Earlier today, I did a twitpic of the brunch Bea, I and friends down the hall prepared. Now, here's the plated version. The quiche was crustless. Seven eggs, a cup of heavy cream, 1/2 cup coconut flour, 1/4 cup water, sea salt & fresh ground pepper. Separately, about 10 slices of fairly thin sliced bacon, 1/3 cup chopped onion, 1/2 small package of baby spinach. I cut up the bacon, got it frying, added the onion, and at the very end added the spinach. Set it out on a paper towel, then all on the chopping block to chop finely. Melted leaf lard in my fry pan, poured in the egg mixture, dropped in the bacon mixture, then a cup of grated New Zealand grass fed sharp cheddar, and then I gently stirred it all into the mixture. About 30 minutes at 350 and a 5-minute finish at 400 to get a decent crust on top. Let rest for 10 minutes or so.

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Richard Nikoley Free The Animal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
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