No one will know it’s Paleo when you serve this delicious quiche to your family and friends. It has rich caramelized onions with a slightly nutty crust that makes this a truly delicious recipe.
Even better, it can be served at breakfast or lunch. Pair it with a side salad, and you have a filling dinner as well.
I like to enjoy it as leftovers straight out of the refrigerator the next day, but it reheats beautifully for those who prefer warm leftovers.
Recipe Baking Tips
If you’ve never made a quiche (or pie) crust, don’t worry! I’m going to give you a few tips to help make this recipe even easier.
And if you’ve only made traditional quiche (or pie) crusts, you might be interested in these tips as well since gluten-free baking is a bit different than traditional baking.
Measuring the flours by weight gives more accurate results than by measuring with cups and tablespoons.
Make sure that the ghee (or coconut oil) are room temperature before adding them to the flours.
It’s easier to combine the crust ingredients with a food processor, but you can do it with your hands, if needed. Just be sure to work quickly since the heat from your hands will start to melt the ghee (or coconut oil).
It is essential that you chill the dough before placing it in the quiche pan (or pie plate).
After you bake the quiche crust, you can cover and refrigerate it overnight and cook the rest of the quiche the next day. Just be sure that the crust and quiche pan (or pie plate) are room temperature before placing in the oven.
You can also make the caramelized onions the day before and finish baking the next day as well. Just refrigerate the onions separately from the crust. If you add the onions to the crust before you refrigerate them, the crust will get a soggy bottom.
Be sure the caramelized onions are completely cooled before adding them to the egg mixture. If they are still hot, they could cause the eggs to scramble when combined.
You can sometimes find canned unsweetened coconut cream in stores or online.
Be sure that you use unflavored and unsweetened almond milk (or coconut milk) in the quiche.
The nutmeg can be omitted from the quiche if you don’t have any in your pantry, but it gives it a nice rich flavor.
Your quiche should be firm but the eggs should give a little when you press down on it once it’s cooked. If it is still liquidy in the middle, then it isn’t completely cooked.
Be sure to let the quiche rest for at least 15 minutes before cutting.
Other Paleo Quiche Recipes To Try
And if you want even more Paleo quiche recipes, here are just a few more to tempt your tastebuds.
My Paleo Olive Avocado Quiche is perfect for breakfast or lunch and is delicious as leftovers the next day.
And if you love a hearty breakfast that will keep you full all morning, then be sure to try my Paleo Meat Lover’s Quiche Recipe.
1/2 cup (120 ml) ghee or coconut oil, room temperature
1 egg, room temperature
Filling:
2 medium red onions (8 oz or 220 g), thinly sliced
2 Tablespoons (30 ml) ghee or coconut oil
2 Tablespoons (30 ml) balsamic vinegar
3 eggs, room temperature
1 ? cups (315 ml) coconut cream (from the tops of 3 refrigerated cans of unsweetened coconut milk)
1/2 cup (120 ml) unsweetened almond milk or coconut milk (from a carton)
1 teaspoon (2 g) nutmeg
1 teaspoon (5 g) salt
1 teaspoon (1 g) pepper
2 Tablespoons (16 g) nutritional yeast, divided
Instructions
Crust Instructions:
Pulse the almond flour, tapioca flour, coconut flour, salt, and ghee (or coconut oil) in a food processor until fine crumb forms. (Alternatively, rub the flours and ghee with your hands to form a fine crumb.)
Add the egg to the flour mixture and pulse (or mix with your hands) until the dough just comes together.
Wrap the ball of dough in plastic wrap and chill for at least 30 minutes or until you are ready to cook the crust.
Preheat the oven to 350 F (177 C).
Roll out the dough between two sheets of plastic wrap or parchment paper until about 1/2-inch (1.25 cm) thick. The dough will be a bit crumbly.
Carefully lay the dough into a 9-inch (23 cm) quiche pan (or pie pan) and press in with your fingers. Press together any breaks or cracks in the dough. Prick the base with a fork about 5 or 6 times.
Place the pie pan in the oven and bake for 10 to 15 minutes until the crust is lightly golden.
Set aside the crust until ready to use.
Filling Instructions:
Melt the ghee (or coconut oil) in a large skillet over low heat. Add the onions to the skillet and gently cook for 15 minutes until very soft, stirring often.
Add the balsamic vinegar to the skillet and continue to cook for another 5 to 10 minutes until the onions are sticky and caramelized. Remove the skillet from the heat and let cool.
Preheat the oven to 350 F (177 C).
While the oven is preheating, whisk to combine the eggs, coconut cream, almond milk (coconut milk), nutmeg, salt, pepper and 1 Tablespoon (8 g) of nutritional yeast.
Place about 3/4 of the cooled caramelized onions in the bottom of the cooked quiche crust. Pour the egg mixture over the onions and jiggle the pan slightly to help the eggs settle to the bottom of the crust. Place the remaining 1 Tablespoon (8 g) of nutritional yeast and caramelized onions on top of the egg mixture.
Place the pie pan in the oven and bake for 25 to 35 minutes until golden and mostly set and the center jiggles slightly. (Cooking time will vary depending on how wide and deep your pan is.)
Remove the quiche from the oven and cool for at least 15 minutes before cutting. Serve the quiche slightly warm or cooled completely.
Notes
All nutritional data are estimated and based on per serving amounts.
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