Crustless Cilantro-Hazelnut Quiche

June 8, 2011

“It is an absolute and virtually divine perfection to know how to enjoy our being rightfully.” —Michel de Montaigne

“I’m interested in people waking up to the possibilities in food and cooking…That doesn’t mean necessarily that they cook, but that they wake up to some of the possibilities in their lives.” –Edward Espe Brown

The summer’s here now, there’s no denying it.  To me, the summer is signified by hot days, light, refreshing foods, and the smell of grill smoke.  Working from those inspirations, I created this perfect-for-summer quiche.  It’s good cold as well as hot, which is so useful this time of year – one less step to do in the heat, one less reason to fire up the oven for reheating, and you can have it on hand for those inevitable, unexpected summer get-togethers.  Works well as a main course or an appetizer, or even crumbled into a salad.

The airiness of the quiche isn’t too heavy to enjoy in the warm weather, the citrus is refreshing, and the smokiness of the secret ingredient – bacon fat – will convince you that the summer can be about things besides grilling (though I’m definitely not against grillling).  The diet may be primal, but the cuisine can still be gourmet.

Cilantro-Hazelnut Pesto


1 cup olive oil

3 Tbsp bacon grease (always get organic and uncured if you can)

juice of one lime

3 cloves of garlic

1 tsp salt

dash of cayenne

half a bunch of cilantro

1 cup hazelnuts

The makings of pesto


Combine ingredients in a blender in the order listed.  Adjust to taste.

Crustless Quiche


1 can unsweetened coconut milk

8 eggs

1 onion, diced

1-2 Tbsp ghee

2/3 cup cilantro-hazelnut pesto

The proportion of egg to (coconut) milk here can be used as a template for other flavors of quiche.


Combine the eggs and coconut milk in a blender (the one you just used for the pesto is fine; don’t worry about cleaning any pesto residue off of it, either).  Then, fry the onion in the ghee until it starts to brown and get crispy:

The smell of fried onions alone is worth doing this step.

Get out a bundt cake pan.  If your cake pan is one that tends to stick, rub it with oil or butter of choice. Then, put the onions in the bundt cake pan , pour the egg mixture on top, and use a spoon to swirl the pesto through the egg mixture – you want ribbons of pesto within the egg, not a perfectly smooth mix of everything.  Bake at 375 for about 40 minutes.  A knife inserted in to the quiche should come out moist, but clean.  Let the quiche cool for a while so that the center has time to finish cooking.

Cilantro-Hazelnut Quiche

As you can see, even my awesome Nordicware non-stick pan stuck a little, so don't be shy about oiling the pan ahead of time.

There you have it – a simple, light summer dish made from local ingredients.  You can bet I’ll be sharing this with the farmers who supplied the eggs and the bacon, because that sense of community is really what it’s all about.  As my mom always says, “food is love.”

Part of Primal Toad’s Primal Cave.


One Response to “Crustless Cilantro-Hazelnut Quiche”

  1. […] making the Cilantro Hazelnut Quiche, I had a bunch of pesto left over, and I had to use it up before going on vacation.  To accomplish […]

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