Caramelized Radicchio Quiche with Coconut Flour Crust


When my mom was here she left a head of radicchio, and I wondered if I could use it to make quiche, since pretty much all I have in my apartment is eggs. Well, you can and it’s delicious! I used this recipe from the Boston Globe for the filling, and this recipe from Preppy Paleo for the super easy and high-functioning crust that I would totally recommend for any pie-like endeavor. Here’s how it went:

Make the crust:
– Combine the following:
— 2 eggs
— 3/4c coconut flour
— 1/2c coconut oil (melted)
— 1/2tsp salt
– Press evenly onto the bottom and sides of a pie pan (I would suggest greasing the pan, only because at the end of the day mine stuck a little)
– Prick with a fork
– Bake at 350*f for 10 minutes and set aside

Make the filling:
– Heat coconut oil in a pan (they say olive, but we have a whole coconut theme here and in the end you can’t taste it, so might as well)
– Add in a thinly sliced shallot and half-onion (they say a red onion, but I only had yellow), salt and pepper, and a dash of coconut sugar (or regular sugar) and stir occasionally for 15 minutes until they’re soft and starting to caramelize (also, thank you, Boston Globe, for being realistic about how long this takes! But it’s worth it)
– Add in thinly sliced radicchio and continue to stir occasionally for another 10 minutes until, as they say, it’s “jammy”
– Add in a splash of balsamic vinegar

– Separately, mix together:
— 3 eggs
— 1.5c milk (they say heavy cream, which I’m totally on board with, but I only had whole milk, and that totally worked. You could probably use other milk-like substances if you wanted)
— Nutmeg
— Salt, pepper

Assemble and bake:
– Put half the radicchio mixture into the crust
– Pour in the egg mixture
– Bake at 375*f for ~25-30 minutes, until the middle is almost set and it’s starting to brown
– Top with the remaining radicchio
– And done!

Today is the second day in a row that I have brought it for lunch, and instead ate it for second breakfast