Vegetable Egg Quiche with Paleo Crust
This is an easy and quick breakfast, lunch or dinner meal! It has a great balance of protein and healthy fats with a great way to sneak in vegetables. You can use any veggies and/or meat (like sausage or bacon) if you would like; feel free to make your own substitutions!
I love this simple crust recipe that not only sneaks in a vegetable, but it is also grain, gluten and dairy free!
Ingredients: (Makes a 9×9 dish)
Makes 4 servings
CRUST RECIPE:
- 2 whole eggs
- 1 Tbsp coconut oil (14g) softened but not melted
- 1/3 cup (40g) coconut flour
- 1 1/2 cups (150g) mashed butternut squash*
- Dash of sea salt and baking soda
- Optional spices: italian seasoning, garlic, etc.
Substitute butternut for another squash such as acorn or delicata. You can also try sweet or baby red potato.
QUICHE:
- 8 egg whites
- 2 whole eggs (free range organic, ideally pasture raised)
Approx. 2 cups total vegetables such as:
- Frozen chopped spinach
- Frozen broccoli
- Mushrooms
- Onions
- Bell Peppers
- Tomatoes
- Cauliflower (riced or florets)
- Asparagus
- Kale
- 1/4 cup dairy free milk (I use unsweetened almond)
- Optional: 1/4 cup organic low fat cottage cheese
Spices such as:
- Minced Garlic
- Garlic Powder
- Onion Powder
- Black Pepper
- Himalayan or Celtic Sea Salt
- Italian herb mix (basil, oregano, thyme)
- Paprika
Optional Add-Ins:
- Salsa
- Antibiotic uncured bacon
- Chicken sausage
- Ground turkey
- Organic cheese: feta, goat
Directions:
Prep the Crust:
Whisk eggs and oil together in a small bowl. Add the squash and mix again until it is a smooth consistency. Add in coconut flour and mix until it is a dough texture. Spray a 9×9 circular or glass baking dish. Bake at 350F for approximately 15-20 minutes or until lightly brown and solid to the touch.
Prep the Quiche:
Crack all the eggs into a large mix bowl. Add the milk of choice and optional cottage cheese and whisk well. Pour into a sprayed Pyrex or circular baking dish. Add in the veggies and spices and spread evenly. Make sure the egg mixture covers the vegetables.
*Tip* Sautee the veggies with the spices for a few minutes to soften/cook slightly before adding to the quiche.
Bake uncovered 375 F for 35-40 minutes, or until the top is nice and brown and the eggs are solid.
*You may increase the portions of the eggs/egg whites and bake in a larger (i.e. 9×13 dish). I would recommend 10-12 egg whites and 3-4 whole eggs.
Nutrition Info (using base recipe and no add-ins)
152 calories, 17g carbs (5g sugar, 5g fiber) 5.5g fat, 10g protein
Enjoy with avocado, sauerkraut, salsa or hummus as optional toppings. I like to serve mine on top of greens!
