Paleo Garden Quiche

Paleo, Keto, Low-Carb, Dairy-Free, Vegetarian

This quiche is made with an almond-coconut flour crust, dairy-free milk, and nutritional yeast. It is a lightened-up version of the classic garden quiche. This super easy recipe is perfect for a family brunch, comforting weekend breakfast, or meal-prep for the week.

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Kitchen Gadgets We Love for This Recipe:

• KitchenAid Mixer – I have the Artisan Series 5 quart stand mixer in aqua sky and I absolutely love it! I got this as a gift two Christmases ago and I use it regularly. It is obviously great for baking, but I use the attachments to make fresh pasta and the beater blade to shred Instant Pot cooked meat. After having had a hand mixer for ten years prior to this, I can tell you, it has truly made baking and cooking way easier!
• 9 1/2 inch Pyrex Pie Plate – It is an oldie, but a goodie. I have had this same Pyrex dish for 10 years and it belonged to my parents prior to that. It is one of those things that is good to have on hand and lasts forever!
• Silicone Baking Mat – This is something that is great to have in your house, especially if you are a frequent baker. This mat has measurement lines on it to help with rolling out crusts and making cookies to the correct size. It also has unit conversions on it to make it easier while baking. Definitely a great purchase if you want to make baking a little easier!
• Adjustable Rolling Pin – An adjustable rolling pin takes all of the guesswork out of how thick you are rolling something out and ensures that you get an even thickness throughout. This is so helpful when you are rolling out pie crusts and traditional sugar cookies. You can select the ring of your desired thickness and just roll away to the exact thickness you want, no thinking involved!

Ingredients:

Savory Quiche Crust:

• 1 cup super-fine blanched almond flour
• 1/4 cup coconut flour
• 1 large egg
• 2 tbsp grass-fed butter, softened (replace with vegan butter or olive oil if dairy-free)
• 1 tbsp nutritional yeast
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried rosemary
• 1/2 tsp sea salt
• Avocado oil (or other similar oil) for greasing the pan

Quiche Filling:

• 4 large eggs
• 1/4 cup unsweetened plain almond milk
• 1/4 cup baby spinach, chopped
• 1/2 cup baby bella mushrooms, roughly chopped
• 1/2 cup sweet yellow onion, diced
• 1/4 cup fresh parsley, finely chopped
• 1/8 cup cherry heirloom tomatoes, cut into round quarters
• 1/4 tsp crushed red pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp thyme
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 tbsp nutritional yeast
• 1 tbsp Vegan parmesan cheese (can substitute with regular parmesan cheese or additional nutritional yeast)
• 6 small chicken breakfast sausage links, diced (Omit for vegetarian or substitute with another meat of your choosing- anything will work here!)

Recipe:

Savory Quiche Crust:

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 1/2 inch pie pan with avocado oil and set aside.
3. Combine 1 cup almond flour, 1/2 cup coconut flour, 1 tbsp nutritional yeast, 1/2 tsp sea salt, and 1/4 tsp of onion powder, garlic powder, and rosemary in a mixing bowl. Add in one egg and 2 tbsp softened grass-fed butter (or oil) into the mixer and combine on medium speed until it forms a dough. (I use my amazing Kitchen Aid Mixer for this, but it could also be done with a hand-held mixer.) Dough should form a ball when it is finished.
4. Place dough ball onto a silicone mat and roll out into a 9 inch circle that is about 1/4 an inch thick. **This dough will not roll out perfectly, but it is very forgiving. Simply press back together if it breaks apart. Peel dough off the mat and place into the pie pan. Again, the dough may break as you do this step, but that’s ok! Just press the dough back together and up the sides of the pie pan until the dough is evenly distributed and about 1/4 an inch thick across the pan. The dough should go about 3/4 of the way up the sides of the pan, but not over the top edge. This will prevent overbrowning, since almond flour tends to brown a little quicker than traditional flour.
5. Using a fork, poke 8-10 holes in the bottom of the crust to prevent puffing in the oven.
6. Place in oven on the middle rack and bake for 10 minutes. (Bake for an additional 5-8 minutes, if you would like it to cook all the way through). Remove oven and set aside.

Quiche Filling:

1. Turn stove to medium heat and add one tbsp olive oil to a saute pan. Once oil has heated, add in 1/2 cup chopped onion and 1/2 cup chopped mushrooms along with a pinch of sea salt and black pepper. Saute for 3-5 minutes until softened. Remove from heat and set aside to cool.
2. Crack four large eggs into a bowl, whisking with 1/4 cup unsweetened almond milk.
3. Whisk in sea salt, black pepper, crushed red pepper, onion powder, garlic powder, thyme, Vegan parmesan cheese, and nutritional yeast.
4. Stir in 1/4 cup chopped spinach, 1/4 cup finely chopped fresh parsley, sauteed mushroom and onions, and diced chicken sausage.
5. Pour the egg mixture into the pie crust. Arrange the heirloom tomatoes on top of the quiche filling.
6. Place in the oven at 350 degrees for 30-35 minutes. Keep an eye on it starting around 25 minutes since ovens vary in temperature. Once the eggs are cooked through and the center springs back, it is done cooking. Remove from oven and let cool for 5 minutes to finish setting.
7. Cut with a sharp knife and serve immediately or save for an easy on-the-go meal!

**If reheating, microwave for about 45 seconds on medium heat and enjoy!

**Recipe serves 6-8 people

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