Crustless Vegetable Quiche

On my search for a last minute dinner, my mom suggested quiche. It’s been a while since we’ve had that, so I decided to give it a whirl. Thought I used peas, carrots, celery and onion, you could use whatever veggies you have on hand. Some examples are broccoli, , asparagus, spinach, and then throwing in some pretty tomato slices. This recipe is loaded with great protein and healthy fats. If you’re new to eating a traditional foods diet, check out the Weston A Price’s dietary guidelines here. Using this recipe from Eat Nourishing as my basis, here is what I did:

Crustless Vegetable Quiche

Ingredients:

• 10 pastured eggs
• 2 cups raw cream
• 1/2 cup arrowroot powder
• 1 teaspoon real salt
• 1 teaspoon aluminum free baking powder
• 1/2 cup real butter, preferably organic
• 3 Tablespoons coconut oil
• 1/2 onion, chopped
• 2 carrots, chopped
• 1-2 cups frozen peas
• 2 celery, chopped
• herbal seasonings to taste
• handful fresh herb(s), chopped – I used parsley
• 2 cups cheese, I used parmesan, asiago, and gouda

Method:

1. Put butter in 9 x 13 pan and put in the oven while it preheats to 350.
2. With the coconut oil, saute all the vegetables until they’re soft.
3. Meanwhile, whisk cream, eggs, salt and powders together.
4. Take pan out of oven, add sauteed veggies, then the herbs, then the cheese, and pour the egg mixture over the top.
5. Blend ingredients with a fork until the eggs are evenly distributed.
6. Bake in the preheated oven for about 30-35 minutes.

We’re enjoying this with a fresh green salad, and tropical flavored home-brewed kombucha tonight. Blessings on your family!