Thursday, February 10, 2011
Crustless breakfast quiche
I have finally (by chance) hit upon a recipe for a breakfast quiche that Oliver likes to eat! It's not terribly quick, but it's easy to make and doesn't have a crust. This makes enough for Oliver and me to share for 3 breakfasts.
Before you get started --> heat your oven to 375 degrees and butter a 9" pie pan.
1. First, chop a medium/large onion coarsely and saute until nice and soft and turning brown in plenty of ghee or butter (I like ghee because it won't burn or turn brown the way butter will in a hot skillet). Ghee is easy to make by melting butter at a very low temperature for several hours, and then pouring off and saving the clear golden liquid to leave the milk solids at the bottom -- of course we use raw butter in our house, but you can use any kind.
2. Mix 5 eggs with 1/2 cup + 2 tbsp. cream. Blend well. Add one pinch of salt for each egg, plus 1-2 extra pinches (so 6-7 pinches in all). Be sure to use an unrefined natural sea salt, like Celtic, Eden, and Redmond brands, available in health food stores and some grocery stores. (I use pastured organically-raised eggs with raw grass-fed cream. Read my blog post comparing pastured with free-range eggs.)
3. Grate a sizeable chunk of cheese, enough to make about 2 cups grated (a chunk approximately 3"x3"x1"). I like to use raw milk grass-fed cheese with medium sharpness; it's fine to use a cheese that isn't the most delicious for snacking -- it will be great in the quiche.
4. Mix the caramelized onions and most of the cheese into the egg & cream mixture, reserving a bit to spread on top.
5. Pour the egg mixture into the pan and sprinkle the remaining cheese over the top. Bake until slightly puffed and golden brown, approximately 45 minutes (begin checking at 35 minutes as some ovens can vary dramatically). Cook the quiche in the center of the oven.
I like to have this quiche with bacon and homemade sausage (from pastured pork), homemade yogurt with berries or homemade apple butter, homemade chicken bone broth, homemade beet kvass, and either fresh veggies or my homemade lactofermented veggie medley. Oliver alternates bites of quiche and bacon, has a spoonful of fermented veggie juice, 1/2 tsp. fermented cod liver oil, sips of beet kvass, and yogurt with apple butter for dessert. After breakfast he has the lukewarm broth in his sippy cup. This breakfast/brunch is so nourishing and filling that there's no need for lunch!
Store the leftover quiche in the fridge and reheat wedges in a 300-350 degree toaster oven for about 10 minutes.