Breakfast for dinner? Oh yeah. We’re living wild and crazy here.
I love heading to my local farmers’ market on Saturdays, and I usually arrive back home with a collection of the season’s freshest along with newly refreshed ideas for the upcoming week of meals and snacks.
Recently, however, I rushed out to the market to make my purchases and came home with 4 dozen eggs to put with the other 4 dozen eggs I hadn’t realized I already had.
A little rethinking of my plans and, voila. Quiche was now my planned Saturday night dinner and a partial solution to my egg overage.
A Family Tradition
Quiche has been a Christmas Eve dinner tradition in our family, except for about 2 years when everybody suddenly veered into a homemade burger and rosemary fries thing. We love homemade burgers and fries…
But I digress…
Have you tried quiche before?
If you’re part of the crowd that thinks quiche is only bite-size bits that are only served at parties, let me encourage you to think again.
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A fresh and filling breakfast or dinner.
- 1 Tablespoon Coconut Oil or Ghee
- 3 Red Potatoes (Washed and shredded)
- 1 Clove Garlic (Skin and scab removed, minced)
- 1/2 White Onion (Skin and scar removed, shredded)
- 1 Egg (Whisked)
- 1/4 Teaspoon Salt
- Dash Pepper
- 3 Strips Bacon (Chopped)
- 3 Leaves Kale (Washed, stems removed, chopped)
- 1-2 Teaspoons Dijon Mustard
- 9 Eggs (Whisked)
- 1/8 Cup "Milk"
- 1/4 Teaspoon Salt
- Dash Pepper
Preheat oven to 375, adjusting the rack to the middle position with plenty of clearance above. Lightly oil the bottom and sides of a 9 inch pie dish.
Gather and prepare your ingredients for use.
Stir together shredded potatoes, minced garlic, 1 whisked egg, 1/4 salt and dash of pepper in a medium bowl.
Press potato mixture evenly on the bottom and sides of pie dish being sure to avoid too thick a crust in the bend of the dish.
Bake for 20 minutes, then remove from oven in preparation to be filled.
While your crust is cooking, lightly oil a skillet and cook your bacon until just done. Turn off your flame, stir in your chopped kale, cover with a lid and let steam form approximately 2 minutes (until kale wilts).
Remove lid and stir in mustard.
In a separate medium bowl, whisk your remaining eggs, "milk", salt and pepper together. Set aside.
After removing your crust from the oven, distribute your bacon/kale mixture evenly across the bottom of the crust and then pour in the egg mixture.
Return your now filled pie dish to the oven, and bake for an additional 20 minutes or until the center of your pie is set but slightly soft.
- Use coconut oil without the coconut flavor, I like to use Tropical Traditions Expeller-Pressed.
- Pork from a pasture-raised, natural-diet-eating pig is preferred. I can't eat pork, so I prefer turkey bacon from Organic Prairie.
- Redmond Real Salt (fine) is a favorite and can be found online or in your local grocery store.
- I recommend organic grass/bug/seed-fed meats and eggs.
- We usually use cashew milk, but dairy, coconut, or other nut milks are fine.
- I use organic mustard such as this gluten-free version or this.
- I recommend and prefer organic, locally grown fruits and vegetables whenever possible.
- Check out your local farmers' market, Local Harvest, or the Environmental Working Group for more information regarding your choices for fruits, vegetables, eggs, and meats.
Most of your active time is spent cleaning and chopping your ingredients so that 20 minutes of estimated prep time can vary depending on what kitchen gadgets you decide to use. A food processor with a shredder blade definitely speeds up your hash brown crust process significantly, but I usually simply chop the rest of my vegetable ingredients with a knife.
Variations and Benefits
While the recipe this post features bacon and kale as the stars, you can really vary your ingredients quite a bit. Whether replacing the kale with spinach, adding mushrooms and onions, cheese and tomato slices, or maybe cutting out the crust and turning your quiche into a frittata, it’s a great addition to your family meal selections.
You can definitely have plenty of protein, healthy fat, and quality carbohydrates present in this one-dish meal, and with less than 30 minutes of active work on your part, you’re soon serving up breakfast for dinner.