So I never made quiche when I wasn’t paleo, but now that I basically can adapt any recipe to make it paleo, I figured I’d give it a try. Also, it is a cute little appetizer that could hardly be called out as paleo. My kid taste testers gave it a solid 7.5, which is not outstanding, but it does kind of have adult flavors. They wanted some meat in it to suit their tastebuds. My husband loved it and said that I shouldn’t change a thing. OK, so that was MUCH better.
I made this round of quiches in jumbo muffin tins and I will do it in mini muffins next time around. That is better for an appetizer anyhow. This recipe is pretty straightforward except you do need to take the time to bake the crust before pouring the filling in.
I’d like to take full credit for this recipe, but I was definitely guided by a recipe on Jesse Lane Wellness. I am not sure how I stumbled upon her site but she has some great ideas!
Prep Time: 15 minutes
Cook Time: 10 – 15 for crust plus another 25 for quiche
Servings: 12 mini quiches
Ingredients for the crust:
- 2 cups almond flour
- 3/4 cup melted coconut oil
- 1 1/2 tbsp. water
- 3/4 tsp. baking soda
- 1/2 tsp. salt
Ingredients for the quiche:
- 6 eggs
- 1/4 cup nutritional yeast
- About 12 sun-dried tomatoes, softened and chopped
- 1 1/2 – 2 cups baby spinach
- 1/2 cup sliced mushrooms
- 1 tbsp. garlic infused olive oil
- 1 tbsp. Herbs de Provence
- 2 tbsp. almond or coconut milk
- 1 tsp. salt and pepper
- Pre-heat the oven to 350 degrees
- Combine the crust ingredients in a small bowl and mix well.
- Take out a mini muffin tin and line it with silicone liners.
- Press the crust done into each liner and carry it up on the sides.
- Bake in the oven for about 15 minutes until golden brown and remove from the oven.
- While the crust is baking, in a small bowl, combine the eggs, nutritional yeast, coconut milk, salt and pepper and Herb de Provence in a small bowl and whisk well.
- Heat a skillet over medium heat and add the garlic infused olive oil.
- Add in the spinach, sun-dried tomatoes and mushrooms and saute until spinach is wilted and mushrooms and tomatoes are tender.
- Place a spoonful of the spinach mixture at the bottom of each crust and then cover with the egg mixture, being careful not to overfill.
- Cook in the oven for at least 20 minutes, but probably closer to 30 to make sure the eggs are not runny inside.
- Cool and remove from silicone liners and enjoy.