Paleo Quiche

This paleo quiche has quickly become one of our all-time favorite breakfasts. We make a whole quiche on Sunday almost every week, and then have a slice each in the morning Monday through Thursday. It’s quick to heat up, filling, and has that high-fat, low-carb ratio we’re looking for.

Quiche 011315

Yield
8 servings
Prep Time
20 Minutes
Cook time
50 Minutes
Total Time
40 Minutes

 

        IMPLEMENTS:
  • Quiche Dish

INGREDIENTS:

For the Crust:

      • 3 cups almond flour (meal)
      • 1 egg
      • 4 tbsp. butter
      • 2 cloves garlic (crushed)

For the Filling:

      • 3/4 lbs. crumbled chorizo sausage
      • 8 oz. spinach
      • 1 1/2 cups full-fat coconut milk
      • 4 large eggs
      • 1 medium onion, chopped
      • salt and pepper to taste

DIRECTIONS

  1. Preheat oven to 325°F.
  2. Melt butter and combine in a medium mixing bowl with flour, egg, and garlic.
  3. Using a spoon, press the dough into a quiche dish.
  4. Bake the crust in the oven at 325°F until it turns “golden brown” by which I mean whenever your spouse politely inquires if you think the neighbors might be having a barbecue, an utterance typically arriving concomitant with the realization that you can recall putting something in the oven but can’t recall setting a timer. For me this is about 15 minutes.
  5. While the crust is setting up, combine the ingredients for the filling.
  6. Remove the dish from the oven, and pour the filling in the dish up to the top. Alternatively, you can add the filling sans egg, and pour the beaten eggs over the top.
  7. Return the quiche dish to the oven.
  8. Bake the quiche in the oven for about 35 minutes until the egg has set up.

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