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Whole30 Western Quiche

Whole30 Western Quiche

Diced Prosciutto, onions, peppers and eggs baked in a shredded potato crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Breakfast
Cuisine: Whole30
Ingredients Equipment Method

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

Equipment

  • box shredder
  • knife
  • 10 inch deep dish pie plate
  • mixing bowl
  • glass measuring cup
  • whisk

Method
 

  1. Preheat the oven to 400°F
Crust
  1. In a mixing bowl, mix shredded potatoes, ½ of the onion, finely chopped, 1 tablespoon of proscitto and 1 egg, beaten.
  2. Use a pastry brush to grease the pie plate with half of the melted ghee.
  3. Use a spoon to pat the potato crust into the pie plate and up the sides.
  4. Bake at 400°F for 20 minutes.
  5. Remove crust from oven. Brush the top with the rest of the melted ghee.
  6. Return to oven. Bake an additional 10 minutes.
Filling
  1. 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.
  2. In a two cup glass measuring cup, measure 1 cup of almond milk.
  3. Break the remaining three eggs into the milk and then mix thoroughly using a whisk or a fork. Add pepper. Mix again.
Quiche
  1. When the crust comes of the oven a second time, add the meat-vegetable mixutre to the curst.
  2. Pour the egg mixture over the meat-vegetable mixture.
  3. Bake 30-40 minutes until egg has set.
  4. Cool 5-10 minutes before serving.