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Arugula, Bacon, and Cheddar Quiche with Coconut Crust

This was my first GAPS quiche and one of very few that I have made ever.  It was delecious!  But I did make a mistake in not making sure all of the cheese was well under the egg mixture.  It browned very quickly on the surface and made it look not quite right but the taste was wonderful and made up for that cosmetic issue.  I made this with a coconut crust and it tasted very good and buttery, esp the part under the filling.  I wasn’t sure how it would come off and was very pleased with the result.

Arugula, Bacon, and Cheddar Quiche

  • 8 large pastured eggs
  • 2 cups heavy cream yogurt (go here for instructions GAPS Sour Cream)
  • 1 tsp Salt
  • 2 cups chopped fresh arugula, packed
  • 1 pound bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 1 10 inch pie crust baked and cooled *

Preheat the oven to 375 degrees F.

Combine the eggs, heavy cream yogurt, and salt in a food processor or blender. Layer the arugula, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Get some of the mixture on the pie crust edges to help prevent burning and cover with foil if necessary.   The top of mine came out very dark because there was too much cheese on the surface.  Make sure it is well immersed under the egg mixture so that it won’t brown too quickly.  Set the pie plate on a cookie sheet in case it overflows a bit.  

Bake for 35 to 45 minutes until the egg mixture is set.  Serve warm or cold.  This is very rich thanks to all the cream and small pieces can be very satisfying.  

 

*The pie crust was from one of my favorite cook books Cooking with Coconut Flour.  I made the crust for a double 9 inch pie and it was just about perfect for a single 10 in pie.  

Coconut Pie Crust

Mix together the first 4 ingredients then carefully stir in the sifted coconut flour.  This will make a stiff dough that you can then knead by hand for about a minute.  Roll it out between two sheets of waxed paper or similar.  Invert the pie plate over the circle of dough and using a stiff flat object under the dough flip the whole thing.  Then patch the broken dough in the pie plate and form a fluted edge.  Prick all over with a fork and bake for 12-15 min at 400.  Take out when it just starts to brown.  Set aside to cool.


11 Comments

  1. Oh! This looks delicious! I had promised a couple days ago on my Facebook page to get a quiche recipe on my blog (thought I had at least ONE there) and this is just so delicious looking. I will have to share on FB tomorrow in lieu of my failure to make a quiche this weekend as I had planned. I can’t wait to try the coconut crust recipe, too.

  2. This looks REALLY good. I can’t wait to try it.

  3. I finally have some arugula sprouting in my new cold frame . . . this looks like the perfect recipe to use it in! Just wish I could have the cheddar, but I’m sure my family will love it!

  4. We often make crustless quiche. It is way easier and almost as good.

  5. This looks fabulous, Patty. I usually make my quiche without the crust but maybe I’ll try crust again. I admit I tried this recipe for crust out of “Cooking with Coconut Flour” book and mine didn’t look anywhere near as nice as yours! Your blog is looking really nice by the way. Lots of good stuff in such a short amount of time! Way to go.

    • Thanks. That was the best looking coconut flour crust I have made yet. I had to snap a picture. I have made quite a few and am getting the feel for it better all the time.

  6. Thanks for such a wonderful recipe! I have been craving quiche and looking for a GAPS legal crust. Can’t wait to try it. Love the name of your blog too!

  7. Can you substitute the Heavy cream yogurt for a plain full fat Greek yogurt?

    • You probably can but it won’t be nearly as creamy. Heavy cream is 80% fat while whole milk is just 4% fat. I’m not sure if that goes up at all for greek yogurt which has the whey removed but at best it would double to 8%.

      • Could I use just a heavy cream possibly?

        • Yes. I won’t have a more mild flavor though and if you are on GAPS or SCD it is not allowed.

Trackbacks/Pingbacks

  1. Entrees « restoringwellness - [...] Arugula, Bacon, & Cheddar Quiche (gluten free option available) [...]
  2. A Primer: Baking with Coconut Flour | jennyhealthyrecipes.com/blog - [...] Arugula, Bacon and Cheddar Quiche with Coconut Flour Crust [...]
  3. A Primer: Baking with Coconut Flour - [...] Arugula, Bacon and Cheddar Quiche with Coconut Flour Crust [...]
  4. Thanksgiving Menu on GAPS | Loving Our Guts - [...] my crust I will use the crust from my Bacon Arugula and Cheddar Quiche [...]
  5. 40 Easy to Prepare Dinners for New Moms | Natural Parents Network - [...] Arugla, Bacon and Cheddar Quiche with Coconut Flour Crust from Loving Our Guts [...]

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