Greens and Cornbread Quiche with Bacon (gluten free, milk free)

Greens and Cornbread Quiche

Bacon.

(And fresh greens in a quiche, with a cornbread crust. It is a fun fusion fusion dish fit for brunch.)

This is how it is done:

1 lb farm fresh bacon
4 cups chopped greens (I used kale.)
1 red onion, chopped
1 tbsp finely chopped mushrooms
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp salt
2 tsp mustard powder
4 large eggs (or 3 duck eggs)
1/4 cup water

1 cup non-GMO cornmeal
1 tbsp baking powder
1/4 tsp pepper
2/3 cup water

Preheat the oven to 350F.

In a sauté pan, cook the bacon, leaving it soft. Grease the bottom of a 12" square baking dish (or 14" round) with the drippings. If the bacon is lean, use avocado or coconut oil.

Create the crust: mix the cornmeal, baking powder, and pepper in a bowl. Add the water and stir well. Spoon the mixture into the bottom of the pan.

Mix the greens, mushrooms, and onions together. Layer a quarter of the mixture over the cornbread, followed by a quarter of the bacon, and repeat until all the layers are assembled. Beat the eggs, water and seasoning together in a bowl and evenly pour over the top of the bacon and greens.

Bake until a knife comes out clean, about 45 minutes.

I shared this recipe with Motivation Monday, a weekly roundup of natural recipes and craft ideas.

www.stealthymom.com