WHAT YOU NEED:

for the flaky crust:

• 1/2 cup coconut flour
• 2 TB arrowroot flour
• 1 tsp salt
• 1/2 cup melted grass fed butter or coconut oil
• 3 TB filtered water

for the filling*:

• 6 slices pastured bacon or a few organic breakfast sausages
• 1 cup squash or potato of your choice, cubed or grated (I’ve enjoyed butternut squash and fingerling potatoes)
• 1 cup of your favorite dark leafy greens or veggie (I’ve used kale and broccolini)
• salt and pepper to taste
• 6 pastured eggs
• 1/3 cup coconut cream or organic half & half
• cheese of your choice (I’ve used organic feta, goat cheese, and raw jack)

*you can truly use whatever veggies are in season, so have fun, mix it up, and keep it seasonal and local whenever possible!

WHAT YOU DO:

• preheat the oven to 325 F
• mix coconut flour, arrow root flour, and salt, and then pour in butter or coconut oil, and stir by until combined (it will be quite soft)
• now, add 3 TB water and continue stirring until you have a dough
• flatten into bottom and sides of a pie dish with your fingers, poke holes in the bottom with a fork, and bake for 15-20 minutes until it’s lightly golden
• meanwhile, cook your bacon or sausage in a large pan over medium heat
• once the meat is cooked and the pan is filled with its delicious grease, add your potatoes and cook until lightly browned
• add greens and seasonings, stir and cook until wilted
• in a big bowl crack your eggs and add cream, and then whisk until fully scrambled
• once your crust is ready, put filling ingredients into crust, sprinkle in cheese (if using), then pour whisked eggs over filling (you might need to let some of the egg settle before pouring it all, so it doesn’t overflow)
• turn up the oven to 350 F, and bake the quiche for 25-30 minutes (start checking at 20 minutes, and cook until you can poke it with a knife and no liquid comes out
• let cool for 15 minutes before slicing
• Enjoy! This is great fresh hot, cold, or reheated