Paleo Vegetable Quiche

Elevate your breakfast or brunch spread with this irresistible Paleo Vegetable Quiche—an entirely grain-free, dairy-free delight that's packed with flavor and nutrients. The almond flour crust, made with coconut oil, provides a perfectly buttery, flaky foundation for the vibrant filling of tender zucchini, spinach, cherry tomatoes, and mushrooms. Infused with the creaminess of coconut milk and the subtle warmth of garlic and onion powder, this quiche is not only gluten-free but also paleo-friendly, making it ideal for those following a clean-eating lifestyle. Quick and easy to prepare, this savory pie bakes up golden and satisfying, perfect for a make-ahead meal or a centerpiece for your next gathering. Pair it with a fresh green salad for a complete, wholesome meal!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Almond flour
• 3 tablespoons Coconut oil
• 1 large Egg
• 0.5 teaspoons Salt
• 1 medium Zucchini
• 2 cups Spinach
• 1 cup Cherry tomatoes
• 1 cup Mushrooms
• 2 cloves Garlic
• 6 large Eggs
• 0.5 cup Coconut milk
• 0.5 teaspoons Onion powder
• 0.25 teaspoons Black pepper
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine almond flour, coconut oil, 1 large egg, and 0.5 tsp salt. Mix until the dough comes together.

Step 3

Press the dough evenly into a 9-inch pie pan to form the crust. Prick the bottom a few times with a fork to prevent bubbling.

Step 4

Bake the crust for 10 minutes, then remove from the oven and set aside.

Step 5

While the crust is baking, heat olive oil in a skillet over medium heat.

Step 6

Chop zucchini, mushrooms, and cherry tomatoes. Mince the garlic.

Step 7

Add zucchini, mushrooms, spinach, cherry tomatoes, and minced garlic to the skillet. Cook for 5-7 minutes or until softened, then set aside to cool slightly.

Step 8

In a large bowl, whisk together 6 eggs, coconut milk, onion powder, black pepper, and a pinch of salt.

Step 9

Spread the cooked vegetable mixture evenly over the pre-baked crust.

Step 10

Pour the egg mixture over the vegetables, ensuring everything is evenly coated.

Step 11

Bake the quiche in the preheated oven for 30 minutes or until the center is set and the top is golden.

Step 12

Let the quiche cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1303.7g)

Amount per serving	% Daily Value*
Calories	2533.9

Total Fat 209.8g	0%
Saturated Fat 58.5g	0%
Polyunsaturated Fat 8.2g
Cholesterol 1335.5mg	0%
Sodium 3902.3mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 27.1g	0%
Total Sugars 38.1g
Protein 96.3g	0%

Vitamin D 299.8IU	0%
Calcium 721.9mg	0%
Iron 15.7mg	0%
Potassium 2423.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.0%

Protein: 14.7%

Carbs: 13.3%