Crustless Cilantro-Hazelnut Quiche
June 8, 2011
“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.
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
Combine ingredients in a blender in the order listed. Adjust to taste.
1 can unsweetened coconut milk
1 onion, diced
1-2 Tbsp ghee
2/3 cup cilantro-hazelnut pesto
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:
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.
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.