Two quiche posts in one week! Eggs are cheap and delicious, so why not?
This recipe makes use of the amazing tomatoes that have flooded the markets here in San Francisco. In fact, it uses two kinds: sun-dried out of a jar (so good) and fresh-sliced to decorate the top. Oven-blistered tomato slices give it a rustic, crispy look… especially when paired with crispy pancetta. Speaking of the pancetta, I got some nitrate/nitrite-free pancetta on sale at Whole Foods but you could just as easily use high quality shaved ham or even ground pork. The fatty, salty pancetta worked perfectly, however.
By the way, lots of people seem to think quiche is a fancy French dish best served at a posh brunch, but it’s actually a medieval dish of Germanic origin! Thanks, Wikipedia. “Quiche” comes from the German word for cake, which is “kuchen”. So maybe quiche is more at home made in a cast-iron skillet like I did than a luxurious china pie dish. The taste of this sun-dried tomato quiche isn’t delicate all but rather incredibly meaty. The pork and rich, sun-dried tomatoes see to that.
Enjoy!
- 5 eggs
- 1 zucchini
- 1 onion
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp [url href=”https://heyrachelmarion.com/recommends/coconut-oil/” title=”coconut oil”]coconut oil[/url]
- 2 small tomatoes, sliced
- 4 oz sundried tomatoes
- ¼ lb pancetta, sliced
- Preheat oven to 350° F.
- Grease an 8-inch cast-iron [url href=”https://heyrachelmarion.com/recommends/8-inch-cast-iron-skillet/” title=”8 inch cast iron skillet”]skillet[/url] with 1 tsp coconut oil and set aside.
- Melt 1 tsp coconut oil in a medium [url href=”https://heyrachelmarion.com/recommends/cast-iron-skillet/” title=”Cast-Iron Skillet”]skillet[/url] over medium heat. Whirl the onion and zucchini in a food processor until finely shredded, then cook in the skillet until soft and translucent, about 10 minutes.
- While the zucchini and onions soften, drain the oil from your sun-dried tomatoes if you’re using oil-packed. Roughly chop and add to a medium mixing bowl.
- Pull the pancetta slices apart with your fingers into shreds, then add to the tomatoes.
- When the onions and zucchini are soft, add to the pancetta and tomatoes. Mix thoroughly and allow to cool to room temperature. Whisk in eggs, salt and pepper and pour into the cast-iron skillet. Top with the slices of the two small tomatoes.
- Cook in the preheated oven for 1 hour and 15 minutes or until firm.
- Serve warm.
The Comments
Sunday, August 18, 2013 : CrossFit Costa Mesa
[…] Makes me want to surf. Watch–Women–Evolved. Strong is so damn beautiful. Eat–Sun-Dried Tomato Quiche. Looks […]
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[…] – Sun-Dried Tomato Quiche or Cinnamon Toasted Coconut […]
Stephanie @GoodGirlGoneGreen
This looks so good. Started eating eggs again, so this sounds great!
Fresh Planet Flavor
Stephanie @GoodGirlGoneGreenYeah, sun-dried tomatoes make everything awesome! Welcome back to the land of eggs. 🙂
13 Paleo Quiches with Grain-Free Crusts and No Dairy
[…] 4. Sun-Dried Tomato Quiche Sun dried tomatoes are very good for you and this recipe is centered on using them as one of the main ingredients. It also includes eggs, zucchini, and an onion, as well as regular tomatoes, so you are getting plenty of nutrition packed into this quiche. What’s missing is the dairy that you’ll usually find in a traditionally made quiche. They’re even using coconut oil, one of the oils that is on the approved foods list for the Paleo diet. The preparation instructions on this are pretty straightforward, and it only takes 20 minutes to get it into the oven. Although it does take a bit of time to cook once it is in the oven. […]
13 Paleo Quiches with Grain-Free Crusts and No Dairy | Get Fit Bookmark
[…] 4. Sun-Dried Tomato Quiche Sun dried tomatoes are very good for you and this recipe is centered on using them as one of the main ingredients. It also includes eggs, zucchini, and an onion, as well as regular tomatoes, so you are getting plenty of nutrition packed into this quiche. What’s missing is the dairy that you’ll usually find in a traditionally made quiche. They’re even using coconut oil, one of the oils that is on the approved foods list for the Paleo diet. The preparation instructions on this are pretty straightforward, and it only takes 20 minutes to get it into the oven. Although it does take a bit of time to cook once it is in the oven. […]
Cheesy Cauliflower Swirl Quiche | Grok Grub
[…] I’ve posted here on the blog, the others being my Sweet Potato Quiche, Sweet Pepper Quiche, Sun-Dried Tomato Quiche and Mushroom Onion Quiche […]
Nancy
When do you add the two small tomatoes?
Fresh Planet Flavor
NancyGood catch! It has been corrected in the instructions now.
An Easter Feast to Remember – Love My GF Life
[…] This has come to be my go-to egg dish recipe, and it’s lovely appearance added to the fancy and festive ambiance of the table. A paleo fav, this dish works for everyone (well gluten-free and dairy-free crowd). The recipe calls for pancetta, but upon review of the menu I realized that our celebration was going to be quite pork-heavy, so I substituted the pancetta with minced garlic and mushrooms. Delightful! Here is the recipe for the quiche. […]
29 Satisfying Paleo Quiche Recipes
[…] Sun-Dried Tomato Quiche […]