bacon quiche

I'm nominating myself for sibling of the weekend award. Little Mia finally arrived last weekend, and she and her mom and dad went home from the hospital Friday night. Since they're apparently a bit crazy and had us all over on Saturday to squeeze the little bundle, I made this quiche so they wouldn't have to worry about breakfast for themselves the next day.

Inspired by the garlic cracker recipe from Paleo Cooking from Elana's Pantry, I doubled the cracker recipe {with a slight change} to make the crust. The crust was easily the most time consuming part and the rest was a breeze.

First, lay out 6-8 pieces of bacon on a baking sheet. Put in a cool oven, and set the oven to 400. After about 15-18 minutes, you'll have crispy bacon (and so much less mess!).

While the bacon is baking, get the crust ready {or do this the day before}.

Ingredients for the crust

3 cups almond flour

1/2 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons minced garlic

2 free range eggs

Pulse the almond flour, salt, and baking powder together in a food processor. Add the garlic and eggs and pulse together until well combined. Roll the dough into a ball, then roll out between two pieces of parchment paper. Press into an 11-inch quiche dish. Bake at 350 for 15-18 minutes, or until golden brown. Let cool completely before adding the filling {which is why you may wisely choose to do this step the night before}.

Ingredients for the Filling

10 eggs*

6-8 slices of cooked bacon, crumbled

1/4 teaspoon salt 

1/2 tablespoon coconut flour

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

Once the crust has cooled, crumble the bacon over the crust. Whisk together the remaining ingredients in a medium bowl. Pour into the crust. Bake at 350 for 30 minutes.

*I thought 8 eggs would be enough, but I was wrong - which is why there is a bit of an "egg swirl" in the photos.