Breakfast quiche is a delicious all in one meal that can be made ahead of time and served warm or cold. This meal can save time and satisfy many.
Start with a GAPS approved pie crust that is a savory gluten free and sugar free recipe which works in dessert pies like pumpkin pie as well as quiche.
In Vitamix or food processor blend a full two cups of cashews with three tablespoons grass fed butter. Add one egg and one teaspoon home brewed vanilla. Blend until smooth.
Press the pie crust mixture into a pie pan.
Put 9 pastured eggs in a bowl and whisk until combined. Add one teaspoon mineral salt and half a teaspoon ground pepper. Pour mixture the prepared pie crust. Add two cups peas and one cup chopped red and orange peppers.*Heavy cream or fermented sour cream can be added if you choose, we like it without most days.
Top with cheese. Here, monterey jack is used.
Cook at 350 degrees for one hour or until done.
Cut and enjoy. This recipe can be served warm or cold.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
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