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Mediterranean squash and olive crustless quiche for Full GAPS with a sesame border

Mediterranean Squash and Olive Crustless Quiche for Full GAPS

A dairy-free Full GAPS crustless quiche with winter squash, eggs, homemade coconut cream, brined olives, roasted red peppers, sumac, oregano, cumin, and a sesame border.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast, Brunch, Dinner
Cuisine: GAPS, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb winter squash peeled, seeded, and cut into chunks; butternut works well
  • sea salt a few pinches for the cooking water
  • lard or natural non-hydrogenated coconut oil for greasing
  • 6 eggs
  • 1/2 c. homemade coconut cream from fresh coconut
  • 1/2 tsp sea salt for the custard
  • freshly ground black pepper about 10 grinds, to taste
  • 1/2 tsp dried oregano plus a little more for the top
  • 1/2 tsp sumac
  • 1/4 tsp ground cumin
  • 1/4 pound brined olives in herbs and olive oil about 3/4 cup; no sugar or preservatives
  • 1/2 c. roasted red peppers chopped; no excluded additives
  • 3-4 tbsp properly prepared hulled sesame seeds soaked 12-24 hours, then sprouted or fermented and fully dried

Equipment

  • Small-to-medium stainless-steel saucepan
  • Stainless colander
  • Le Creuset Heritage rectangular baking dish in Artichaut
  • Ninja Professional Plus Kitchen System BN801
  • Stainless measuring cups and spoons
  • chef’s knife
  • Stainless or wood cutting board
  • Flexible silicone spatula
  • Oven mitts
  • Sturdy wood trivet

Method
 

  1. Put the winter squash in a stainless saucepan, cover with filtered water, add a few pinches sea salt, bring to a boil, and simmer until fork-tender. Drain and cool slightly.
  2. Cut any large cooked squash pieces down to roughly eighth-size chunks so they pulse evenly.
  3. Grease the Artichaut baking dish with lard or coconut oil. Preheat the oven to 375°F.
  4. Blend the eggs, homemade coconut cream, 1/2 teaspoon sea salt, and black pepper on medium for about 15 seconds, until completely combined.
  5. Add the squash, oregano, sumac, and cumin. Pulse about 5 times, stopping while small squash pieces remain visible in the thick custard.
    Pulsed egg coconut cream and winter squash custard with small squash pieces in the Ninja BN801
  6. Pour the custard into the greased dish. Scatter the olives and chopped roasted red peppers evenly over the surface and add a light pinch of oregano.
  7. Sprinkle the prepared sesame seeds around the edge in two passes so the border is thick enough to stay visible on the surface.
    Unbaked squash olive and red pepper quiche with a double sesame border in an Artichaut dish
  8. Bake about 30 minutes, until golden across the surface, slightly puffed in the center, and set without a wet ripple.
  9. Rest 10 minutes on a wood trivet, then cut into 6 portions and serve.

Notes

  • Full GAPS: Use after whole eggs, winter squash, peppers, olives, coconut cream, and properly prepared sesame seeds are introduced and tolerated.
  • No potatoes: Keep the measured 1 pound winter squash.
  • Sesame preparation: Soak 12 to 24 hours, then sprout or ferment and fully dry before use.
  • Storage: Refrigerate covered for up to 4 days.
  • Scaling: At 2x, use 2 pounds winter squash, 12 eggs, 1 cup coconut cream, 1 teaspoon each custard salt, oregano, and sumac, 1/2 teaspoon cumin, 1/2 pound olives, 1 cup roasted peppers, and 6 to 8 tablespoons sesame; divide between two dishes.

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