paleo saturdays | meat crust quiche
posted: October 19, 2013
Jamieson is on our social media and online community team, a registered holistic nutritionist and a passionate runner. As well, she’s a local improv comedian, which is super rad.
We asked seven Paleo enthusiasts for their favourite recipe, and we’ll be sharing them all right here, one every Saturday morning, until we’ve got a new, super tasty dish to make every day of the week. And we should give you the heads up: recipes this good make eating like a caveman seem more gourmet than barbaric, but eat with your hands anyways (we won’t tell).
Kimberly Thomas is an Educator at our Metrotown, Burnaby store who lost 50 lbs since switching to a Paleo diet. She also credits this lifestyle switch to the improvement of her alopecia (way to go Kim!). She is all about her Meat Crust Quiche “because you can make a big one and have leftovers for a week.”
• 1 half pound extra lean beef
• 1 clove garlic
• 1 onion
• 1 package frozen spinach
• 4 eggs
• 2 tsp coconut oil, for cooking
• 1/2 can tomato paste
Preheat oven to 350ºF and warm a skillet on stovetop medium low. Cook beef all the way through and then set aside to cool. Cook frozen spinach according to instructions on the package. Chop garlic and onions to desired size (and feel free to add any spices and herbs that inspire you). Set aside cooked spinach to cool in a bowl. Warm another pan on medium low and add 1 tsp coconut oil, then garlic and onion. Once these are light brown, add spinach in the last five minutes so flavours can blend. Add remaining coconut oil to the bottom of a pie plate, then add your cooked beef to the bottom and spread evenly. Crack four eggs on top of spinach in bowl, add tomato paste and mix. Spread spinach mixture on top of the meat and cook at 350F for 25 minutes. Quiche is done when you touch the top and it springs back. Cool slightly then dig in!