Low-Nickel, Grain-Free Breakfast Quiche

This is a great grain-free and low-nickel option for those of us trying to detox our nickel and heal our guts as well as watch our waistlines!

Be lazy.

I make a quiche almost every Sunday so I can be lazy but still eat a healthy breakfast throughout the week. 

This averages to 10.02 mcgs/ugs per serving, or 60.12 mcgs/ugs in total.

(To calculate, I used Nickel Navigator and used US numbers or average. If you are trying to do a low-nickel detox, you want to shoot for 75 mcgs or less per day for 2 months.)

Low Nickel Breakfast Quiche

  • Serves:6
  • Prep Time:PT0H15M 0H   15M
  • Cook Time:PT0H30M 0H   30M
  • Total: 0H   45M

Ingredients

    Crust:

  • 2 cup zucchini, grated
  • 1 tablespoon butter, or coconut oil
  • 1 tsp italian seasoning or chosen herb
  • 1 tsp sea salt

    • Filling:

  • 6 eggs
  • 1 teaspoon lemon juice
  • 4 slices bacon shredded or other meat if desired
  • 1 bell pepper, or 3/4 cup bok choy
  • 1-2 cups zucchini, peelings of (you will have leftover zucchini, fyi) other veggie
  • 2 shallots, chopped (or yellow onion)
  • ¾ cups mozzarella cheese or cheddar
  • ¼ cup parmesan cheese
  • 1/3 cup yogurt, full fat cultured cream, or whole milk
  • Italian seasoning, salt, or other to taste

Directions

Preheat oven to 400 degrees F

Grease a 9½ “ pie pan with coconut oil or butter

Grate the zucchinis and spread evenly over the surface of the pie dish

Sprinkle some salt and other seasoning as desired.

Place into the oven while you make the filling. This releases some of the moisture from the zucchini so it doesn't make your quiche soggy.

Make the filling:

You can use up leftover zucchini gratings or chop other veggies you have on hand.

Dice one bell pepper or 1-2 bok choy.

Dice ½ an onion or 2 shallots.

Dice up any meat you wish to add to the quiche. I suggest some bacon!

Sauté all on medium-high heat in a little butter or coconut oil for several minutes to allow some of the moisture from the vegetables to cook-off so the quiche isn’t watery. While that is cooking, make the egg filling.

Make the egg filling:

Beat 6 eggs with 1 T of lemon juice, ⅓ cup of your dairy of choice, and several shakes of your chosen seasoning until thoroughly mixed

Pull out the pie dish from the oven and sprinkle half of the cheese at the bottom.

Fill the pie dish with the sauteéd filling.

Carefully and slowly fill in the pie dish with the egg filling.

Then add the other half of the cheese to the top.

Place in the oven and set a timer to look in on it in 30 minutes.

Take a look at 30 mins to see if the crust is brown and the top is firm and starting to brown. If not, or you aren’t sure, add 5 minutes to check again and repeat until it looks and feels “right”. (Let’s be honest; it will take doing this recipe a few times to get it right!)

Mine was perfect at 30 minutes. Let stand to cool for ~10-20 minutes.

Cut and serve with a little dollop of cultured cream (sour cream w/ cultures) on top.

Once cooled, store in an air-tight container in the fridge and reheat later!

Notes


Nutrition

Yield: 6 servings, Amount Per Serving: Calories:  223 , Total Fat: 15g, Saturated Fat: 7g, Trans Fat: 0g, Monounsaturated Fat: 4g, Polyunsaturated Fat: 2g, Carbohydrates: 8g, Fiber: 2g, Sugar: 4g, Protein: 15g, Cholesterol: 209mg, Sodium: 729mg, Calcium: 197mg, Iron: 2mg, Vitamin A: 1792IU, Vitamin C: 29mg, Phosphorous: 270mgPotassium: 496mg


Tags

whole30, whole 30, low carb, diabetic, paleo, keto, gluten free, breakfast, gaps, pie pan, bowl, whisk, knife, cutting board, oven

Description

I make a quiche almost every sunday to eat for breakfast throughout the week. This is a great grain-free and low-nickel option for those of us trying to detox our nickel and heal our guts as well as watch our waistlines!

This averages to 10.02 mcgs/ugs per serving, or 60.12 in total. I used nickel navigator and used US numbers or average.

See all my recipes on Modernmeal

Laura Duzettlow nickel