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Paleo Olive Avocado Quiche


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

Description

This unique quiche will liven up any breakfast menu.


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

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