Vegetable Egg Quiche with Paleo Crust

This is an easy and quick breakfast, lunch or dinner meal! It has a great balance of protein and healthy fats with a great way to sneak in vegetables. You can use any veggies and/or meat (like sausage or bacon) if you would like; feel free to make your own substitutions!

I love this simple crust recipe that not only sneaks in a vegetable, but it is also grain, gluten and dairy free!

Ingredients: (Makes a 9×9 dish)

Makes 4 servings

CRUST RECIPE:

• 2 whole eggs
• 1 Tbsp coconut oil (14g) softened but not melted
• 1/3 cup (40g) coconut flour
• 1 1/2 cups (150g) mashed butternut squash*
• Dash of sea salt and baking soda
• Optional spices: italian seasoning, garlic, etc.

Substitute butternut for another squash such as acorn or delicata. You can also try sweet or baby red potato.

QUICHE:

• 8 egg whites
• 2 whole eggs (free range organic, ideally pasture raised)

Approx. 2 cups total vegetables such as:

• Frozen chopped spinach
• Frozen broccoli
• Mushrooms
• Onions
• Bell Peppers
• Tomatoes
• Cauliflower (riced or florets)
• Asparagus
• Kale

• 1/4 cup dairy free milk (I use unsweetened almond)
• Optional: 1/4 cup organic low fat cottage cheese

Spices such as:

• Minced Garlic
• Garlic Powder
• Onion Powder
• Black Pepper
• Himalayan or Celtic Sea Salt
• Italian herb mix (basil, oregano, thyme)
• Paprika

Optional Add-Ins:

• Salsa
• Antibiotic uncured bacon
• Chicken sausage
• Ground turkey
• Organic cheese: feta, goat

Directions:

Prep the Crust:

Whisk eggs and oil together in a small bowl. Add the squash and mix again until it is a smooth consistency. Add in coconut flour and mix until it is a dough texture. Spray a 9×9 circular or glass baking dish. Bake at 350F for approximately 15-20 minutes or until lightly brown and solid to the touch.

Prep the Quiche:

Crack all the eggs into a large mix bowl. Add the milk of choice and optional cottage cheese and whisk well. Pour into a sprayed Pyrex or circular baking dish. Add in the veggies and spices and spread evenly. Make sure the egg mixture covers the vegetables.

*Tip* Sautee the veggies with the spices for a few minutes to soften/cook slightly before adding to the quiche.

Bake uncovered 375 F for 35-40 minutes, or until the top is nice and brown and the eggs are solid.

*You may increase the portions of the eggs/egg whites and bake in a larger (i.e. 9×13 dish). I would recommend 10-12 egg whites and 3-4 whole eggs.

Nutrition Info (using base recipe and no add-ins)

152 calories, 17g carbs (5g sugar, 5g fiber) 5.5g fat, 10g protein

Enjoy with avocado, sauerkraut, salsa or hummus as optional toppings. I like to serve mine on top of greens!