Coconut Crust Quiche
This coconut crust quiche twist on a traditional quiche is perfect for serving guests at a Sunday brunch. The coconut in the crust is quite pleasing.
- Servings: 6
- Prep Time: 30 minutes (12 min pan sautéing)
- Cook Time: 1 hour
Ingredients
- Crust:
- 1 cup coconut flour
- 1 cup coconut flakes
- 4 eggs
- ½ cup (1 stick) butter melted
- 1 tsp. sea salt
- 1 tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. cumin
- Filling:
- 8 eggs
- 1 ½ cup whole raw milk or coconut milk
- 8 to 10 turns of coarse fresh black pepper (grinder)
- 1 tsp. mineral rich salt
- 6 green onions, minced and divided
- ½ bunch parsley, chopped finely (~ 1 cup)
- 4 medium/small spring kale leaves, chopped
- 2 crowns broccoli, peeled and minced
- 8 leaves fresh or frozen basil, minced
- ¼ lb. apple wood smoked bacon, cut into batons
- 1 Tbsp. coconut oil
- 1 small zucchini, diced
- 1 cup goats milk cheddar cheese, grated.
- Parmesan or Romano cheese for topping to taste
- Sauces: aioli, mustard, sour cream, creamy dill or other creamy dressing of your choice, as topping
Directions:
Preheat oven to 350°F. Combine the dry ingredients for the crust and mix well with a pastry cutter so there are no lumps. This will also break up the flakes somewhat if they are a little larger than you like. Add all the seasonings to the dry ingredients and mix well.
Stir in the eggs and melted butter and continue to mix and fold until the dough is uniformly moist and forms a ball. Place the ball of dough on a piece of parchment paper in two balls side by side to make it easier to roll out a rectangle shape.
Place parchment paper on the top and roll out the dough to a quarter to half inch thickness. Remove top parchment paper, place rectangle pan on the dough upside down and flip the whole thing over to put the dough in the pan. It will break. That’s okay.
Now piece it back together and press in the cracks to fill it in and go up the sides of the pan. Try to keep it a uniform thickness by pressing with your fingers. Don’t worry, it will not stick to the pan later. Cook the bacon batons in a large skillet on medium heat.
When golden, place on paper towel to drain. Do not overcook. Remember, they will continue to cook in the quiche while it bakes. Pour off the bacon grease, wipe the pan clean and add the coconut oil. Sauté half the green onion, all the chopped broccoli and zucchini just until slightly soft and hot.
Add the bacon back to the pan and remove from heat. Spread parsley and kale evenly in pie pan. Add sautéed vegetables and bacon.
Add the raw green onions and the cheese. Whip the eggs, milk, minced basil, salt and pepper and pour over the top of the ingredients, pushing gently with a spatula to get everything into the egg mixture. If you need to add half a cup more milk to get everything covered, that’s okay, just add it evenly across the whole pan and mix it slightly with the egg.
Bake at 350°F for one hour or until a toothpick inserted in the center comes out clean. Serve with Parmesan and your choice of creamy dressing, salsa and/or sour cream.
Love this recipe? Check other entrees recipes at: https://gococonutoil.com/category/recipes/entrees/.
Originally posted 2020-05-25 08:45:15.