Who doesn’t love a Western Omelette from a diner with all those peppers and onions and ham. So how about a Western Quiche? How about making it Whole30 by changing the ham to prosciutto and the crust to potatoes. Whole30 Western Quiche just became a thing in our world.
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Sunday Brunch
Unfortunately, at 40-50 minutes of cook time, this Whole30 Western Quiche does not make it a quick weekday breakfast like Apple Cherry Paleo granola or Butternut Squash and Prosciutto Hash. That is unless you make it ahead on the weekend and then reheat pieces (which you totally can do), but it is delicious nonetheless.
Start with Shredded Potato Crust
This is easily made grain and gluten free with a shredded potato crust. You can shred your own or use a a frozen variety. (Just be sure check you ingredients because dextrose is sugar and it’s hidden in several brands whose ingredients I checked. Try Cascadian Farm Organic Hash Browns.) In a mixing bowl, stir together the potatoes, a tablespoon of diced prosciutto and black pepper, finely chopped onion and a beaten egg.
Then, pat the potato mixture into a greased 10 inch pie plate. I like to use melted ghee brushed on; however, I have used olive oil too. Bake at 400°F for 20 minutes. Remove the crust from the oven, brush the top with more melted ghee and return to the oven for 10 more minutes or until the crust has browned up a little.
Whole30 Western Quiche Filling
While your crust is baking, prepare the filling for your quiche. Chop up the rest of your onion and the green (or red or orange) pepper. Stir the onion, bell pepper and prosciutto together and set aside until the crust is ready.
In a glass measuring cup, measure 1 cup of unsweetened almond milk. Break three eggs into the milk and whip with a whisk (I could not do without this two cup glass measuring cup from Pyrex or this 9 inch flat whisk by Norpro).
Bake
When the crust is done, add the onion, bell pepper and prosciutto mixture to the crust, then pour the egg mixture over it. Bake 30-40 minutes until the egg has set up completely.
Allow to cool for 5-10 minutes before serving. And enjoy.
Whole30 Breakfast
We love breakfast around here. There are so many great foods that seem to come in the morning. And we are big fans of eggs and stuff added to them. If you are looking for other breakfast ideas (some Whole30, some not), be sure to check out my Breakfast and Brunch page. And enjoy a delicious quiche or some unconventional breakfast hash like Butternut Squash and Prosciutto Hash or Farm Stand Corned Beef Hash (not Whole30 unless you can find a corned beef that is compliant).
Whole30 Western Quiche
Equipment
- box shredder
- knife
- 10 inch deep dish pie plate
- mixing bowl
- glass measuring cup
- whisk
Ingredients
- 2 tbsp melted ghee divided
- 2½ cup shredded potato time saver: use frozen just check the ingredients to make sure they are Whole30 compliant
- 1 medium onion divided, finely chopped
- 4 eggs
- 4 oz diced prosciutto divided
- ½ sweet bell pepper green or red or orange or yellow–whatever you have
- 1 cup unsweetened almond milk
- ¼ tsp fresh ground pepper
Instructions
- Preheat the oven to 400°F
Crust
- In a mixing bowl, mix shredded potatoes, ½ of the onion, finely chopped, 1 tablespoon of proscitto and 1 egg, beaten.
- Use a pastry brush to grease the pie plate with half of the melted ghee.
- Use a spoon to pat the potato crust into the pie plate and up the sides.
- Bake at 400°F for 20 minutes.
- Remove crust from oven. Brush the top with the rest of the melted ghee.
- Return to oven. Bake an additional 10 minutes.
Filling
- In the mixing bowl used for the crust, add the rest of the prosciutto, the rest of the onion and the pepper. Use a large spoon or spatula to combine the ingredients.
- In a two cup glass measuring cup, measure 1 cup of almond milk.
- Break the remaining three eggs into the milk and then mix thoroughly using a whisk or a fork. Add pepper. Mix again.
Quiche
- When the crust comes of the oven a second time, add the meat-vegetable mixutre to the curst.
- Pour the egg mixture over the meat-vegetable mixture.
- Bake 30-40 minutes until egg has set.
- Cool 5-10 minutes before serving.
