THE KETO BREAKFAST QUICHE ZUCCHINI, CHEESE, BACON, AND ONION QUICHE

Start with your Quiche base- get that into the oven, then move onto your filling. Keto Pie, Quiche or Tart base Ingredients
  • 1 cup coconut flour
  • 1 cup almond flour
  • 3 tablespoons psyllium husk powder
  • 3-4 tablespoons coconut oil
  • 2 large eggs
  • Cracked black pepper- to taste.  I added close to ¾ teaspoon
  • 5 tablespoon ice cold water – you may need some more
  • ​1/2 teaspoon salt
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Method Place some ice cubes in a small glass of filtered water. Mix all dry ingredients together into a bowl, then add coconut oil and mix until a sandy consistency is formed.  Is used a fork to mix, making sure I broke up all of the lumps. Scramble egg in a separate bowl, add it to the dough along with your iced water until you get a wet sand type of dough that you can knead into a ball. Add water as needed. Place dough into a tart pan (mine was a standard 24cm in diameter tin) or individual tins- what ever you prefer.  Take your time to push the dough around the tin and up the sides- patience is needed here, this is not a glutenous pastry made with wheat which has a lot of stretch in it.  Patience will get your dough spread evenly without holes. Bake for 12-15 minutes at 180° to par-cook. Then fill with your pie ingredients and cook for an additional 45 minutes. Depending on your ingredients, you may have to par-cook for longer.
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Zucchini, Cheese Bacon & Onion Quiche Ingredients
  • 6 eggs
  • 2 large zucchinis- sliced or shredded
  • 1 large brown onion- diced
  • 100 grams of organic nitrate free bacon- diced or chopped
  • ¾ cup of organic cheddar cheese + a little extra for the top- shredded
  • 1 full teaspoon Himalayan salt
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Method ​ Crack all eggs into a bowl. Place bacon first, then a minute later, onion into a pan, pan frying until just browning. Add sliced zucchini, the brown onion & bacon mix + ¾ cup of cheddar and Himalayan salt into a bowl. Using your hands, mix all ingredients well, so they feel evenly mixed. Pour your Quiche filling into your par cooked Keto Crust. Bake in the oven at 180° for approx 45 mins.
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​Voila! A nutritious Keto Breakfast lunch or dinner, you can eat on the go if you have to. Keeps for 3 days in the fridge- but it won’t last that long. Delicious on its own as we have it.   Or serve with mashed avocado and or sour cream, add a side salad or simply rocket, for a restaurant quality meal.
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