When I saw this recipe and checked the ingredient content I loved it. The recipe seemed very easy and I had almost all the ingredients on my hand so I decided to give it a try. I adapted the recipe from the book “Super Nutrition for Babies” by Mary Enig, Elrich. I was hoping it might become the next favorite meal for my children. I never know until I try.
So I decided to try it.
This quiche came out nice, the filling did not fall apart when cut, the crust was soft, not crumbly and held the filling nicely. The recipe calls for arrowroot starch and coconut flour which are unrefined and considered a healthy substitute for the regular refined white flour. I don’t bake with arrowroot starch very often, and while I know that coconut flour is considered a healthy food, I could not make myself love it yet. I am trying to find some good recipes with coconut flour which I could use regularly and love it.
The taste. It was not the best for me, but that is probably my own fault. The recipe calls for lard (I don’t it it) and I used lamb fat which has kind of strong specific taste. I think lard could be substituted with coconut oil too. I substituted cheese with cream cheese as I found out I ran out of cheese. And the crust. My taste buds were not excited, maybe that’s just me.
Will I make it again? Yes, probably, but I will substitute the lard with coconut oil or butter next time and will make a crust with organic wheat flour. But that’s about my taste buds, others may love the recipe.
It is VERY FILLING. You won’t feel hungry for a long time if you have this quiche for breakfast or any other meal time. This quiche can be given to children as a nourishing meal.
If you want this quiche for breakfast then begin the process before going to bed. The dough needs an overnight soak.
Nourishing Quiche for Breakfast
For the Crust:
- 1/2 cup Arrowroot starch
- 1/2 cup Coconut flour
- 2 Tbsp Plain Yogurt
- 1/2 cup Water
- 1/4 cup Coconut oil or Butter (room-temperature)
- 1/4 cup Butter (room-temperature)
- 1/2 cup shredded Coconut (unsweetened, unsulfured)
- 1/4 teaspoon Celtic Sea salt
For the Filling:
- 6 eggs
- 1 cup of Milk (I used raw cow's milk)
- 1/4 cup of fresh cream
- 1/2-3/4 cup of shredded cheese
- 1/2 cup precooked meat (leftover chicken, etc)
- 1 cup Broccoli florets
- Mix arrowroot starch, coconut flour, yogurt and water. Soak overnight.
- Add the coconut oil, butter, shredded coconut and sea salt to the soaked mixture. Mix well.
- Cover the bottom of 2 pie pans with unbleached parchment paper or oil the bottom.
- Mold 2 thin crusts in pie pans. I used 9'' pans.
- Preheat the oven to 350 F (180 C).
- Prepare the filling by mixing eggs, milk, cream, cheese, meat, and broccoli.
- Fill the molded crusts with the filling.
- Bake in the preheated oven for 45-55 minutes until a toothpick or knife inserted into the center of each quiche comes out dry.