Quiche

 This quiche is yummy hot, cold, and at room temperature. It's perfect for a filling meal or potluck. 

1. Use meats and cheeses with a lot of flavor to get the best results. 
2. It's important to use whole milk, instead of low fat.
3. Saute all the vegetables in butter or other fat, just like the onions.
4. Omit the crust for a quick, just as tasty, version.

• Original: This recipe is based off of Avery Ruzicka's "Perfect Blue Cheese Quiche with Whole Grain Crust" recipe found here.  
• Mini: To avoid gluten I adapted this crust from a Joy Filled Eats recipe to make quiche bites. Add 1 tsp xanthum gum to the recipe. 
• Regular: Use the Keto Focus crust for a large quiche.   

Basic Filling:
1 cup cooked diced meat (ham, bacon, sausage) 
1/4 lb thinly sliced or grated cheese (Munster, Jarlsberg, Gruyere, Sharp Cheddar, etc)
1/2 cup grated or crumbled cheese (Asiago, Romano, Parmesan, Feta, Blue, etc)

1/4 cup finely diced sweet onion OR 2 Tbsp dehydrated chopped onion

1/4 to 1/2 cup finely diced vegetables (asparagus, bell pepper, carrots, celery, etc)
1 tsp butter
2/3 cup heavy cream
2/3 cup whole milk
1/8 cup coconut flour
3 large eggs + 1 egg yolk
1 tsp kosher salt
1/2 tsp freshly ground pepper

Place pie crust into a round cake pan, or a 9" pie pan. NOTE: If using a refrigerated pie crust, leave 1/2" overhang. It will shrink significantly. Prick the bottom of the crust and blind bake for 10 minutes at 450 degrees. Remove from the oven and set a side. Reduce oven heat to 300 degrees.

Finely dice, or grate the sweet onion. Melt 1 tsp butter in a heavy skillet on medium low heat. Add the onion, and cook until slightly brown, stirring occasionally.

Spread the Munster or Gruyere in the bottom of the pie crust. If using slices, break them up. Add the ham, onions, and Asiago or Parmesan cheese.

Place the cream, milk, coconut flour, eggs, salt, & pepper in a blender or food processor. Blend until thoroughly combined and smooth. Pour into the pie crust. Bake 1 to 1 1/2 hours until set and lightly browned. Remove from the oven and allow to cool at least 20 minutes before serving.

Serves 6-8

Cast Iron Crustless Quiche instructions:
Preheat the oven to 350 degrees. In a large cast iron skillet over medium low heat, or other oven proof pan, saute the vegetables until softened. Add meat. Add cheeses. Pour liquid ingredients over the top. Stir to combine well. Bake on the center rack in the oven 40 to 60 minutes, or until done in the center.

Keeps in the fridge up to a week. Can be frozen after cooked.