The Good Table At Home: Caramelized Onion, Bacon & Zucchini Quiche
by Kelly Knight, Marketing Manager for The Good Table
In the Kitchen
For the first time in a very long time, I was able to have fully vaccinated friends over for brunch on my deck this weekend. Since we hadn’t hosted anyone in awhile, I was a little stumped on what to make but then I thought of quiche. Quiche feeds a crowd (we only had two other adults, but it felt like a crowd!) and combined with an easy fruit salad, muffins, and some mimosas, it was a really lovely spread.
My partner can’t have gluten or dairy, so I bought some gluten-free pie crust and then made this paleo quiche recipe from Paleo Running Momma. Most quiche recipes include cheese, which is delicious, but if you can’t have dairy, this recipe is very satisfying and you won’t feel like you’re missing out.
Image courtesy Paleo Running Momma
Bacon, Caramelized Onion, and Veggie Quiche
by Paleo Running Mama
Serves 8
INGREDIENTS
1 9 ” paleo pie crust recipe pressed into 9” pie dish and baked for 5-7 minutes at 375 degrees or until just barely set
6 slices bacon
3-4 Tbsp reserved bacon fat or other cooking fat
1 x 8 oz container white mushrooms, sliced
2 medium onions, sliced thin
1 small/medium zucchini, cut in quarters and sliced
2 garlic cloves, minced
Sea salt for sprinkling on veggies
7 large eggs
1/4 cup full fat coconut milk
1/2 tsp sea salt
1 Tbsp nutritional yeast (optional - but it really does help with flavor)
Chopped parsley for garnish (optional)
DIRECTIONS
In a large skillet, cook the bacon over medium high heat, crumble, and set aside to drain on paper towels. Reserve bacon fat to caramelize the onions and cook the veggies.
Next, caramelize the onions. Heat a large skillet over med-low/low heat, and add the bacon fat (or other cooking fat if preferred)
Add sliced onions and stir to coat, sprinkle with sea salt. Cook and periodically stir, for 20-30 minutes, lowering heat or adding a bit more fat as needed to avoid burning. The onions are done when they are a deep golden brown color and very fragrant.
While the onions cook, heat a separate skillet over medium heat and add 1 tbsp cooking fat. Add the zucchini and mushrooms, sprinkle with sea salt.
Sautee the veggies for about 2 minutes, stirring as needed, until softened. Add garlic and continue to cook another 45 seconds until softened, then remove from heat.
In a large bowl or measuring cup, whisk together the eggs, coconut milk, salt, and nutritional yeast.
Drain excess fat from the onions and veggies, then place all the veggies and bacon evenly in the partially baked crust. Pour egg mixture evenly over the filling.
Bake in the 375 degree oven for 30 minutes, or until center is set. Cover the quiche with a foil tent for the last 10 mins if crust begins to brown too much. Allow quiche to rest st least 10 minutes before slicing and serving. Garnish with chopped parsley if desired. Enjoy!