Carnivore's Quiche
Serves: 10-12
  • Whole wheat tart crust, baked (see recipe below)
  • 4 strips bacon
  • 4-6 thin slices genoa salami
  • 4 thin slices smoked ham
  • 1 large shallot, finely chopped
  • 1 small clove garlic, finely chopped
  • 6 eggs
  • 1 cup cream
  • 1½ cups milk
  • Salt and pepper to taste
  • 1 cup fresh spinach, chopped
  • ½ cup fresh basil, chopped
  • 2 cups cheese, combination of cheddar and Gruyere, grated
  • ¼ cup Parmesan, grated
  • ½ teaspoon paprika
  1. Preheat oven to 375.
  2. In a large frying pan over medium high heat, cook the bacon until crisp. When cool, crumble and set aside.
  3. Pour off most of the bacon fat. In the same pan over medium heat, cook the shallot until just translucent. Add the garlic and cook for another minute. Remove from heat and set aside.
  4. In a mixing bowl, beat the eggs, cream, and milk until smooth.
  5. To assemble the quiche:
  6. Spread the shallot and garlic on the bottom of the baked tart shell. Distribute the bacon, salami and ham on top of the onion mixture. Spread chopped spinach and basil on top of the meats. Distribute the 2 cups of cheddar and Gruyere on top of the spinach. Carefully pour the egg, milk and cream mixture on top. Sprinkle the top with grated Parmesan and paprika.
  7. Bake in 375 degree oven for approximately 35-45 minutes, or until the quiche is browned and the center just barely jiggles. (it will firm up when it comes out of the oven.)
Recipe by Seasons in Vermont at