I’ll be traveling for my book tour and in an effort to keep you inspired and to bring you new recipes, I’ve lined up some of my favorite fellow bloggers to do guest posts! I want to introduce you to Libby Louer of libbylouer.com. Libby s a grain-free mama and lover of all things crunchy.
You can find her at libbylouer.com, on Facebook and on Pinterest.
Paleo Ginger Pear Quiche Cups
What I love about Rubies & Radishes, is that on top of being down right delicious, the recipes on this site are all easy and quick to make. Whether you’re a busy mom, a workaholic, or a lazy bum, you have undoubtedly found something here to suit your needs.
At various times I am all of the above. I like recipes that are super simple, cheap, and that work well as leftovers. I love these Paleo Ginger Pear Quiche Cups because they’re also portable. I can take them to work or bring them with us for snacks, and if I call them “muffins” my daughter will eat them too.
This recipe for Bacon, Apple, Kale Quiche Cups is my all-time favorite. I also really liked my Ginger Chicken Lettuce Wraps, so I attempted to blend the two into these crazy Ginger Pear Quiche Cups. They incorporate store-bought pre-shredded broccoli slaw which you can get at Wegmans or Trader Joe’s. If you want to make your own shred about 3 cups worth of broccoli stems in a food processor with 1/2 small carrot.
Paleo Ginger Pear Quiche Cups
Ingredients
1 c. pre-shredded broccoli slaw
4 eggs
1 Tbsp minced ginger (roughly 1 inch fresh)
1/4 c. diced red onion
1 d’anjou pear, peeled and diced
dash of salt and pepper
- Preheat your oven to 350. Line a 6-cup muffin tin with muffin liners.
- Break the eggs into a bowl and whip until the yolks and whites are evenly mixed. Add in the rest of the ingredients and stir together.
- Pour into muffin tins. If the broccoli pieces are too long and unruly you may have to break off the tips.
- Cook 20-25 minutes until a toothpick inserted into the middle comes out clean. For me this was exactly 23 minutes.
