Paleo Quiche with Almond Flour Crust

Serves 4 (2 slices per serving)

DF, GF, PNF

This quiche is the perfect family recipe – prep ahead of time and serve for breakfast the next day or make it and serve immediately! Whatever your need is, this quiche is a hearty and flavorful start to your morning and refrigerates well.

Ingredients

For the almond flour crust:

·      2 c almond flour

·      1/3 c melted ghee (OR butter or DF butter-alternative)

·      1 egg

·      1 tsp salt

For the Quiche:

·      8 eggs

·      ½ c coconut milk (canned full-fat, unsweetened)

·      ½ red bell pepper, chopped

·      1 c baby bella mushrooms, chopped

·      ½ green onion, chopped

·      *Optional 1 c breakfast meat – ground sausage, bacon or chicken sausage would work

·      2 tsp salt

·      1 tsp pepper

·      1 tsp paprika

·      1 tsp garlic powder

Directions:

1.     Preheat oven to 350°F. While oven is preheating, combine all of the ingredients for the pie crust into a food processor or mixer, and mix until a dough is formed. It may be slightly crumbly, but that is normal.

2.     Press pie crust evenly into the bottom of a pie baking dish, covering the bottom of the dish evenly. Poke holes into pie crust (see photo for reference) and bake for ~10 minutes – until just slightly turning golden.

3.      While the pie crust is baking, prep your egg mixture. Combine 8 eggs and coconut milk into a medium mixing bowl and whisk together. If you are using a handheld or standing mixer, don’t be afraid to mix for a minute or two, beating air into the eggs. This will help give the quiche more rise once in the oven.

4.     Chop the veggies and fold into the egg mixture, along with the spices. Once egg mixture is well combined and crust is ready, pour mixture into pie dish on top of the almond flour crust. Return to the oven and bake ~45 minutes.

5.     Once quiche is cooked through and firm in the middle, remove from the oven and allow to rest ~10 minutes before slicing and serving.