Created and written by our partner Cocoa & Salt
This quiche recipe is easy to make and only requires a few simple ingredients. It’s creamy, flavorful, gluten free and low carb. It’s full of tender leeks which look like giant green onions but have a milder flavor.
I love making quiche in individual serving silicon tart molds. Your quiche won’t stick to these kinds of molds and they are easy to clean.
This quiche can be made in advance. Just keep the quiche in the tart shells so they can be easily be reheated in the oven.
- Baking sheet
- Paper towels
- Cooking pan
- Large bowl
- Tart shells or cupcake tray
Preheat oven to 400 degrees and line a large baking sheet with foil. Lay bacon in a single layer onto baking sheet. Bake until crispy, about 15 to 25 minutes. Remove from oven and put slices on a plate with paper towel. Let cool. Once cool, crumble or cut bacon into 1 inch pieces. Reduce heat on oven to 375 degrees.
Heat a pan over medium heat and melt butter. Add leeks and cook until softened about 3-5 minutes. Remove from heat and let cool.
In a large bowl, whisk eggs together. Add cream, milk, cheese, and salt and pepper and mix well. Fold in bacon and leeks.
Place 6 tart shells on a baking sheet. Portion out quiche mixture evenly between tart shells and bake for about 25 to 30 minutes, or until quiche is set. Remove from oven and serve with a side salad.
This cozy and comforting Paleo chili recipe is filled with ground meat and a ton of veggies to keep you full and satisfied. It’s a Whole30-friendly chili and AIP-compliant, too, with no tomatoes and no beans.
For ground meats: I recommend bison, pork, or beef or a mix! (I used bison and pork).