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Whole30® Vegetable Quiche

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This Whole30® vegetable quiche is tasty, filling, and healthy. Made from a combination of delicious and fresh vegetables and an almond flour crust, this Whole30® quiche will become your favorite breakfast meal! It is easy and fast to make, and it can be made in advance for busy mornings. This quiche is grain-free, dairy-free, and Paleo friendly.

Tips to make a great Whole30® vegetable quiche

For the filling, use a variety of your favorite vegetables. I used a combination of spinach, mushrooms, cherry tomatoes, sweet pepper and spring onions. They give the quiche a bright and great taste.

Dice vegetables into small pieces, and use about a cup and a half for this quiche.

To make it dairy-free and compliant with Whole30® and Paleo, use a plant based milk. I love to use the Wildly Organic Coconut Milk. Because it comes in powdered form, it has a long shelf life, and I can transform it into liquid coconut milk in minutes.

Make the crust using Wildly Organic Almond flour. This flour is a little different than other almond flour; it is neither super-fine nor highly processed. It has the consistency more like an almond meal, which works great for a perfect crust that sticks together. In addition, it is made from organic California raised almonds.

Another key ingredient for the crust of the quiche is the Wildly Organic Butter Alternative. It contains two of the most stable oils—coconut oil and palm oil. This butter alternative does not oxidize at high temperatures, and it makes a soft and buttery quiche crust that rivals those made with traditional butter.

For this vegetable quiche recipe, I found that it is better not to bake the crust before baking the quiche. By precooking, it becomes too dry by the time the quiche is completely cooked. Therefore, add the crust and the filling to the pie pan and bake them together.

If you’re not following a Whole30® or Paleo diet, you can add some shredded cheese to the quiche filling.

For busy mornings, you can make this quiche ahead of time. You can warm it for few minutes in your microwave, oven, or toaster oven before serving.

This Whole30® quiche is a great easy breakfast for your entire family. It is also a great choice for a hearty and healthy brunch.

Whole30® is a registered trademark of Thirty & Co, LLC

 

More Paleo friendly recipes:

Print Recipe
Whole 30 Vegetable Quiche
Try this easy and delicious Whole30® Vegetable Quiche for breakfast or brunch this spring. It is a great choice for a hearty and healthy breakfast. Made from a combination of delicious and fresh vegetables and an almond flour crust, this quiche recipe is grain-free, dairy-free, and Paleo friendly.
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Prep Time 10 mins
Cook Time 25 mins
Servings
servings
Ingredients
For Crust:
For Filling:
  • 4 Eggs (large)
  • 1/2 cup Spinach (chopped)
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup Mushrooms (sliced)
  • 1/4 cup Sweet Pepper (sliced or diced)
  • 2 Springs Green Onions (diced)
  • 1/4 cup Wildly Organic Coconut Milk Powder (in liquid form)
  • 1/4 teaspoon Wildly Organic Pink salt
Prep Time 10 mins
Cook Time 25 mins
Servings
servings
Ingredients
For Crust:
For Filling:
  • 4 Eggs (large)
  • 1/2 cup Spinach (chopped)
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup Mushrooms (sliced)
  • 1/4 cup Sweet Pepper (sliced or diced)
  • 2 Springs Green Onions (diced)
  • 1/4 cup Wildly Organic Coconut Milk Powder (in liquid form)
  • 1/4 teaspoon Wildly Organic Pink salt
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven at 375 F.
For the crust:
  1. In a food processor, add the two flours, egg, buttery alternative and salt, and pulse until a dough is formed.
  2. Add olive oil to a pie dish, and coat its bottom and sides.
  3. Add the dough to the pie dish and mold into a crust.
  4. Set aside.
For the quiche filling:
  1. Make the coconut milk according to the package instructions.
  2. In a bowl add the eggs, coconut milk, and salt.
  3. Beat them together until the milk is incorporated in the eggs.
  4. Add the vegetables to the egg mixture and mix together.
  5. Add the eggs and vegetables on top of the crust.
  6. Bake it in the oven for about 20-30 mins, or until the filling is cooked in the middle.
  7. Serve warm. It can be stored in the fridge for few days, and reheated as needed.
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Disclaimer:

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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