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Millie Johnson

Simple Nourishing Quiche

A simple, flexible, and nourishing quiche made with fresh, wholesome ingredients. This recipe is perfect for using what you have on hand. Mix and match veggies, cheeses, and proteins to suit your taste. The easy, hands-on crust makes it especially fun for little helpers, turning mealtime into a joyful cooking experience the whole family can share.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Servings: 6 People
Course: Breakfast
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 1/3 Cups Almond Flower
  • 1 Organic Egg
  • 3 Tbsp Coconut Oil Can replace with melted butter or olive oil
  • 1 Tbsp Himalayan Salt Can substitute with Sea Salt
  • Herbs & Spices Let your intuition guide you
  • 9 In Oven Safe Pan
Filling
  • 3-4 Organic Eggs
  • 1 Cup Heavy Cream
  • 4 Slices Uncured Bacon Cook & chopped
  • 1 Bell Pepper Chopped
  • Handful of Asparagus Chopped
  • 1/2 Cup Spinach or Arugula
  • 1/2 Cup Asiago Cheese
  • 1/3 Cup Parmesan Cheese

Equipment

  • Pie Dish Or Oven Safe Pan 9in
  • Mixing bowl

Method
 

  1. Preheat oven to 375*F
    2. Take a few deep breaths and set an intention for this meal that will serve those who eat it.
Make the crust
  1. Mix almond flower, egg, coconut oil, salt and herbs.
  2. Lightly oil your 9-inch pan to prevent sticking. Add the crust mixture and press it firmly into the bottom and up the sides using your hands or the back of a spoon, creating an even layer
    3. My daughter loves this part, encourage little ones to help.
Pre-bake the crust
  1. Bake for 10-15 minutes until lightly set and golden
Prepare filling
  1. Cook and chop bacon
    2. Lay bacon on paper towels and allow access oil to soak up before chopping
  2. Lightly sauté firmer vegetables as desired.
Mix eggs & cream
  1. Mix together until smooth and a pale yellow in colour. Add a pinch of salt and herbs.
Assemble
  1. Layer vegetables, bacon and cheese into the crust.
    Poor egg mixture over top.
Bake
  1. Bake 30-40Minutes until center is set and top is golden.
Cool slightly & Serve
  1. Allow quiche to rest before slicing
    2. Usually takes 10 minutes to cool before I cant help but to dig in.
    Before you eat, thank the food for the nourishment and energy you will be receiving.

Notes

Optional Swaps: Zucchini, mushrooms, onions, green onions, broccoli, or any vegetables you have.
 
Cheese: Very flexible, use any cheese you have on hand. Gouda, Parmesan, Cheddars, Etc..
 
Vegan Alternatives:
  • Skip the bacon
  • Use coconut cream instead of heavy cream
  • Nutritional Yeast or mashed white beans instead of cheese
  • Dairy free cheese
 
Crust Alternatives:
  • Swap out almond flower with whole wheat pastry flower
  • Oat flower (blended oats)
  • Swiss chard or Kale to line the pan
  • Skip the crust and make a Frittata (below i will show you my Frittata)
  • Sweet potato and oats mix
 
Storage:
  • Refrigerator: 3–4 days, covered well
 
Freezing:
  • Freeze for up to 2–3 months
  • You can freeze it whole or in slices for easy reheating
 
Reheating tips:
  • Reheat in the oven at 350°F until warmed through (best texture)
  • Microwave works too, but the crust may soften
 
Nourishment Snapshot: 
  • Protein + healthy fats help keep you full and grounded
  • Veggies add fiber, minerals and gentle support for digestion
  • Herbs bring flavors + subtle anti-inflammatory benefits