So OK. You have your caveman, and I have mine. I say my guy was fleet of foot and could run down that wild cow and milk her. And, he certainly could snatch eggs off a nest. Pluck up some green veggies and he was eating.
At any rate, this is a luscious, healthy Sunday Brunch kind of food. flavorful, healthy and way easier than running after wild cows. Did you see the horns on that girl? ouch.
Here’s a quiche recipe that goes grain free. Choose the veggies you like best: broccoli, asparagus, red bell peppers. Depending on what fillings you use, this recipe will make 36–48 mini-quiches. Bake them in mini-muffin tins then pop them out onto a serving tray. May be made ahead, chilled and reheated a few moments in the oven before serving.
I dare you to keep the Cave Man you know out of these.
2 small uncooked zucchini, finely chopped
1 large uncooked onion(s), finely chopped
1 cup(s) shredded Parmesan cheese, about 3 oz
6 large egg(s)
6 large egg yolks
2/3 cup whole milk
2/3 cup heavy cream
1 teaspoon gray sea salt
1/2 teaspoon freshy ground black pepper
1/2 cup shredded Comte, cheddar, or gruyere cheese
1/4 cup(s) basil, fresh, finely chopped
3 Tbsp olive oil, extra virgin
Preheat oven to 375°F. Coat two 24-hole nonstick mini muffin pans with butter or
Combine all ingredients in a large bowl; spoon about 1 heaping tablespoon egg mixture into each prepared hole, making sure to stir mixture after filling each one.
Bake until bottoms are golden brown and quiche are cooked through, about 15 minutes. Remove pan(s) from oven and let quiche cool for a few minutes in pan(s); remove quiche to a wire rack to cool more (and repeat with remaining ingredients if necessary).