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.

This content is for Annual Subscription, Monthly Subscription, and Free Member Content members only and is a preview. Login or Join to access the rest, as well as all Premium Member content.
Login Join Now

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
YouTube1k
YouTube
Pinterest118k
Pinterest
fb-share-icon
40
45
Follow by Email8k
RSS780