This is  a great grain-free recipe (which means it’s also gluten free).  If you wanted, you could add a crust to it, but this week I’m eating grain-free so I kept it as is!

I adapted this recipe from yet another e-cookbook that I have that is centered on REAL /WHOLE FOOD.  It’s called, Real Food…Real Easy, from Day2Day Joys!  It’s very easy to prepare and the ingredients are minimal.  My children gulped it down like it was the last thing on earth to eat.  That’s not normal, unless it’s something made out of, filled with, or covered in chocolate.

I wonder where they got that from?  Those are some good genes if you ask me.

This recipe makes {2} 9 inch pie dishes of quiche – which I think is good to serve 4+ people.  You could halve the recipe for a smaller dinner/breakfast/lunch, but if you have at least 4, I think you’d be pushing it  by cutting back on the recipe.  You can also adjust to your dietary needs.  If you are grain-free, this won’t need to be altered.  If you don’t eat meat – omit the meat.  You can also use whatever meat you prefer – it doesn’t need to be ground beef.

As always, I use organic meats, cheese, creams, eggs, etc.  If any of the items come RAW, I buy the RAW!  I make it the healthiest I can possibly make it.  Use whatever ingredients you have available to you, but always try to make it as healthy as possible!  We can make great recipes, but using foods full of chemicals and toxins lessens the healthy factor by a large margin!

Cheesy Meaty Quiche

What You’ll Need:

2 cups organic Pepper Jack cheese, shredded

2 cups organic, RAW sharp cheddar cheese, shredded

1 cup organic, RAW Asiago cheese

1/2 cup salsa

2 cups organic heavy cream (you could also use organic whole milk)

7 eggs, pasture-raised

1 lb. cooked organic, pasture raised, grass-fed ground beef (or you could use meat of your choice)

* feel free to add green onions or chives and maybe top with tomatoes!

What You’ll Do:

1. Grease {2} 9” glass pie dishes.

2. Mix the salsa and the Pepper Jack Cheese together.  Divide in half and spread on the  bottom of the pie dishes.

3. Take 1/2 of the cooked ground beef, divide in two and spread on top of the Pepper Jack and salsa mix in both pie dishes.

4. Spread one cup of the cheddar cheese in each pie dish.

5. Beat the eggs and milk or cream until combined thoroughly.

6. Mix the remaining ground beef into the egg mixture.

7. Divide this mixture in half and evenly pour egg mixture over the cheddar cheese in the pie dishes.

8. Bake for 45-55 minutes on 375F.   Check after 45 minutes to see if the center has set.  If not, continue to bake until the center is completely cooked.

9. Remove from oven and allow to cool about 10-15 minutes before serving.  This gives the dish time to ‘set’ to make it easier for serving!

This amazing dish can made for breakfast, lunch or dinner!  So versatile, especially if you can eat breakfast any time of day!  It’s a great dish if you need iron and protein (like kids – who need a good breakfast before school- and pregnant mamas!)

Quick. Easy. Healthy.

Perfect!

Never forget YOU are worth it.  Your FAMILY is worth it.  Your HEALTH is worth it.  Your FUTURE is worth it!

Until next time…Live on Purpose!

xo Kari