Crustless Leek Quiche

crustless leek quiche 03


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!


crustless leek quiche 01


crustless leek quiche 02



crustless leek quiche




1 tsp vegetable oil

1 1/2 trimmed leeks, chopped

3 green onions, chopped

3 cloves garlic

4 slices turkey bacon

4 eggs

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!

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Mint & Cucumber Yogurt Dip

Cucumber Mint Yogurt

A blend of dried mint, cucumbers, fresh garlic, and yogurt makes this dip a great companion to anything from crackers to kabob.  I usually just dip my veggies in it.  So good!

There is a popular Persian side dish that is very similar in flavor.  I’ve changed it up a bit by using lebni instead of yogurt.  Lebni is a very thick Arabic style yogurt.  Greek yogurt can be used as well, but lebni is even thicker and creamier than greek yogurt.  I know, it’s hard to believe that such a thing exists!  It’s delicious on it’s own and what doesn’t taste better with a little garlic?

I make this recipe quite a bit for entertaining because the flavor is so refreshing, and I always get asked for the recipe.  You won’t believe how simple it is!  It can be made ahead or not.  Whatever works for you.  On this particular afternoon, I made a bowl as a side to the chicken kabob we grilled up.



1 lb lebni or greek yogurt

3 persian cucumbers, peeled and diced

1 1/2 Tbs dried mint

1 clove garlic, crushed

salt and pepper to taste



Pat the diced cucumbers with a paper towel to remove any moisture.  This is an old trick my mom uses so that the yogurt doesn’t get too watery.  Place all of the ingredients, in order from top to bottom in a small mixing bowl. Mix together and there you have it, a perfect Mint & Cucumber Yogurt Dip!

Cucumber Mint Yogurt

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Brussels & Bacon

Brussels n Bacon 03

Brussels n Bacon 03

Yes, by brussels I definitely mean brussel sprouts!  I understand that they have a bad reputation, but with the right flavors they are really yummy!  They have actually managed to make it to my list of favorite veggies.

It all started around Thanksgiving.  I wanted to make some paleo friendly sides so my sister wouldn’t starve and all.  She’s doesn’t like turkey much so the sides are the only thing she eats.  I’ve been making gluten free stuffing for years now, but I needed some extras.

I threw this together and had no idea that it’s something she eats all the time!  Since then, brussels and bacon have been making a regular appearance in my kitchen as well.  Sometimes I top them with cranberries or pecans.  Tonight I had a heaping bowl just the way you see them in the picture.  Crispy turkey bacon, garlic, and seared brussel sprouts!

I’ve made them for friends several times now and even those who are a little skeptical of brussel sprouts, seem to like them. They’ve been served up alongside sausages, a grilled london broil, chicken, and enjoyed a la carte.  I think most omnivores will try anything involving bacon!



2 Tbs veg oil

1 lb brussel sprouts, cut in half

1 clove garlic, diced

3 slices uncured turkey bacon, diced





Cut each brussel sprout in half.  Heat 2 Tbs vegetable oil in a large pan on medium/high heat.  Place brussel sprouts in the pan with the flat side of each piece facing down.  Let cook for about 5 minutes or until the brussels look roasted, then flip them and cook another 5 minutes.

Brussels n Bacon 01                                          Brussels n Bacon 02                  

Add turkey bacon, garlic, and a dash of salt and pepper.  Let cook, stirring occasionally until the bacon is cooked.  Usually about 5 minutes is plenty.  Once the bacon is cooked, brussels bacon, it’s good to go!

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