We had so much amazing food over the holidays! So much! Most of my usual no-no’s went right out the window so I was eating everything my little heart desired except for the gluten of course. Gluten is the only thing that I absolutely cannot have. We ate apple pie, pumpkin cheesecake, chocolate bark, cookies, my friend’s amazing paella and my sister made this wonderfully rich leek quiche on a gluten free crust, and the list goes on. I think I ate the quiche leftovers for breakfast, or possibly a midnight snack. It was so yummy but it was also full of heavy cream and goat cheese and butter and all those lovely things that I don’t eat on a regular basis anymore.
I’m usually okay, but this year my insides were just not havin’ it! My stomach was like, “where’s my kale and my protein shake?” So when I got a craving for that fabulous leek quiche a couple weeks after we’d had it, I knew the heavy cream was definitely not happening and I left the crust and the cheese out too. I pretty much altered the recipe entirely and made it my own. Funny how that happens! It’s so yummy though, and it’s the best accompanied by a piping hot bowl of your favorite soup. That’s usually how I have it. I have made it a few times now and sometimes I’ll sprinkle a little goat cheese on top before I put it in the oven but it really doesn’t need anything else as long as you’ve got the bacon in there! Oh yes, because there is definitely bacon in there and there are green onions and flavorful leeks. I always use turkey bacon whenever bacon is called into action in a recipe, but if you use the OG stuff then go for it!
It was strange for me to feel all bloated and uncomfortable even though I had been eating gluten free. I guess that’s what happens when you eat clean and mostly paleo and then you devour everything in front of you for a couple of weeks. It’s not pretty! I guess I deserved it, I mean I sort of went on a cheese binge and lets not forget about all the sweet stuff. But alas, I had to go back to my clean eating ways and quite honestly I’m okay with it. I feel better and my stomach is happy with me again and that’s always a good thing!
1 tsp vegetable oil
1 1/2 trimmed leeks, chopped
3 green onions, chopped
3 cloves garlic
4 slices turkey bacon
1 cup almond milk
1/4 tsp sea salt
ground black pepper
Add oil to a pan and heat on medium heat. Once the oil has heated up add the leeks, green onions, garlic, and turkey bacon to the pan. You can always use regular bacon if you prefer. Saute the ingredients on medium/low heat for 10 minutes, stirring occasionally.
While the leek mixture is cooking, crack open 4 eggs into a bowl. Beat the eggs and add the almond milk and salt to the bowl and mix well. Once the leeks are done cooking, remove them from heat and heat your oven to 350*F. Allow the leek mixture to cool for a few minutes while the oven is heating up. Then add it to a greased baking dish and pour the egg mix on top. Sprinkle with some black pepper and throw it in the oven for 20 to 25 minutes. Serve as you please!
This also makes a great base recipe that you can add other ingredients to. You can use the same egg mixture but maybe make a spinach and mushroom quiche or an asparagus quiche. You can follow this recipe but switch out the veggies or even the protein you use. I’d love to hear how you change it up in your kitchen!