This past weekend was the perfect spring weekend. We grilled out, spent time with friends, celebrated Easter, saw family, and shared Easter brunch with some of our community. There is nothing better than good food, friends, and spending time outside. It made me so thankful to live in North Carolina during the spring. For brunch, I decided to make a paleo crustless quiche based on The Pioneer Woman’s Cowboy Quiche. Usually I would make a quiche with broccoli, red peppers, asparagus, or some other veggie. However, I knew several veggies would already be represented at the brunch, so I went all out and made the bacon, onion, and cheese combo. I know a lot of paleo people don’t use cheese, but on this special occasion, I deemed it necessary and bought Trader Joe’s Raw Milk Aged Cheddar cheese. It was amazing and delicious. But it’s cheese, so amazingness is a given. I started out by cooking the bacon. I prefer to bake bacon because it’s hassle free and collects a nice batch of bacon grease for later cooking.
While baking the bacon, I also caramelized my onions, prepped the egg mixture, and preheated the oven. Another one of the changes I made in the Pioneer Woman recipe was using coconut milk instead of heavy cream or half-n-half. I used full-fat coconut milk, and it worked perfectly. Tyler, my honest taste-tester, and Ethan, my even more honest taste-tester, both couldn’t tell I had used coconut milk, but said the quiche had a great flavor.
While the bacon and onions cooled (didn’t want to cook the eggs too soon), I shredded the cheese and sprayed my pie pan with coconut spray oil. Once the bacon and onions were cool enough, I added the bacon, cheese, onion, and some salt and pepper to the bowl. Then I mixed it up, and poured it into the dish.
I covered the quiche with aluminum foil and baked it for 40 minutes. I uncovered it and baked it for another 15 or so minutes until the top had browned. While the quiche baked, I snapped some pics, including this gem, of Martin eating breakfast.
After letting the quiche stand for 15 or so minutes, we went to brunch and enjoyed it with all of our friends! This recipe also works in advance. The quiche can be baked, refrigerated, and reheated to be enjoyed later.
I’m really thankful so many of our friends eat healthy food. I was able to enjoy a mixed balance of delicious foods and a few treats this Easter. We are so thankful for the community, friends, and church family we’ve made over the last few years.
Tyler suggested the quiche was so good there could be nothing healthy about it at all. It seemed as if everyone enjoyed it, even Martin and some of the younger kids.
Crustless Paleo Cowboy Quiche Ingredients
- 1 large sweet onion, sliced
- 2 tablespoons EVOO
- 8 slices of bacon
- 8 Eggs
- 1-1/2 cups full-fat coconut milk
- Salt and pepper, to taste
- 1-1/2 cups grated raw milk aged cheddar cheese
- Preheat the oven to 400 degrees.
- Saute the onions in the EVOO in a large pan over medium heat for 15 minutes, stirring here and there, until the onions are golden and brown. Set aside to cool.
- Bake the bacon in a jelly roll pan in the oven for 7-8 minutes on each side. After they cool, slice or tear into bite-sized pieces.
- Whisk the eggs and coconut milk together. Then add the onions, bacon, cheese, and s&p. Pour into a sprayed pie pan.
- Lightly cover dish with aluminum foil and bake for 40 minutes. Remove foil and keep baking for another 10-15 minutes. Once the quiche is set and golden brown, take it out.
- Allow it to set for 10 or so minutes, cut, and enjoy!