Paleo Baby Italian Quiche Recipe - Guest Post from Joyful Bite

Baby Italian Quiche

  • Author: Kaylie Johnson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: Italian


This Paleo Baby Italian Quiche is has a soft and flakey crust which holds a center of mushrooms, tomatoes, and Italian herbs. It’s simple, delicious, and can be made the night before, so it’s ready in the morning! Dig in!


For The Crust

For The Filling

  • 2 eggs
  • ¼ cup coconut milk
  • 1 teaspoon dried basil
  • 1 clove fresh garlic minced
  • ½ teaspoon dried rosemary
  • ¼ teaspoon salt
  • 6 baby tomatoes
  • 3 small white mushrooms


  1. Preheat the oven to 350 F degrees (175 C).
  2. In a small bowl combine all the ingredients for the crust until the dough sticks together and is a smooth texture.
  3. Press the dough into a 6 inch tart pan.
  4. For the filling whisk together the eggs, coconut milk, and spices in a small bowl.
  5. Chop the tomatoes and mushrooms into ½ inch pieces and put in the bowl with eggs.
  6. Pour the eggs and vegetables from the small bowl into the quiche crust and bake on 350 F degrees for 40 minutes. Use a pie shell guard on the crust to prevent it from burning.