Turkey Carrot Quiche

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First, this is a great site: http://www.paleoplan.com/, and they have recipes and good information galore. Everything is organized beautifully. So, that being said, here’s what I tried: Turkey Carrot Quiche.

Sounds a bit odd for some, but it was AMAZING. HOWEVER – I changed it up quite a bit!! So, try it as the receipe states and let me know how it goes, or, check out my version and let me know your thoughts. Either way, I think you’ll like it!

Original recipe: http://www.paleoplan.com/2009/12-02/turkey-carrot-quiche/

You’ll see my changes in [brackets].

  • 1/2 lb ground turkey [I used ground chicken with italian spices, it was what I had, used 1lb]
  • 1 Tbsp olive oil
  • 1 cup shredded carrots [thinly sliced, used a mandolin]
  • [added celery, onions, diced very small]
  • 6 eggs (Omega-3 eggs preferred) [[8]
  • 5 Tbsp coconut milk [between this and the broth, was ALOT of liquid. used 3 tbl spoons of coconut moo and 1/4 of chicken broth]
  • 1/2 cup beef broth [see above]
  • 4 Tbsp fresh parsley [oh yea, so good]
  • 1/2 tsp coriander [skipped, added salt and pepper because the ground chicken was already spiced]
  • coconut oil [used pam to line the dish]

Instructions

  1. Cook the turkey in a bit of olive oil in a skillet over medium heat. [use the olive oil to sautee the veggies in, see step two]
  2. Shred the carrots.[dice the onion, dice the celery], sautee in olive oil for a few minutes. Add the ground chicken, cook all together until done.
  3. Break the eggs into a bowl; beat well with a whisk.
  4. Add the meat when done, carrots, and all of the remaining ingredients except the coconut oil. Stir.
  5. Cover a baking dish or pie pan with some coconut oil. Pour in the mixture, then bake at 350 degrees for 25-30 minutes.[since i added more stuff, i put this in a greased 8×8 glass dish. Checked it at 30 minutes, still very liquid! Left it in for another 30 and was perfect! The liquid helped it remain very light, tall and fluffy.

So, we didn’t eat it right away. Kept it covered in the fridge until three days later when we started munching on it. It was freaking FANTASTIC. Cold or heated up, just super tasty! I will make this again for breakfast this weekend when the kids are here!

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Shazzy

I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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