Paleo Vegetable Quiche
Delight in the wholesome flavors of this Paleo Vegetable Quiche, a healthy and satisfying breakfast or brunch option that’s entirely gluten-free and dairy-free. Featuring a creamy almond flour crust, this recipe is packed with vibrant vegetables like zucchini, spinach, cherry tomatoes, and mushrooms, all seasoned to perfection with garlic and onion powder. The airy filling of eggs and coconut milk ties everything together for a nutritious, protein-rich dish that’s perfect for paleo diets. With just 20 minutes of prep and a beautifully golden, baked finish, this quiche is an impressive way to enjoy clean eating while savoring bold, comforting flavors. Serve warm or at room temperature for a heartwarming meal ideal for any time of day.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 3 tablespoons Coconut oil
- 1 large Egg
- 0.5 teaspoons Salt
- 1 medium Zucchini
- 2 cups Spinach
- 1 cup Cherry tomatoes
- 1 cup Mushrooms
- 2 cloves Garlic
- 6 large Eggs
- 0.5 cup Coconut milk
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine almond flour, coconut oil, 1 large egg, and 0.5 tsp salt. Mix until the dough comes together.
Press the dough evenly into a 9-inch pie pan to form the crust. Prick the bottom a few times with a fork to prevent bubbling.
Bake the crust for 10 minutes, then remove from the oven and set aside.
While the crust is baking, heat olive oil in a skillet over medium heat.
Chop zucchini, mushrooms, and cherry tomatoes. Mince the garlic.
Add zucchini, mushrooms, spinach, cherry tomatoes, and minced garlic to the skillet. Cook for 5-7 minutes or until softened, then set aside to cool slightly.
In a large bowl, whisk together 6 eggs, coconut milk, onion powder, black pepper, and a pinch of salt.
Spread the cooked vegetable mixture evenly over the pre-baked crust.
Pour the egg mixture over the vegetables, ensuring everything is evenly coated.
Bake the quiche in the preheated oven for 30 minutes or until the center is set and the top is golden.
Let the quiche cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 1336 mg | 445% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 38.1 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 722 mg | 56% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2423 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
