Anti CandidaDairy FreeGluten FreeLow Carb & KetoPaleoSCDWhole 30 Jump to Recipe

This paleo quiche is packed with veggies and made from all clean eating ingredients! It’s gluten/grain free, dairy free, whole30 compliant, and delicious! The best dishes are the ones that can do double duty, and if you can find one that does triple duty, well, then you’re in business. After extensive research, I can assure you that this paleo quiche works equally well for breakfast, lunch or dinner and it’s one that can be found in my fridge or freezer pretty much constantly.

As you already know, I eat a ton of eggs. They are nutritious, high-protein and (for me) gentle on the stomach. Sometimes they’re not enough on their own – not hearty, or flavorful, or nutritiously diverse enough – and something you just want to throw everything in a pan, put it in the oven, and have a few days’ worth of meals ready to go.

Not only is this quiche a great make-ahead dish, it is also usually the first thing I make when I am doing a little Sunday meal prep because it’s a perfect vehicle for cleaning out the fridge. Whatever fresh veggies aren’t going to make it through the week usually end up washed, chopped and thrown into this quiche. Frozen (defrosted and drained) veggies work great too, and in fact, I rarely have leftover fresh spinach so I nearly always use defrosted frozen chopped spinach to make this.

• Add or replace the red peppers with zucchini, asparagus or mushrooms.
• Replace the onion with leeks.
• Replace the spinach with cake kale, collard greens or chard.
• Throw in whatever fresh herbs you have on hand (chives and thyme are my favorites for this quiche).
• Go the Spanish tortilla route and add thinly-sliced white or sweet potatoes.
• Make the (prebaked) crust ahead of time, cool completely, and tightly wrap with plastic wrap. Freeze until you are ready to make the quiche, then bring the crust to room temperature before filling.
• Skip the crust altogether.
• Make it ahead without a crust, slice into portions and freeze. Reheat each piece in the microwave as you need them. (Note: you can freeze it with the crust, but expect the crust to be a bit soggy when you defrost it)
• Swap in liquid egg whites for some or all of the whole eggs. I typically use a 3-6 whole eggs and the rest whites. The conversation is 3 Tablespoons liquid egg whites = 1 whole egg.
• If you are vegan, you can try replacing the egg with pureed silken tofu. I have not tried it with this recipe, but I know as a general rule, silken tofu works well as an egg replacement!

I’ll bet there are plenty more adaptations to be made that I haven’t thought of, but those are the ways that I vary this dish most often. If you have ideas or try a variation, let me know!

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Veggie-Packed Paleo Quiche

Yield: 8 servingsPrep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour 20 minutes

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Ingredients

• 1 pre-baked grain-free pie crust
• 1 package frozen spinach, about 1 cup, defrosted and drained
• 1 large red bell pepper, reserve 6-8 slices for decoration, if desired, sliced
• 1/4 cup very thinly sliced sweet onion, loosely packed
• 2 Tablespoons nutritional yeast, optional, or replace with cheese of choice
• 1 Tablespoon chopped fresh herbs, optional
• 12 whole eggs, see note, or some combination of whole eggs and liquid egg whites
• 2 Tablespoons unsweetened vanilla almond milk or full fat coconut milk
• 1/4 teaspoon coarse salt
• 1/4 teaspoon coarse ground black pepper

Instructions

1. Preheat the oven to 350F.
2. Toss together the spinach, bell pepper, onion, nutritional yeast and fresh herbs, if using.
3. Add to pre-baked crust.
4. In the bowl that you used to mix the veggies, whisk together the eggs, milk, salt and pepper.
5. Pour egg mixture over veggie mixture and garnish with reserved red pepper slices.
6. Bake for 60-75 minutes or until crust is browned, top is domed and has a sheen to it, and center is firm.
7. Cool slightly before serving, and completely before storing in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Notes

This dish is pretty basic, but hugely adaptable. Here are a few suggestions:-

• Add or replace the red peppers with zucchini, asparagus or mushrooms. If you are adding more veggies than the recipe calls for, reduce the eggs accordingly.
• Replace the onion with leeks.- Replace the spinach with cake, collard greens or chard.
• Throw in whatever fresh herbs you have on hand (chives and thyme are my favorites for this quiche).
• Go the Spanish Tortilla route and add thinly-sliced white or sweet potatoes.
• Make the (prebaked) crust ahead of time, cool completely, and tightly wrap with plastic wrap. Freeze until you are ready to make the quiche, then bring the crust to room temperature before filling.
• Skip the crust altogether.
• Make it ahead without a crust, slice into portions and freeze. Reheat each piece in the microwave as you need them. (Note: you can freeze it with the crust, but expect the crust to be a bit soggy when you defrost it)
• Swap in liquid egg whites for some or all of the whole eggs. I typically use a 3-6 whole eggs and the rest whites. The conversation is 3 Tablespoons liquid egg whites = 1 whole egg.
• Increase the nutritional yeast or replace with cheese for a more prominent “cheese” flavor. If you increase it, you may want to reduce the salt slightly.

Did you make this recipe?

Please leave me a comment and rating, or tag me on Instagram using @nora_acleanbake or #acleanbake!