Here we go! First recipe post ever on The Merry Tomato. I didn’t actually plan for this to be the first recipe post, but it’s what I ended up making for dinner the other night and it was so good. So of course I want to share it with you! I have tried making paleo/whole30 quiche before this, but they never turned out quite the way I wanted. Always a little bit too much like a plain old egg bake. Which I love, believe me! But there is something special and a little bit fancy about a quiche made properly, even if it is one of the easiest things in the world.
**This post contains affiliate links. This means that if you purchase anything through these links I may earn a small commission at no extra cost to you. Read the full disclosure here.**
In its most basic form, quiche is eggs and milk whisked together and baked in a crust. It becomes a delicious treat for breakfast, lunch, dinner, or snack 🙂 The key is to have the correct ratio of egg to liquid. For this recipe, I used canned full-fat coconut milk. It is my go-to for most things these days. It is delicious, a great source of healthy fat, and so versatile! We use and love this brand, but any Whole30 compliant canned coconut milk will do.
For the crust, I used one of my favorite things in this world… potatoes! I know some people who follow a paleo diet don’t eat white potatoes, but we have not noticed any sensitivities due to them (thank goodness), so they are part of our diet. You could probably sub sweet potatoes for the crust if you don’t eat white potatoes. I started by peeling two medium potatoes and slicing them thinly. I mixed the sliced potatoes with olive oil, salt, and a little bit of coconut flour to make them stick. I arranged the potatoes in a 9 inch pie dish so that the whole bottom and sides were covered.
We love quiche at our house. It’s easy and cheap and so versatile. Even the baby loved this! I used onion, mushroom, and spinach for the veggies, but you can use whatever you have on hand or whatever sounds good. Some other combinations that would be tasty are chicken and broccoli, asparagus and smoked salmon, or bacon and brussels sprouts. I sautéed the veggies until they were cooked and the liquid was mostly absorbed from them. Then I added them to the egg and coconut milk mixture, poured it into the crust, and popped it in the oven! That’s it! Please comment and let me know if you tried this recipe and what you used as far as fillings- I would love to try some different ideas, too! Enjoy!
Veggie Loaded Paleo Quiche
Prep Time- 10 min Cook Time- 60 min
- 2 medium potatoes, peeled and washed
- 2T coconut flour, divided
- 1T + 2t olive oil
- Salt and Pepper to taste
- 5 cage-free eggs
- 1 cup canned full-fat coconut milk
- 2T filtered water
- 1T raw apple cider vinegar
- 2 cups frozen spinach
- 1/2 large yellow onion or 1 small onion
- 1 8oz can mushrooms or 2 cups fresh mushrooms
- salt and pepper to taste
- grease pie dish with 2t olive oil
- slice peeled potatoes into rounds, about 1/8 of an inch thick. In a mixing bowl, mix together sliced potatoes, olive oil, 1T coconut flour, and salt & pepper, then arrange in your greased pie dish so as much surface as possible is covered
- sprinkle remaining coconut flour over crust
- bake crust at 350 for about 25 minutes, or until potatoes are cooked through and beginning to brown
- while crust is baking, sauté veggies in a skillet until cooked through and liquid is gone. season to taste.
- in a mixing bowl, whisk together eggs, coconut milk, ACV, water, and salt & pepper, then add cooked veggies.
- pour egg & veggie mixture into cooked crust and bake at 350 for 30-40 minutes. Quiche is done when the outside is set and the center jiggles just a bit.
The Merry Tomato