A few weeks ago I attended a 3rd birthday party celebration. It was a Saturday morning purple pajama party with a waffle bar!! Lots of waffles, lots of toppings and garnishes for the bloody Mary bar. There was also a quiche. Quiche is delicious and simple yet I’ve never made one. I obtained the recipe and finally put it together last night for dinner but made some alterations due to the fact that there aren’t any frozen grain-free deep dish pie crusts that can be easily obtained around here.
In my fabulous go-to cookbook, Primal Cravings, there is a recipe for Seafood Pot Pie With Cheddar Crumble Biscuit. You make the seafood portion, put it in an oven safe dish and top it with the crumble. Brilliant! And so much easier than making a pie crust from scratch.
Here we have the ham, broccoli and cheese layered in the ceramic dish.
Here it is with the egg mixture poured in. I probably could’ve added another egg.
Here’s the crumble which uses coconut flour and tapioca flour.
I probably could’ve baked it a little longer but it had been in the oven for like 50 minutes and I was REALLY hungry. Maybe next time I’ll bake it for 45 mins and then broil the topping for a bit?
YUMMY!!
My only complaint is that it wasn’t ooey-gooey cheesy like the quiche at the purple pj party and that would be because I used a cup of the quiche cheese for the cheddar crumble (the quiche calls for 2 cups of cheese and the bag I bought was 1.5 cups so I was already lacking in the cheese department). Next time I do this I’ll make a biscuit crumble crust without cheese. I’ll sub in butter and use the full bag of cheese for the quiche.
There are leftovers sooooooo I know what we’re having for breakfast Saturday morning!!