Paleo Vegetable Quiche Recipe [Dairy-Free]
I love a good quiche on a holiday. They’re a great, filling brunch offering that just about everyone seems to enjoy. And bonus: They’re easy to make too.
Making Quiche for a Paleo Diet
Traditional quiche is baked in a pastry crust, but this version ditches the unnecessary calories and carbs.
Another modification is using coconut cream instead of half-and-half or milk. This will add some richness to the dish, but without the dairy that can bother some people’s digestive systems.
You can use ghee to cook the veggies. Ghee, or clarified butter, is usually tolerated well by people who can’t handle milk or cheese.
Customizing Your Quiche
One of the great things about quiche is that you can customize it to make it the way you want. Or, if you’re entertaining, you can make a few to suit different people’s tastes.
Here are a few suggestions:
- Carnivore quiche – Add in ground beef, bacon, ham or other meats that appeal to you.
- Red and green quiche – Add tomatoes and green bell peppers for a beautifully colored dish. This version may require a few tricks. Tomatoes contain a lot of water, so it’s important to get most of the moisture out before baking. Removing the seeds, slicing and salting them, and/or roasting them first should do the trick.
- Mushroom and asparagus – This quiche is tasty, especially when you can get your inputs fresh from the farm market. Just sauté the mushrooms first to get the extra moisture out.
- Veggie overload – Add in spinach, broccoli, red pepper, green pepper, mushroom and asparagus.
Don’t limit yourself to the options I’ve given you. It’s fun to mix it up and do a different version every time.
- 4 Tablespoons of ghee (60 ml), to cook with
- 4 cloves of garlic, diced
- 2 medium bell peppers, diced
- 1 medium onion, diced
- 4 cups of spinach (120 g), chopped
- 2 small tomatoes, diced
- 8 medium eggs, whisked
- 20 black olives, diced
- 0.5 cup of coconut cream (120 ml) (from the top of 1 refrigerated can of coconut milk)
- Salt and pepper, to taste
- Preheat oven to 350 F (175 C).
- In a large skillet, melt the ghee over medium-high heat, add the diced garlic, bell pepper and onion to the ghee and sauté for 5 minutes.
- Then add in the chopped spinach. Cook down the spinach. Remove from the heat and let cool.
- In a large mixing bowl, mix together all the ingredients (the tomatoes, eggs, olives, coconut cream, and spinach mixture). Season with salt and pepper.
- Pour the mixture into a 9-inch by 9-inch (23-cm by 23-cm) square baking dish and bake for 20-30 minutes until the quiche is soft but set.
All nutritional data are estimated and based on per serving amounts.
- Calories: 239
- Sugar: 3 g
- Fat: 19 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 10 g