Whole30 Western Quiche
Diced Prosciutto, onions, peppers and eggs baked in a shredded potato crust.
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.