Seasonal Paleo Bacon, Leek and Wild Garlic Quiche

Seasonal Paleo Bacon, Leek and Wild Garlic Quiche

Seasonal Paleo Bacon, Leek and Wild Garlic Quiche

Seasonal Paleo Bacon, Leek and Wild Garlic Quiche

Seasonal Paleo Bacon, Leek and Wild Garlic Quiche

 A wonderful paleo take on a family favourite! Using almond flour to create a deliciously light, crisp and dense base to case the wonderful flavours that are within!

Portions: 4-6
Time: 1 hour and 15 minutes
Level: Easy


Tools:

  • 9 inch pie tin
  • chopping board
  • frying pan
  • blender/ food processor
  • knife
  • spoon

 

Ingredients:

For the crust:

For the filling: 
  • 5 eggs
  • 150ml of plant based milk/ full fat coconut milk
  • 5 rashes of nitrate free bacon, cut into 2inch chunks
  • 2 leeks finely chopped
  • 2 garlic cloves, finely chopped
  • 150g wild garlic (few large handfuls)
  • 2tbsp of nutritional yeast (optional)
  • Salt & pepper


Method:

For the crust:

  1. Preheat the oven to 180C and grease a 9inch pastry tin.
  2. Add all the quiche crust ingredients to a blender apart from the egg and pulse to create thick crumbs. Then add in your egg and pulse into a dough.
  3. Gather the dough into a ball and leave to chill for 30 minutes (optional) 
  4. To get your dough into the tin the easiest way to do this is by pressing the dough into the dish with your hands or with a piece of parchment paper. Alternatively you can roll your dough out into a circle between 2 sheets of baking paper. 
  5. Once pressed into the dish,gently pierce the dough with a fork all over so it does not puff up when baking. 
  6. Bake in the oven for 8-10 minutes until partially cooked. 


For the filling:
  1. Heat a frying pan with olive oil or ghee over a medium high heat and add in your bacon. Cook for around 7 minutes until browned and crispy. Drain the bacon, leaving a little bit of fan in the pan. 
  2. Add in your diced leeks and garlic. Season with salt and pepper and cook on a medium heat for 5minutes until soft. Stir in your wild garlic and cook until wilted. Set aside to cool.
  3. In a mixing bowl whisk together your eggs and milk. Then add in your cooked veg and bacon along with the nutritional yeast if using. Stir well. 
  4. Transfer to pre baked crust and cook in the oven for around 35 minute,until the crust is browned and filling is firm. 
  5. Allow to sit for 10 minutes before serving. Enjoy! Leftovers can be kept in the fridge for up to 5 days. 

Products used: Nkd living almond flour, happy butter ghee/ olive oil, biona coconut milk, steenerg pepper, tiana cassava flour.

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