If I had the time to make eggs for breakfast everyday, I totally would. They are really one of my favorite foods and I am constantly making egg muffins, omelettes, scrambled eggs, etc. The idea dawned on me the other week that I wanted to make a healthier Paleo quiche that can be enjoyed by almost everyone who eats eggs as it is gluten and dairy free (optional). What better time then to try out a crust recipe than in quarantine; am I right?!
I tried out a few different recipes for the crust and have almost turned into quiche at this point, but I definitely found the perfect one. Its buttery and super flakey; I promise no one would even know that it is Paleo. I tested out a few different flours, and the Super Fine Blanched Almond Flour yielded in my favorite crust texture. The other key ingredient here is vegan butter. You can surely use a grass-fed, high quality butter as well like Vital Farms or Kerry Gold. I use the vegan one from Miyokos Creamery and really love it. I typically buy it at Sprouts or Whole Foods, but you can find it at other grocery stores as well. If you do not have butter on hand, you can use coconut oil. I highly recommend the butter though 🙂
Once you have the crust made, I have a standard recipe for the egg filling that I use in a lot of my egg bakes, etc. I add coconut milk to the whisked eggs to create a fluffy, creamy egg texture. You can use whatever milk you have on hand for this! I also add in nutritional yeast, salt, pepper, garlic powder and red pepper flakes for a little kick. The beauty in this Paleo quiche recipe is that you can really use whatever veggies, cheeses and meats that you have on hand. Times are surely tough right now in regards to access to food, so get creative with what you have on hand in the kitchen.
Paleo Quiche (GF, DF)
- 2 cups blanched almond flour I use Bob's Red Mill
- 5 tbsp melted vegan or grass-fed butter I use the vegan butter from Miyokos Creamery
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 3 tbsp water room temperature
- 7 pasture-raised eggs
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch red pepper flakes
- 1/4 cup coconut milk Any milk will work
- 2 tbsp nutritional yeast Can leave out if you add cheese
Veggies, Cheeses, Meats (Customizable)
- 1/2 cup cheese I use dairy free cheddar, any will work
- 1/2 cup frozen broccoli Steamed and drained
- 3 handfuls spinach
- ~6 chicken sausage links
- 1/3 cup sun dried tomatoes
- Preheat your oven to 350F.
- In a medium sized bowl, combine all of the ingredients for the crust. Stir until everything is combined well. Tip: Using your hands in this step is easiest; add a little water to your hands before mixing.
- Grease a pie pan lightly with olive oil spray.
- Form the crust mixture into a ball and press into pie pan. Evenly distribute the mixture in the pan until the crust is uniform and spread out.
- Bake the crust for 15-20 minutes.
- While the crust is cooking, combine eggs (whisked), spices, coconut milk and nutritional yeast in a bowl. Mix well.
- Add in the veggies, meats and cheeses of your choice! I left suggestions above, but you can use whatever you have on hand and get creative. Tip: For frozen vegetables, make sure that they are steamed and drained well. If you are adding greens or fresh vegetables, I like to saute them in a pan before with a little more butter or oil before adding to the eggs.
- Once everything is combined and your crust has been baked, add the egg mixture on top of the crust. You can add more cheese on top if you'd like!
- Bake the quiche for 40-45 minutes OR until the eggs are cooked through and no longer "jiggly". Each oven is different, so you may have to cook yours for a little longer. Enjoy!
And there you have it! It really could not be easier and more satisfying. I keep mine in the fridge for around 5 days and heat up a slice every morning for breakfast. It is delicious and keeps me full for hours. Now that a lot of us are working at home, I think it is important to set ourselves up for a successful day with a healthy, filling breakfast. The Paleo Quiche has healthy fats, healthy carbs and protein to keep you fueled and focused.
If you decide to make it, tag me on Instagram at @matcha_and_margs or leave a comment below! I’d love to hear how you guys get creative with your fillings and can’t wait to try some of them out myself. I hope you are all staying safe and healthy — sending lots of love!