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Easy Paleo Quiche Recipe: Gluten-Free, Dairy-Free + Grain-Free

What is quiche? It’s a French tart filled with eggs, meat, veggies and for some, cheese. This easy quiche recipe has become a weekend staple for us… minus the cheese. It also makes for a great option to meal prep and enjoy each morning throughout the week. We love to add lots of veggies like spinach and zucchini, onions, some healthy sausage and a little bit of potato or frozen hash browns. You can change it up each time you make it. Try adding some of your leftovers in your fridge or freezer next time, too.



This crust is easy to make and really tasty. Even though I use a vegan butter, the crust is still buttery, flakey and flavorful. You can also use a grass-fed butter if you prefer. For flours, I use a combo of almond flour, coconut flour and arrowroot flour with a tiny bit of coconut sugar.


You can customize the filling of this quiche to your liking. Consider adding ingredients like mushrooms, bell peppers, bacon, ham, chorizo, seafood, cheese… whatever your heart desires. The sausage we use is paleo, whole30 friendly and already cooked.


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INGREDIENTS

Crust:

1 cup almond flour

1/4 cup + 1 Tablespoon coconut flour

1/3 cup + 4 Tablespoons arrowroot flour

1 Tablespoon coconut sugar

1/2 cup cold grass-fed butter or vegan butter

1 egg

1 Tablespoon dairy-free milk

Large pinch of sea salt

Filling:

7 eggs

1/3 cup dairy-free milk

1/2 onion, diced

2/3 cup zucchini, diced

1/3-1/2 cup frozen hash browns or cooked potato, diced

1 large handful spinach, chopped

Pinch of sea salt & black pepper

2-3 sausages


Directions: Preheat the oven to 350 degrees.


Prepare the crust. In a large bowl add all dry ingredients. Lightly whisk. Add in cold butter. It’s best to cut cold butter into smaller pieces which makes it easier to mix. Use your hands or a stand mixer and combine until butter is mixed into flour well. Add 1 egg and 1 Tablespoon of dairy-free milk.

A dough will form. If you feel that it’s too sticky (sticking to your hands) add 1 Tablespoon of arrowroot flour at a time. You can either roll out the dough between two pieces of parchment paper or press dough into a pie dish.

If rolling out the dough, it should stay intact for the most part, but if some of the edges break off while you flip it into the pie dish that’s okay, just press the excess dough around the edges of the pie. Whether you are rolling out the dough or pressing it into the pie crust with your hands, here’s a tip you can use to help even out the edges. If you have a second pie dish that sits within the pie dish you’re using, simply place a piece of parchment paper over the pie dish you’re using and then place the second pie dish over the parchment paper and press down. This will help even out the edges.


(roll out dough, flip dough into pie dish, press dough in where there are any holes, cover with parchment paper, place pie dish over parchment and press it down to even out the edges)


Using a fork, poke lots of holes all around the crust (see photos below recipe). This will make sure the crust doesn’t puff up too much.


Place crust in the oven and bake for 10 minutes.


Filling:

While crust is baking, prepare the filling. Sauté onions, zucchini, the cooked sausage, frozen hash browns or already cooked (diced) potato until onions and zucchini are soft. Add spinach (optional) and cook until wilted.


Once crust has baked for 10 minutes, remove and set it on the counter. Preheat the oven to 375 degrees.


Whisk eggs and dairy-free milk together. Add in the sausage and veggies and stir. Pour mixture into the crust and bake for 35-40 minutes. The center should be cooked and not runny.


Serve immediately with a side salad or by itself.















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