• Martha Lewis

Yummy Quiche Recipe

As you can see from the photo, my son loves this quiche! I got the recipe from Super Nutrition for Babies, one of my favorite cookbooks right now. This quiche is full of healthy fats, is easy to digest, and is gluten-free, grain-free and nut-free.

Since it can be hard to plan ahead to soak the coconut flour and arrowroot starch, sometimes I skip that step, especially since my son is older now and he can digest food better. When I don't have lard I substitute coconut oil or use all butter. I use whatever veggies I have on hand for the broccoli. Sometimes I use just the filling recipe part of the recipe to make muffins, too.

I like making this on Sunday so I have breakfast already made for the next few mornings! Not having to cook breakfast with one arm while holding my baby with the other makes my work mornings much less stressful!

Here's the recipe:

  • 1/2 cup arrowroot starch

  • 1/2 cup coconut flour

  • 2 Tbls plain yogurt

  • 1/2 cup water

Stir all ingredients together in a covered glass bowl and leave on the counter to soak overnight.

  • 1/4 cup lard, room temperature

  • 1/4 cup butter, room temperature

  • 1/2 cup unsweetened coconut flakes

  • 1/4 tsp sea salt

In a large bowl, mix together the flour, salt, and the fats. Spread evenly in 2 pie plates to make thin-bottom crusts. Bake at 350 for 10-15 minutes.

For the filling:

  • 6 eggs

  • 1 cup milk

  • 1/4 cup cream

  • 1/2-3/4 cup shredded cheese

  • 1/2 cup precooked meat

  • 1 cup broccoli florets

Mix all of the ingredients together. Pour half of the mixed filling into each crust. Bake 45-55 minutes at 350 or until a knife inserted into the center of each quiche comes out clean.


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Martha Lewis, MS

Jackson Hole, WY



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