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Paleo Olive Avocado Quiche

Who doesn’t love a quiche? It’s the perfect dish for breakfast, brunch, lunch, or even dinner. This Paleo olive and avocado quiche puts a new spin on an old favorite. It all begins with a vegetable base, in this case, spinach, onion, and bell peppers. To this, we add fresh tomato and creamy avocado, all suspended in a smooth and satisfying egg custard base. To top it all off, sliced black olives add excitement and salt. All together, this quiche is more than the sum of its parts. The rich avocado pairs perfectly with the vegetables and the olives cut through some of the richness. The eggs hold everything together creating a hearty yet light dish that you’ll want to make again and again. Oh, and did I mention it’s dairy-free?

Five Fun Facts About Olives

1. They might not look like pine trees, but olive trees are evergreen, which means that they keep their leaves all year long.
2. Olive trees are incredibly long-lived. There are some trees that are over a thousand years which are still producing very good crops of olives. The oldest trees have been known to live up to 4000 years but on average, they live for 300 to 600 years.
3. Fresh olives are not edible. Straight off the tree, olives are incredibly bitter. In order to transform them into the tasty bite we know and love, they are brined or treated with lye.
4. Olive oil has been around for hundreds of years. There is evidence that olives were pressed for their oil in the Middle East as early as 4500 B.C.
5. Olives are associated with many health benefits because they are packed with good fat and antioxidants [1].

Top Tips for the Perfect Paleo Quiche

• Ditch the crust – The easiest way to make almost any quiche Paleo-friendly, is to make it crustless. This is a big timesaver because making the crust is usually the most time-consuming part of making a quiche. If you don’t mind taking a little extra time, you can try making Paleo pie crust, or just line your baking dish with thinly sliced sweet potatoes, as shown here.
• Say no to excess moisture – This is especially important for crustless quiche because if there is too much excess moisture, your quiche will fall apart. Sautéeing high moisture ingredients like spinach ensures that your quiche does turn into a watery mess in the oven.
• Don’t be afraid to experiment – Quiche is an excellent canvas to display your culinary creativity. A few suggestions for other ingredients that make great quiche are bacon, sweet potatoes, mushrooms and broccoli.

The Incredible Egg: More Paleo Egg Recipes

• Baked Egg in Avocado
• Tea Eggs (Cha Dan)
• Paleo Egg and Leek Stir Fry

Paleo Olive Avocado Quiche

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• Author: Louise Hendon
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Cuisine: American

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Description

This unique quiche will liven up any breakfast menu.

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Ingredients

• 1/2 onion, diced
• 1/2 lb (225 g) baby spinach, chopped
• 1 bell pepper, diced
• 2 Tablespoons (30 ml) olive oil, to saute with
• 1 tomato, diced
• 15 black olives, sliced
• 2 avocados, diced
• 8 eggs, whisked
• 1/2 cup (120 ml) coconut milk
• Salt and pepper, to taste

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Instructions

1. Preheat oven to 350 F (175 C).
2. Saute the onions, spinach, bell pepper in the olive oil until the spinach is wilted.
3. In a bowl, combine the coconut milk, eggs, avocado, tomato, with the onion and spinach mixture.  Season with salt and pepper.
4. Pour into an 8-by-8 inch baking pan and top with the olive slices. Bake for 20-25 minutes until the quiche is cooked (not runny any more).
5. Let cool, then slice and enjoy.

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

• Calories: 219
• Sugar: 1 g
• Fat: 18 g
• Carbohydrates: 8 g
• Fiber: 5 g
• Protein: 9 g