Burly Bacon Quiche
Quiche is the best. You can enjoy it during any meal of the day, and there are always leftovers. This paleo recipe was inspired by "Bacon Soufflé Frittata" from Primal Blueprint: Quick & Easy Meals by Mark Sisson and Jennifer Meier. I increased the number of eggs, threw in a shallot, included a water bath to make the quiche extra fluffy and made some other modifications.
Burly Bacon Quiche
3 tablespoons ghee (or organic unsalted butter), divided
10 large cage-free brown eggs, separated
12oz natural uncured bacon
1 medium shallot, diced
Sea salt, to taste
Freshly ground black pepper, to taste
5-6 cups hot water
Preheat oven to 350. In a small skillet, melt 2 tablespoons of the ghee and set aside. Fry the bacon in a large skillet over medium-high heat until crispy, then transfer it to a paper-towel-lined plate (reserving drippings for another recipe) and dice when cooled. With an electric mixer, beat the egg whites in a medium bowl until nice and frothy (1-2 minutes). Whisk the egg yolks and ghee in a small bowl. Gently stir the yolk mix and diced bacon into the egg whites. Heat remaining tablespoon of ghee in the same large skillet in which you cooked the bacon, and sauté the shallot for 1-2 minutes. Add the shallot to the bacon-and-egg mixture and stir. Season with salt and pepper. Pour mixture into a glass pie dish, then place the dish inside a large roasting pan. Gently add enough hot water around the sides of the pie dish to come up halfway around the dish. Bake for 45 minutes.