- 2 tablespoons cooking fat, such as coconut oil
- 4 medium potatoes, scrubbed and shredded
- 2 teaspoons garlic powder
- 9 eggs
- 1 cup coconut milk
- 1 1/2 cups zucchini, chopped
- 1 1/2 cups rotisserie (or slow cooker) chicken, shredded
- 2 teaspoons dried thyme
- salt and freshly ground black pepper
- 4 small onions, cut in half then thinly sliced into half moons
- Heat oven to 375*F.
- Grease 9 by 12-inch baking dish with 1 tablespoon cooking oil.
- In large bowl, beat two eggs with 1 teaspoon garlic powder and salt and pepper to taste. Add potatoes to egg mixture and toss to coat. Pour mixture into baking dish and press down to form crust. Bake for 15 minutes, or until hardened.
- Mix remaining ingredients, except for onions and remaining cooking oil, in now-empty bowl. When crust is done baking, pour egg mixture into baking dish and return to oven for 20 to 30 minutes, or until almost set.
- While quiche is baking, heat remaining tablespoon oil in large skillet on medium low. Add onions and cook, stirring often, until tender and brown.
- Top quiche with onions then return to oven and bake 10 more minutes or until quiche is completely cooked and set. Let quiche rest 10 minutes before cutting and serving.
This recipe is from Paleo Parents and I thought it looked amazing when I first saw it. It was fairly tasty but, sadly, the timing was bad for me to make it so it didn’t really get appreciated as much as it should have been. I also think that I made the potato layer a bit too thick, so it didn’t get crispy like I wished it had.