This is one of my weekend favs! Paleo quiche with a dairy-free, grain-free crust. Obviously you can do whatever ingredients you want. If you don’t eat Canadian bacon, skip it. I do like to add some kind of meat, as it is difficult to meet your 30g of protein with just eggs.

Ingredients:

For the Crust:

1 ½ cups almond flour

1/4 cup coconut oil, melted (or ghee if you prefer)

1 large egg

1/2 teaspoon salt

1/4 teaspoon garlic powder (optional)

1/4 teaspoon onion powder (optional) For the Quiche Filling:

8 large eggs

1 cup coconut milk (full-fat for creaminess)

1 medium onion, diced

2 cups fresh spinach, chopped

1 cup Canadian bacon, diced (make sure it’s sugar-free for Paleo)

2 tablespoons olive oil or coconut oil

Salt and pepper, to taste

Optional: 1 teaspoon garlic powder or fresh minced garlic

Optional: Fresh herbs (like thyme or parsley) for added flavor

Instructions

1. Preheat the Oven: - Preheat your oven to 375°F (190°C).

2. Prepare the Crust: - In a mixing bowl, combine the almond flour, melted coconut oil, egg, salt, and optional garlic and onion powders. Mix until a dough forms. - Press the dough into the bottom and up the sides of a 9-inch pie dish evenly. Prick the bottom with a fork to prevent bubbling. - Pre-bake the crust for about 10 minutes, or until it’s slightly golden. Remove from the oven and set aside to cool slightly.

3. Sauté the Vegetables: - In a large skillet, heat the olive oil or coconut oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. - Add the chopped spinach and cook for an additional 2-3 minutes until wilted. If using garlic, add it in at this stage and sauté for another minute. Remove from heat and let it cool slightly.

4. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and coconut milk until well combined. Season with salt, pepper, and any additional herbs or spices you like.

5. Combine Ingredients: - Add the sautéed onion and spinach mixture to the egg mixture. - Fold in the diced Canadian bacon until evenly distributed.

6. Pour into Crust: - Pour the egg and vegetable mixture into the pre-baked crust, spreading it out evenly.

7. Bake: - Place the quiche in the preheated oven and bake for 30-35 minutes, or until the quiche is set in the center and lightly golden on top. 8. Cool and Serve: Allow the quiche to cool for a few minutes before slicing. - Serve warm or at room temperature.

Tips: - You can customize this quiche by adding other vegetables like bell peppers, mushrooms, or zucchini. - This quiche is great for meal prep and can be stored in the fridge for a few days. It can also be frozen for longer storage. - Pair it with a fresh salad for a complete meal! Enjoy your delicious Paleo quiche with a dairy-free crust!