A quiche recipe that’s real, grain-free and can easily be vegetarian if desired. Not a single thing from a can or a box included – all real and easy!
Ten days after my husband and I tied the knot, we flew off to Europe for a three-week honeymoon and then settled down to live in France, where mon marie worked as a professor. It was everything I had imagined France to be – cobbled streets with bakeries on every corner, people riding buses and bicycles everywhere, “Bonjour” heard around the town, access to the best wine in the world, and decadent rich, food. I couldn’t understand at the time (but do now – eat your fats!) how in the world they were so thin when they ate butter and cream with almost every meal.
But in France, a fast food meal that even college guys make (and we spent time with lots of those!) was a quiche. They’d buy some eggs, grab some cream, green onions, and lardon (small pieces of bacon). Then dump it in a bowl, stir, pour in a pie plate, then the oven. Voila! Done!
I remember one friend we had, Audrique, who invited us over for dinner one night before heading out to a club (boy, those days are LONG gone!). He whipped up a tasty quiche in his tiny apartment kitchen. I couldn’t believe how tasty it was, nor how easy it was to make!
So this dish really brings back some wonderful memories, and I hope to return one day with our three boys, when they’re old enough to enjoy it and understand what’s going on. In the meantime, we will just have to make quiches and drink French wine!
- 8 eggs, the more orange the yolk, the better
- 2 bunches of green onions, chopped
- 1 red or green bell pepper, chopped
- 1 pound canadian or regular bacon, chopped like lardons (small pieces) (optional)
- 8 ounces of coconut milk (I like this one)
- 4 drops lemon essential oil (where to buy)
- 1 tsp. sea or Himalayan salt (where to buy)
- ½ tsp. black pepper
- Preheat the oven to 375 degrees
- Add all the ingredients to bowl and stir.
- Pour into a greased pie dish (I grease mine with coconut oil or butter).
- Bake for for 25-30 minutes, or until the middle of the pie is done (poke it with a knife).