Ultimate Paleo Crust Quiche
Servings: 8
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.
Notes
*Par bake is just a fancy word for "pre-bake". This will ensure that the crust cooks through. Skip this step if using store bought dough.