This paleo quiche has an easy butternut squash crust and is packed with sausage, veggies and tons of flavor. it’s whole30 compliant and perfect for brunch or any meal. great as a make-ahead breakfast, too!. Cook your bacon until crisp and set aside to drain. in a separate skillet, heat 2 tbsp bacon fat or cooking fat of choice over low heat, add the sliced onions and stir to coat. sprinkle with salt, and continue to cook over medium-low/low heat for 15 minutes, stirring to avoid burning, until a deep golden color**.. On my blog, i share paleo recipes of all kinds (emphasis on breakfasts and treats!), chat about life as a mom and runner, and probably post a few too many pictures of eggs. stop by for more recipes, running, and attempts at humor! butternut crusted quiche with sausage, tomatoes, and kale {paleo & whole30}.
– paleo running momma ingredients: sweet potato, olive oil, sea salt, baby spinach, bacon, white mushrooms, onion, garlic, eggs, coconut milk, nutritional yeast (optional). quiches can be a great dish to serve to encourage the family to eat healthier as they will be more inclined to eat veggies that are incorporated in the egg mixture than simply served on their own.. Chill in the freezer for 5 minutes. meanwhile, remove the crust and filling from the refrigerator. flute/crimp the edges of the pie crust, then add the apple filling to the crust, leaving excess juice in the bowl. remove the topping from the freezer and crumble all over the filling.. In the bowl of a food processor, pulse all crust ingredients except egg to create thick crumbs, then pulse/process in the egg until a dough forms. gather the dough into a ball, wrap in plastic, and chill in the refrigerator at least 20 minutes prior to rolling or pressing into your pie dish..
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