Healing Power of Essential Oils Book

Essential Oils Diet Book Fast Track Approved RecipeEssential Oils Diet Book Essential Lifestyle Approved Recipe

Traditionally a breakfast meal, our family enjoys this wonderful quiche dish every Monday for dinner. I find it super helpful to make 4 at a time. With 3 kiddos running around the house, sometimes I don’t have the time to whip one up on the fly and this gives me some peace of mind knowing that I have a month’s worth of Monday meals stored up. It may take a while, but be patient with yourself. Schedule some time the FIRST Monday of every month to put these together. Trust me, you’ll be thankful you did later when things get crazy!

Thank YOU Jesus for Storage Freezers! 🙂

Gluten-free Quiche Delight Recipe

Mama Z's Monday Night Quiche Delight!
  • ¾ cup Trader Joes Gluten Free Flour *
  • ¼ cup Coconut Secret Raw Coconut Flour
  • ¼ teaspoon finely ground pink Himalayan salt
  • 6 Tablespoons organic butter or extra virgin organic coconut oil
  • 3 Tablespoons cold water
  • ½ cup Trader Joes nitrate free turkey bacon - cut, crisply cooked, crumbled *
  • 4 ounces shredded cheddar Daiya vegan soy-free cheese or you can use mozzarella
  • ⅓ cup of garden fresh leeks finely diced
  • 4 eggs
  • 2 cups coconut milk or almond milk
  • ¼ teaspoon finely ground pink Himalayan salt
  • ¼ teaspoon ground white pepper
  • ⅛ teaspoon cayenne pepper
  • Additional herbs to enhance your meal ie. Herbes de Provence, Basil, Oregano, Thyme, Marjoram, etc.
  1. In Kitchen Aid mixer, mix flour and salt.
  2. Cut in butter/oil using regular paddles, until particles are size of small peas.
  3. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  4. Immediately press in pie dish with fork and then smooth with fingers.
  5. Heat oven to 425°F.
  6. Sprinkle bacon, leeks, cheese, herbs, salt and peppers in pie crust.
  7. In medium bowl, beat eggs slightly and milk completely.
  8. Pour into quiche dish.
  9. Bake for 20 minutes.
  10. Reduce oven temperature to 325°F.
  11. Bake 45 to 50 minutes or until center isn't shaky with liquid or knife inserted in center comes out clean.
  12. Let stand 10 minutes before serving.
Makes 6 servings and freezes well. To reheat, let thaw overnight then cover with parchment paper and bake for 30 minutes at 350°F.
NOTE - I make 4 quiches at a time. We like 1 Italian themed, 1 Mexican, 1 French and 1 of Dr Z's favorite herbs.

*Omit turkey bacon and use almond-flour if you're on the Fast Track

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