Eggs. We got ’em and I am NOT complaining. Since starting up this ‘paleo’ thing a month ago (more on the awesomeness that is paleo tomorrow–come back!!) I’ve been so so happy we have eggs to eat. Eggs that are, thanks to a good friend who schleps food for them, corn and soy free and thus almost GMO free? I guess. And well I love my flock, they make our scraps into pre-composted high nitrogen waste and once composted it in turn feeds our gardens. Circle of life blah blah blah, it really is a beautiful thing, even if Disney and Elton John made show tunes out of it.
But back to the eggs! Before paleo I was making quiches quit a bit because we loved them and I could send a wedge to work with my husband. Now that I am paleo I’ve pretty much quite making quiche because tender flaky crust is so hard to resist. Or would have been, I have moved (hopefully) beyond that now. The desire for quiche from the family has not diminished but I’ve just side stepped the issue. Then low and behold paleOMG shared her meat crust quiche and in moment of clarity I said “well hell I can make that. ”
I made it for a post guys-at-church and a pre-ski-n-then-bowl lunch. WOW so, so good. I made it basically the same as PaleOMG but without the veggies IN it but rather on it. Here’s my version and if you are looking to go paleo do check out paleOMG, her recipes rock.
Of course you can saute up any veggies you like and add them TO the quiche BEFORE baking. I happened to have a lot of mushrooms, and our youngest boy does not like them so I served them on the side. So good and YEAH we have quiche back in our lives!