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Matcha and Margs

The Best Paleo Quiche (GF, DF)

April 3, 2020breakfast, lunch, recipes

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.

The Recipe:

Paleo Quiche (GF, DF)

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Course Breakfast, Brunch
Cuisine American

Ingredients
  

Crust

  • 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

Egg Mixture

  • 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

Instructions
 

  • 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!
Keyword Egg, Egg Bake, Healthy breakfast, Healthy brunch, Paleo, Paleo Quiche, Quiche

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!

xo,

Cori

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Hi! My name is Cori Finglass and I live in Atlanta, Georgia. I have a huge passion for health and wellness and my dream is to share that passion with others. Here you can find my favorite healthy recipes, tips on living a balanced life, honest recommendations and so much more!

there's something about that golden brown char on there's something about that golden brown char on a @sietefoods burrito tortilla that instantly starts your day on the best note.⁠
made a little breakfast burrito/wrap this morning with @kitehillfoods almond milk veggie cream cheese, @traderjoes bomba sauce, eggs cooked in a little dairy free milk to make them fluffy/creamy, @bilinskisausage sage chicken breakfast sausage and some sautéed spinach in garlic for a touch of greens.⁠
wrap it all up, cook on both sides in avocado oil until golden brown and devour!⁠
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had to make the crispy vegan white chocolate peanu had to make the crispy vegan white chocolate peanut butter bars again, but this time with all of the @watkins.1868 natural sprinkles for a fun burst of color. easy instructions for the bars below!⁠
⁠
3 cups organic brown rice cereal⁠
1/3 cup honey or maple syrup⁠
1 1/2 tbsp coconut oil⁠
1/2 tsp vanilla extract⁠
1/4 tsp sea salt⁠
3/4 cup creamy peanut butter⁠
⁠
for the white chocolate coating:⁠
1 cup @paschachocolate dairy free white chocolate chips — i get mine from @thrivemarket⁠
1 tbsp coconut oil⁠
all of the @watkins.1868 sprinkles — i get mine at @sprouts⁠
⁠
1. heat the creamy pb, honey or maple syrup, and coconut oil in a pan on low until everything is combined. make sure not to overcook/burn. stir frequently.⁠
2. in a large bowl, add your organic brown rice cereal and then top with the peanut butter mixture. stir until everything is evenly combined.⁠
3. add in the vanilla extract and sea salt and stir until combined.⁠
4. put everything in an 8x8 baking dish and smooth with a spatula until the top of the mixture is uniform.⁠
5. put the white chocolate chips and coconut oil in a pan on low, stirring frequently until combined and melted. make sure not to overcook/burn this as well.⁠
6. top the cereal mixture with the chocolate and spread evenly. then top with the sprinkles.
7. put in the fridge for 60 minutes. take out and let it sit for 5-10 minutes before cutting & enjoying. can top with additional sea salt flakes if you'd like!⁠
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#feedfeedbaking #feedfeed #vegandessert #veganrecipe #plantbased #plantpowered #whitechocolate #peanutbutter #peanutbutterlover #wellandgoodeats #glutenfreerecipe #imsomartha #brownrice #naturalpeanutbutter #huffposttaste #f52grams #healthydessert #balancedlifestyle #balance #eatwellbewell #mydomaineeats #buzzfeast #sweettooth #healthytreat #healthyish #saveurmag #bonappetit #healthyfoodshare #tastingtable #vscofood
leave it to me to turn a blue smoothie green with leave it to me to turn a blue smoothie green with extra spinach, but this blue mermaid smoothie from @dtoxjuice has seriously been my latest obsession. it is filled with pineapple, bananas, almond butter, blue majik spirulina and oat milk. adding spinach yields this beautiful teal-ish color and some extra added nutrients in your cup.⁠
⁠
i can't tease something on stories without sharing the love with you guys, which is why i've teamed up with @dtoxjuice to giveaway a $50 gift card! enter below for a chance to win and use it towards a delicious smoothie, shot, cup of vegan gelato, juice, etc. — whatever your heart desires.⁠
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TO ENTER:⁠
be sure to be following myself, @matcha_and_margs, + @dtoxjuice.⁠
like this photo & tag two smoothie + juice loving friends. let us know what you're excited to try!⁠
bonus: repost this in your stories and visibly tag both parties. best of luck!! this giveaway is in no way sponsored by or affiliated with instagram. winner will be announced friday, 2/26.⁠
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pro tip: on mondays, @dtoxjuice sells 4 juices for $25 and you can start your week off with a healthy cleanse or incorporate these juices into your daily diet. ⁠
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fridays made better by a clean-out-the-fridge meal fridays made better by a clean-out-the-fridge meal that could not have come out any better - sweet potato goat cheese arugula quesadilla with TRUFFLE HONEY SALT from @beautifulbrinysea. talk about a flavor explosion⁠
⁠
sauteed arugula in avocado oil, salt, and garlic. i had a cooked sweet potato in my fridge that i mashed up with the truffle honey salt and i added both to a @sietefoods cassava tortilla. add a little goat cheese or feta and cook the quesadilla in avocado oil on both sides until golden.⁠
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if you need me i'll be drowning all of my food in this salt. hope you all have the best weekend!
my favorite way to start the day is with a nutriti my favorite way to start the day is with a nutritious smoothie packed with all the greens, that tastes like a milkshake of course! my 'thin mint' smoothie is super energizing, filling, and tasty, and i have been stepping it up a notch lately with a scoop of @paradiseherbs orac energy greens. it contains over forty organic ingredients and has the antioxidant power of more than 24 servings of fruits + veggies. there's something super satisfying about getting in an abundance of greens + nutrients all before noon! it gives me so much energy and starts my day on the best note.  thin mint smoothie:
1 frozen banana
1 scoop @paradiseherbs orac energy greens
1 cup cashew milk
1 big handful of spinach
1 dash peppermint extract
2 tbsp cashew butter
2 tbsp cacao nibs
1 scoop vanilla protein powder
optional: tsp of matcha  blend it all up and enjoy! i like to top mine with extra cacao nibs + hemp seeds. take with a serving of @paradiseherbs vitamin c + multivitamin which help keep my immune system strong, strong, strong — so important during these times. link in my stories to shop their amazon page. hope you have the best day 🤍
this vegan cookie mug cake is one of my favorite e this vegan cookie mug cake is one of my favorite easy desserts, and it is the perfect treat to whip up when you just don't feel like sharing 🤷🏼‍♀️ it's no secret by now how much i love a good combo with all of the chocolate chips and flaky sea salt, and this one is no exception. bonus points that it takes all of three minutes to make.⁠
⁠
for the mug cake, i used the following recipe adapted from @plantbasedrd:⁠
- 4 tbsp almond flour⁠
- 1 tbsp coconut sugar⁠
- 1 tbsp @tejariandco plant based vanilla protein blend⁠
- 1/2 tsp baking powder⁠
- 1/8 tsp pink salt⁠
- 2 tbsp @georgiagrinders cashew butter⁠
- 1/4 cup almond milk⁠
- a dash of vanilla extract⁠
- 2 tbsp @enjoylifefoods mini df chocolate chips⁠
⁠
add all of the dry ingredients and mix. add in the nut butter and nut milk and stir. fold in the chocolate chips and microwave for 1 minute and 30 seconds to 2 minutes. top with extra chocolate + sea salt & enjoy! hope you all have the best tuesday.⁠
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