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Cabbage Quiche

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Over and over again, it seems like people that I end up talking to about Paleo want budget friendly & easy food.  They love pretty cookbooks & blogs with innovative recipes, but they keep asking what it is I REALLY eat? Although I am good for a new recipe or a cookbook adventure once or twice a week, we eat a lot of the same things over and over with staples from the grocery store.

I also try to keep in mind that my grocery stores of choice, may ALWAYS seem to have a certain item, but I have a lot of friends and family that live in rural areas without as much choice.  This recipe was born from a desire to find another use for a bag of slaw, since I know that it is widely available.

I have expressed my love for the Almost 5 Ingredient Pizza Spaghetti Pie from PaleOMG on Facebook & Instagram several times.  I have shared it with the members of my 2014 Family Healthy Habits Challenge & even taught it in a cooking class.  It is a simple recipe & is a hit with everybody.  It also makes a big dish & has lots of leftovers.  WIN – WIN – WIN! My little guy says “This tastes BETTER than Pizza!”

Because of my tomato allergy (yes, it is a bummer!), I make one dish for my family & then make 1 dish for me, leaving out only the pizza sauce called for in the recipe.  Still turns out great and has a ton of Italian flavor.  You can from my Instagram picture below:

SpaghettiPizzaPie

PaleOMG recipe on the bottom, the top is mine, just leaving out the pizza sauce.

 

The recipe for my Cabbage Quiche came about one evening when I didn’t have enough spaghetti squash to make two separate dishes for us.  I used a bag of slaw instead and it turned into a pretty great quiche that I ate for breakfast all week.  Talk about economical and easy.  There aren’t many things in the produce department cheaper than a bag of slaw & ready to go at a moments notice.

Cabbage Quiche

  • 1 bag of cole slaw
  • 1 lb ground pork
  • 1 Tbsp Italian seasoning blend (Penzeys)
  • 1 tsp *Magic Mushroom Powder OR salt
  • 6 eggs, whisked

Directions:

  1. Grease a glass pie plate or an 8 by 8 baking dish with coconut oil, lard or butter.
  2. Brown ground pork in a big skillet with Italian seasoning and salt (or Magic Mushroom Powder).
  3. Add the bag of slaw to the top of the pork, mix a little and let the slaw wilt slightly.
  4. In a large bowl, mix the pork and cole slaw with the eggs. Stir until combined.
  5. Pour into baking dish.
  6. Bake at 400 degrees, start checking it at 25 minutes.  (Mine was perfect at 30 minutes.) Bake until the edges form a brown crust and it is done in the middle.

Variations:

  • Magic Mushroom Powder is a salt based seasoning blend from Nom Nom Paleo: Food for Humans cookbook.  Just use salt if you don’t have it.
  • Use ground beef instead of pork.
  • Exchange Italian seasoning for Taco Seasoning or Chili Seasoning or Greek Seasoning.
  • Add onions, mushrooms, cheese, etc….
  • Top with salsa or guacamole.

 

 

 

The post Cabbage Quiche appeared first on Picket Fence Paleo.


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