Every time I see a flaky crust on a quiche, I want it. And making a fake paleo crust just wouldn’t be the same. So I made the crust from meat. Makes sense to me. And is more hearty. Eggs just don’t really fill me up.
I’m planning a destination vacation right now. Not going to tell you where yet. Mostly because I want to book the trip first and not jinx it. I need to get away to a relaxing place for a bit. Especially a place that includes blue waters, alcoholic beverages, and hammocks. I love hammocks.
Let’s recap some of my experiences to destination areas. All turned out to be Mexico. Boooooring. But cheap. I like cheap things. Seriously.
1st trip: I was 18 years old, on a trip with 15-20, 6 of which were girls, and had no idea how to handle alcohol. Remember, at this point in my life, I cared nothing about my health. So I had most likely over 80 tequila poppers throughout the 5 days I was there. I lost almost all my clothes from leaving them on the beach when I would go swimming, then would be too drunk to pick them up. And I came home on the plane in my swim suit and guys clothes that I was on the trip with. Proud moment in my life. Real happy I didn’t have Facebook back then.
2nd trip: I was 20 years old. Thankfully I was better with alcohol at this point. But this time, my friend and I ended up in the most ghetto hotel I had ever been in. No hot water, it smelled like sewage, and our bed broke when we jumped on it. Ghetto. Not really the last part, but whatever. So we made the most out of things by spending most of our days sizzling our skin in the sun, and drinking absinthe by night. We totally got ripped off, I didn’t hallucinate at all. Probably a good thing when I look back at it now.
3rd trip: I was 21 years old. At this point I didn’t really even want to drink that much because I was super into being healthier and taking care of my body. Blah blah blah. I was on a trip with 3 other girls who felt the same. So most of our days were spent reading on the beach then nights eating dinner and drinking wine, then being in bed by 10pm. Wicked. But the last night I was there, I was at Senor Frogs, took far too many tequila shots, and decided taking a trip down the slide that led to the ocean, while in my strapless hot pink dress, was a good idea. Well, thankfully I didn’t drown, but since I was soaking wet, no cab would take us home. So we had to walk for quite a ways. Well, I guess my feet didn’t want to walk in an orderly fashion, since the next morning I woke up with my eye cut open. I sidelined it into the bushes during our walk. Now imagine that in a strapless dress. Geez. That was fun to wake up to the next morning, covered in sand, with my hair hardened in sea salt water.
But now, all I really want is wine, a beach, and a swim suit that can take on my ass. I got my swimsuits that I ordered the other day and daaaaaaamn does my bum have a hard time fitting into the bottoms. I totally get double butt. That’s why I can’t wear Lululemon shorts anymore, the underwear lining makes me look like my butt morphed into two. Ew. Anywho, I’m booking a vacation. Let’s get out of this b*tch.
That made no sense.
Meat Crust Quiche
- Yield: 4-5 1x
Ingredients
- 1 pound breakfast pork sausage (or italian sausage)
- 1 small sweet potato, diced
- 1/2 yellow onion, diced
- 2 cups fresh spinach
- 4 eggs, whisked
- 1 garlic clove, minced
- 1 teaspoon garlic powder
- 1/8 teaspoon ground paprika
- salt and pepper, to taste
- 2 tablespoons bacon fat (or other kind of fat)
Instructions
- Preheat oven to 375 degrees.
- Now you gotta make your meat into a crust. So pull out a pie plate and begin to press your breakfast sausage into the pan until it is even all around and pressed up to the rim of the plate.
- Place the pan on a baking sheet (in case of any spills) and in the oven, and bake for 18-20 minutes until meat presses back when you poke it. It doesn’t need to be completely cooked through, but pretty close.
- While your crust is baking, place 2 tablespoons of fat into a saucepan over medium heat. Then add the minced garlic.
- Add in the chopped onions and sweet potatoes to the pan and mix to cover with garlic. Once the onions begin to become translucent, sprinkle a bit of salt and pepper on top and cover to help steam the potatoes and cook quicker.
- Once potatoes are tender after about 4-5 minutes, toss in the spinach and cover once more to help the spinach wilt.
- After a minute or two, once the spinach is wilted, remove your mixture from the pan and place in a bowl to let cool.
- When mixtures is cooled, add in the eggs, garlic powder, ground paprika and a bit more salt. Mix well.
- After the crust is done baking, remove the excess oil that may be left behind, then pour your egg mixture on top of the meat crust. It’s just fine if some leaks over into the pan because the meat will shrink just a bit.
- Place the pan back into the oven and bake for 23-25 minutes. My quiche took quite some time to completely cook through because the pan wasn’t very deep, so be sure to just poke at the middle. Once the middle pushes back when you poke it, it’s all good to go.
- Let cool, cut and serve. Avocado on top was perfect.
______________
You May Also Like:
Spaghetti Squash Crusted Quiche
Summer Zucchini Basil Frittata
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
The first (and only) time I went to Mexico was for Spring Break of my senior year of high school (SPRING BREAK WOO!) with 2 of my close girlfriends and their moms. We only got to “go out” by ourselves one of the nights, and it was the first (and only… are you sensing a trend here?) time I ever tried tequila shooters… I don’t remember much except my friend dancing underwear-less on a bar, and I’m told I threw up in a cab. Proud life moments right there.
Thank you Juli!!! I have just made and eaten a pure piece of awesomeness. By far my favourite paleo recipe so far and even better I have some left over for breakfast (unless I eat it all now).
You should come to London for your holiday. We don’t have much sun at the moment and our beaches are not perfect but I do have a hammock you can use 🙂
Two words- Brazilian bikini. It has to be legit thought, we have a lady that sells them locally and she orders from Brazil. A fellow xfitter and I went together to try on and the lady said something like “you girls were made for these.” They don’t try to tame the booty, (it can’t be) they accentuate the best parts and just let it be awesome.
well, i have to say that i’ve never been drunk but i am always experiencing the wrath of my sister’s drunken horror stories. just be careful, girl. bad things can happen from alcohol and you are a great person.
Dang, this looks amazing! And could you three girls look any more fabulous!? Wah.
Meat as crust. Genius.
OMG! Delish! Made it tonite and my hubs kept saying “babe! babe! this is soooo good!” Right up there with the banana bread I make every week and the tex-mex hash casserole. Book is on preorder!
Made this today – it’s AWESOMELY good. Breakfast for this week is done!
Brilliant quiche recipe. Love the meat crust!
I really enjoy your site and I’ve been sharing your recipes with my CrossFit crew. Tonight, I made the Meat Crust Quiche (my first quiche ever by the way) and it was delicious!!!
Your steps are detailed and helpful! I didn’t push the meat up the sides enough so when it baked, it shrank some but it wasn’t too bad. I did swap out the sweet potato dices with cubed rutabaga. I had some rutabaga left over from the “Hash Brown” recipe you had (which has become my favorite for breakfast) and it worked for my family perfectly!
Keep up the great work and inspiring others!!!!