Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Gluten free delicious paleo quiche

At time you need to go back to the basics, think what your grandma use to make or your mother served you during a certain season. In the winter I remember my grandmother making quiche or any kind, and there were delicious. Obviously I tweaked it a little but it came out great so here we go: 

Ingredients for the crust:

1 cup of almond flour 

1/3 cup of EVOO

1 Tbsp of water 

2 pieces of garlic finely cut

1 tbsp of fresh tyme 

1 tbsp of himalayan or celtic salt

Ingredients for filling: 

3 pasteur eggs

3 long small size radicchio heads 

5 pieces of organic bacon (you can use turkey if you prefer) 

1 tbsp of mustard

1/2 milk or coconut milk

1 Tbsp of farmer's market cheese (optional)

1/3 tbsp pepper

1 spoon of salt

Herds of your choice: thyme, oregano, rosemary or sage

Start with making the crust. Mix the dried ingredients in a bowl and then add the olive oil and water and mix until the ingredients are all wet. Then you can either use a pie baking pan, or I used a cast iron pan

Preheat the oven at 350F.

Then wash and cut the radicchio into square pieces and sauté in a pan with some olive oil. Use another small pan and put the bacon to cook, no oil is needed since it's going to release its own. 

In a bowl crack the eggs, mix with mustard, milk of your choice, farmer's cheese,pepper, salt and any herb of you choices. When the radicchio will look softer and darker add it to the bowl and mix well. Lastly add the crispy bacon, after you set it on a paper towel to rinse it from the extra oil and cut it in small squares too. 

Pout the mixture on top of the crust and cook at 350F for 30-40 minutes.  

What are the favorite ingredients to your quiche? I love to try new mixtures!

 

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