Summertime, and the livin’ is easy… 🙂 We’re at that point in the year where the farm that we help to take care of has started taking care of us in return! Our happy, free range hens are laying like crazy this summer, and the garden is going strong.
Here’s a favorite low-carb and grain-free quiche/egg bake recipe that we’re enjoying quite often these days, paired with fresh-picked salad greens, and cherry tomatoes when we have them. So good, and so easy!
- 1/2 cup almond flour
- 2 Tablespoons ground psyllium husk
- 1 tsp salt
- 1 tsp baking powder
- 1 cup heavy cream
- 1 stick butter melted
- 1 cup chopped onion
- 3 eggs, beaten
- 1.5 cup shredded cheddar cheese
- 10 oz. cooked spinach (drained/squeezed to remove as much water as possible)
- Mix all ingredients together.
- Bake in greased 13″ x 9″ pan or two 8″ pie plates at 375, until golden brown on top and a toothpick inserted into center comes out clean (about 30-40 minutes.
- Cool for 10 minutes, cut and serve.
Enjoy! If you’re not a fan of spinach, you can substitute whatever you want in its place. Chopped bacon is also a great addition to this recipe. Quiche can be baked ahead and reheated a few minutes in the oven before serving, and will also freeze well for up to 1 month. I have also cut these up into smaller squares, and served them as warm appetizers.
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Please also note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.