As you go through my recipes, you’ll see that I don’t follow any specific diet (I eat EVERYTHING, ha), but I do like to make grain-free/dairy-free substitutions where I can. Not only does it make my body feel better, it eases my mind a bit when I want to indulge. This quiche is no exception. The flavor and texture of this “egg pie” is sure to fool you, but it’s definitely healthified compared to traditional recipes.
If you a.) aren’t worrying about eating grain-free, or b.) just don’t want to spend the extra time, I’m not judging! Go ahead and buy a 9″ store bought pie dough. If you’re going that route, don’t par-bake your crust (I’ll remind you in the instructions). Just throw your filling in the lined dish and bake as stated.
This quiche is jam packed with filling. I love that the bits of mushroom, spinach, and sausage are so perfectly suspended in the egg– you really get a bit of everything in each bite. Now, I wont skirt around it. I know the cottage cheese seems like a weird addition… but it’s so not. In addition to the mayonnaise, it adds a creaminess, and the curds melt away into the filling. I usually make this quiche for dinner, because it’s savory and rich, and then reheat for lunch throughout the rest of the week. The crust holds up, and the eggs stay soft. See my reheating instructions below.
TO REHEAT
To reheat your quiche in the microwave, cut a slice and cover with a damp paper towel. This will keep your eggs soft, and crust crisp (oddly enough!).
Ultimate Paleo Crust Quiche
Ingredients
For the Crust
- 1 c almond flour
- ⅓ c coconut flour
- ⅔ c tapioca flour
- ½ c butter cold
- 1 egg large
- 1 tsp salt
For the Filling
- 4 eggs large
- ¼ c mayonnaise
- ¼ c cottage cheese
- 1 lb breakfast sausage about two cups, crumbled and cooked
- 8 oz whole baby bella mushrooms
- 3 oz fresh spinach leaves
- 1 tsp olive oil
Instructions
- If making your crust from scratch, sift together flours into food processor.
- Cut butter into chunks and add to flours. Pulse in the processor until consistency is sandy, and butter is evenly distributed (about 15 pulses).
- Add egg to food processor and pulse again until dough starts to form together.
- Tip dough out onto piece of plastic wrap. Form dough into a ball and wrap tightly in the plastic.
- Let dough rest in the fridge for 20 minutes, and preheat oven to 375°.
- While dough rests, start on your filling vegetables. Cut mushrooms into quarters and roughly chop through your spinach. Heat oil in skillet over medium and cook vegetables until reduced in size and wilted (about 8 minutes). Set aside.
- After dough is chilled, press into a thin, even layer in a 9" pie dish. Then par bake* your crust for 12 minutes. Do not par bake if using store bought crust.
- Add eggs, mayo, and cottage cheese to medium sized bowl and whisk to combine. Add cooked vegetables and breakfast sausage, and mix until all ingredients are evenly distributed.
- Pour egg mixture into pie crust and reduce oven heat to 350°.
- Bake for 45 minutes to 1 hour, or until middle is no longer wobbly, and a knife or toothpick comes out clean. If your crust begins to get too dark, simply cover quiche with foil until finished baking.
