Bacon Quiche

Crust Ingredients:

1 1/2 cups almond flour
1 egg
1 egg white

Filling Ingredients:

7 eggs

1 cup coconut milk

6 pieces bacon

1 small onion, thinly sliced

1 cup sliced mushrooms

1 cup fresh spinach

1 wheel goat brie, rind removed & cheese cubed

salt and pepper

Instructions:

Pre-heat oven to 375 degrees F.

In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles.

Bake crust for about 15-20 minutes, or until lightly golden brown.

While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside.

In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly.

In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and cheese. Season with salt and pepper.

Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose.

Allow to cool for about 15 minutes. Serve warm.

Comments

Parmesan Crusted Fish

Ingredients: 2 white fish fillets Lemon juice Salt Pepper Garlic powder Onion powder 6 TBSP grated parmesan cheese 2 TBSP butter Instructions: Preheat broiler. Spray a pan lined with aluminum foil with cooking spray, or brush with olive oil. Rinse the fish in cold water and cut away any parts with bones. Lay the fish on the pan. Drizzle with lemon juice. Sprinkle salt, pepper, garlic powder and onion powder to taste. Sprinkle each fillet with 3 TBSP grated parmesan cheese (or more to taste). Using a knife, place small pieces of butter on the fish (not too close together). Broil for 4 minutes or until cheese starts to brown. This recipe was originally published on atkinsfriends.com.

Collard Greens with Ham

Ingredients: 1 ½ teaspoons of Kosher salt 2 pounds of collard greens; stemmed, washed in several changes of water, and coarsely chopped Chopped ham 1/4 cup chicken broth Instructions: Bring 2 quarts of water to a boil in a deep pot. Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender (~7 minutes). Drain in a colander. Rinse the pot with cold water to cool and then refill with cold water. Pour the greens into the cold water to stop the cooking process. Gather a handful of greens, lift out of water, and squeeze dry. Roughly cut up the drained greens and sauté with your bacon fat and the ham. All you gotta do, is add ¼ cup of chicken broth, cover for 2 minutes and you’re done! Collards cooked this way aren’t overly bitter — perfectly tender, bright green, and delicious. Recipe from http://nomnompaleo.com/post/1...

Chicken Schwarma

Ingredients: 2 lbs. boneless, skinless chicken thighs (or breasts), chopped into 1 inch pieces 1/4 cup extra virgin olive oil 2 Tbsp. fresh squeezed lemon juice 1/2 tsp. sea salt 1/4 tsp. fresh ground black pepper 1/4 tsp. dried thyme 2 tsp. paprika 2 tsp. cumin 1 tsp. turmeric 1/2 tsp. allspice 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/4 tsp. cinnamon 1/8 tsp. cayenne pepper Instructions: Prepare the chicken and place in a large resealable plastic bag. Combine the remaining ingredients in a small mixing bowl and stir to combine. Pour the marinade over the chicken and toss to thoroughly coat. Place the plastic bag in the refrigerator and allow to marinate for at least 2 hours or overnight. Heat the grill. Skewer the chicken on soaked bamboo skewers and grill for about 15 minutes or until cooked through, turning once or twice while grilling. Remove chicken from the skewers and serve with zucchini hummus . Recipe from http://www.paleocupboard.com/chicken-shawarma.ht...

Kristy's Kitchen

Search This Blog