Sometimes a bowl of cereal or yogurt just doesn’t cut it and you need a healthy, hearty breakfast that will get you fueled up for a big day. Or perhaps you need something that you can cook ahead of time and just pop in your toaster oven saving you precious time. Here are two recipes I hope you will try: the crustless quiche or frittata recipes included below!
Quiche and frittata are great additions to a homestead kitchen because most of the ingredients can be produced on a small farm. Meaning the ingredients that you don’t produce can probably be purchased by other small farmers, supporting their homesteads!
Crustless quiche is simple a base of eggs and cream combined with other ingredients and baked in the oven. Frittata is an Italian omelet that can feed a crowd. It’s cooked on the stove-top and finished under the broiler. Both are easy and once you get the hang of it you won’t need a recipe at all!
Feel free is experiment with these recipes and change around what herbs, vegetables and meats are called for. If basil is not your thing add some chives; swap out sausage for bacon; or include swiss chard or spinach instead of kale. You get the idea! This is especially true for the quiche recipe. As long as you keep the egg to dairy ratio the same you can try all sorts of ingredients to suit your tastes, dietary restrictions or use up what you have on hand.
We try to include one of these recipes every week to avoid sugary cereals and have a quick breakfast. Plus, both of these dishes can be served with a salad for a healthy lunch, making them handy to have on hand!
Thanks for reading! I hope you give these recipes a try and share your results with us in the comments section. Maybe you can even take a picture of your finished product and share with our readers. Blessings!
Crustless Breakfast Quiche with Bacon, Potatoes and Cheddar
- 2 cups half & half
- 4 large eggs
- 6 slices thick cut bacon, sliced into 1/4″ pieces
- 1 cup shredded Cheddar-Jack cheese
- 1 cup Russet potatoes, peeled and diced small
- 1 cup yellow onion, peeled and diced small
- Salt and freshly ground black pepper
- 1 teaspoon Basil, dried -or- 1 tablespoon fresh Basil minced
- Preheat your oven to 350 degrees and butter a 9 inch pie pan (glass or metal).
- In a 10 inch skillet, over medium high heat, cook the bacon until it is about halfway cooked then add the diced onions to the pan and continue to cook until the bacon is just crisp and browned and the onions have softened, stirring as needed being careful not to burn. About 15 minutes total time. Remove the bacon/onion mixture from the skillet, leaving the bacon fat in the skillet.
- Lower the heat to medium and add the diced potatoes to the pan. If there is not enough bacon fat to cook the potatoes, add additional oil to the pan. Cook the potatoes, stirring occasionally, until the potatoes are tender and golden brown, about 12 minutes. Remove from heat and set aside.
- Break the eggs into a medium mixing bowl and add the half & half, basil and a large pinch of salt and a few grindings of black pepper. Whisk together until well combined.
- Combine the bacon, onions and potatoes together and spread half the mixture in the bottom of the buttered pie pan. Sprinkle half the cheese across this base layer and repeat with the remaining bacon mixture and cheese.
- Gently pour the egg mixture evenly over the top of the pie pan and gently shake the pie pan to ensure the egg mix settles down into the bottom.
- Bake in the preheated oven, in the middle rack position, for 35-40 minutes or until the quiche is golden brown and a knife comes out clean when inserted into the center.
- Allow the quiche to cool for a couple minutes before serving. This will allow the quiche to firm up just a bit, making serving easier.
Paleo-Friendly Breakfast Frittata
- 8 large eggs
- 8 ounces fresh chorizo sausage
- 1 medium sweet potato, peeled and diced small
- 2 cups kale, chopped well
- 4-6 ounces queso fresco, crumbled
- 1-2 tablespoons olive oil or your choice of oil or lard
- 1/4 cup roasted mild green chiles, canned
- 1-2 drops Cilantro essential oil Substitute with 1/4 cup finely chopped fresh cilantro
- Salt and fresh ground black pepper
- Add the olive oil to a 10 inch non-stick, oven-safe, skillet, preheated over medium heat, and add the diced sweet potatoes. Season with salt and pepper and, tossing occasionally, allow the sweet potatoes to cook until tender and slightly browned, approximately 10 minutes. Set potatoes aside when finished.
- Brown the chorizo, over medium-high heat, in the same 10 inch non-stick skillet. Stirring as needed to keep meat broken apart and evenly browned. Be sure you are using fresh chorizo, which is fresh ground pork with spices, and not Spanish chorizo which is like pepperoni.
- When the chorizo reaches the halfway point, add the chopped kale and combine. Allow both to cook together until the kale is tender and the chorizo is fully browned, about 5 additional minutes.
- Meanwhile, break the eggs into a medium mixing bowl and add in the mild green chiles and cilantro oil (or fresh cilantro). Whisk together until well combined.
- Add the cooked sweet potatoes back into the skillet and lower the heat to medium. Spread the chorizo, potatoes and kale evenly across the bottom of the skillet. Gently pour the egg mixture over top and, with a spatula, carefully pull in towards the center from the edge of the skillet as the egg mixture cooks.
- When the egg mixture in the pan cooked at the base and partially cooked at the top, with just some eggs remaining wet and loose, remove the pan from the heat and spread the queso fresco cheese crumbles across the top and place the entire pan under a high broiler for approximately 6 minutes until the eggs have finished cooking and the top is lightly browned.
- Remove from the oven and allow the frittata to rest for a couple minutes. Using your spatula, carefully loosen the frittata around the edges and underneath until it can freely slide until a serving plate. Cut into wedges and serve.