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Paleo Quiche (Gluten-Free)

Celiac.com 04/15/2016 - I was surprised by how many people I know who had never made quiche before. It is one of those recipes that you cannot go wrong with and it is a great way to use up some extra vegetables or meats you have left over in your fridge. This paleo quiche recipe is specifically for a beginner. I normally add a lot more elements to my quiche but this one is basic and easy to follow and easy to add to.

Paleo Quiche (Gluten-Free)A typical quiche can provide about 8 servings too which means one dish for a whole family! Quiche is delicious for breakfast or lunch. My grandson even loves it. He likes picking out the vegetables and squishing them with his tiny fingers.

Like I said, this is a very basic recipe for quiche. Try it out first so you get the hang of making it. Then you can really go for it and add bacon, peas, cheese, mushrooms, etc. Anything you would want to put into an omelet can be put into a quiche.

Always ensure all vegetables and meats you use in your quiche are precooked before placing into your quiche shell or they will ruin your quiche big time.

This quiche is good both cold and warmed up. You really can’t go wrong!

Ingredients:

Crust Ingredients:

  • 3 cups Almond Flour
  • ½ teaspoon Oregano (coarsely chopped or dried)
  • ¼ teaspoon Sage (chopped fine or powdered)
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 Eggs
  • ¼ cup Melted Butter

Filling Ingredients:

  • 7 Eggs
  • ¼ Onion minced
  • 1 Zucchini Grated
  • 1 teaspoon Butter

Directions:
Preheat oven to 350F degrees (convection).

In a bowl mix all crust ingredients together (should be pretty sticky and solid).

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In a 9″ tart pan press dough on sides and bottom evenly. Make sure there are no cracks for the eggs to seep out. (You can also use a pie dish or anything you have access to. Just make sure the crust is evenly distributed so it can cook well. Should be ¼″ – ½″ thick.).

Place in center of oven for 10 minutes (while the crust is cooking start on the filling) Do not overcook crust. Its better to under cook it than overcook it, so if after 10 minutes you aren’t sure if it is done just take it out.
Place onion and zucchini in a skillet with butter. Cook on medium heat until softened.

Once crust is out of the oven, evenly spread onion/zucchini mixture on top of the cooked crust.

In a bowl crack all 7 eggs and whip with beater or fork. Make sure eggs are mixed well. The more you beat them, the fluffier your quiche will be.

Pour eggs on top of onion/zucchini mixture.

Place pan back into center of oven for 22 minutes. Eggs should be fully cooked through when done. You will be able to feel with your finger if the quiche is done.

Take out and let cool (place on top of stove or on cooling rack).

If you used a tart pan, let the quiche cool before removing from pan.

If you used a pie pan you can cut quiche directly from pan.

Enjoy!

Note:
When eggs are used in any recipe and not specified in terms of size, always use large and NEVER use jumbo. The jumbo eggs can turn your muffins into wet mush, your cookies into un-rollable goop, and on and on. Always use room-temperature eggs. It’s taken me a while to perfect this recipe.

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Cycling Lady, LMAO at IBeStumped! So true. Yes, he is trying the band aid approach it seems. That's probably the most frustrating thing of all. So yesterday I get a call back from his office and they say to stop taking the Viberzi and switch back to Imodium! I reminded them that Imodium didn't work, I had already used it 8 days with no changes. His assistant informed me that that is all he can recommend at this time until he sees me at my next appointment which is 5/24! I live near Chicago and I am about to make an appointment to go to the University of Chicago hospital which is the top celiac research hospital in the country. Hopefully they can give me better answers.

7Hi jen and welcome No-one can diagnose remotely via nterwe posts but if there was such a game as celiac / gluten sensitive bingo, I would be calling 'House!' having read your account above... Lots of things fit the pattern as I'm sure your lurking has revealed. It's a tricky condition to diagnose however so you may have a little wait before you join the coolest club in town and get your funky celiac membership card For now it's really important that you stay on gluten. Keep eating it as accurate testing requires it. Ask your doctor to check the boxes for celiac testing alongside your liver blood tests. There should be enough in your history to get this without hassle but if they're reluctant INSIST and don't be afraid to assert your reasonable suspicion and wish to clarify and exclude. A good liver specialis will be aware of the possible links so you should be ok. If not gt second opinion. Ask for a full celiac panel as there are variety of tests. Find further info here There's a lot to take in, but be positive, I think you are on the right track and if so, you could soon be feeling better than you ever thought possible!

Hello, I am in a job that I travel every 3rd week...It gets challenging becuase many times I am doing audits of warehouses and they dont even have a cafeteria. I usually bring gluten-free protein bars as a back up if I have to miss a meal and then eat when I get back to the hotel. Just a suggestion because they certainly fill me up....Have a safe trip...Kelly

Hello all, I'm a new member here but have lurked for a while. I'm looking for some advice regarding my medical history, possible symptoms of celiac and next steps. General info: female, low level smoker, drink alcohol, aged 32. I started having bad gastro issues when I was around 17. Since then I've consistently suffered from chronic diarrhoea, frequent discomfort in the tummy area, feelings of dehydration despite drinking at least eight glasses a day and frequent fatigue for no real reason. In 2008/9 I visited the doctor as my diarrhoea was having an effect on my studies at the time. The doctor tested me for allergies; eggs, fish, gluten and lactose and did a "standard" blood test. Everything came back fine except my liver results, which were elevated to double (I did not the see the results for myself so can't say which enzymes etc). I was told to drink less and take Imodium. The doctor implied that perhaps I was stressed and / or anxious and, still being young plus a student who regularly went out drinking, I accepted this advice and carried on with my life. I would here add that I am not an unusually stressed person - in fact, learning to deal with my unpredictable bowels has forced me to be quite a laid-back person! Fast forward to 2016. I had been living with my partner for two years by this point who had noticed my bowel habits and informed me that this was definitely not normal. He encouraged me to try out a gluten free diet since I was apprehensive about visiting a doctor only to be fobbed off with Imodium again. I did the diet as strictly as a newbie can for around two months before we set off travelling. During the diet I noticed that after a couple of weeks of extreme tiredness I felt quite a lot better - I kept a food journal at the time which showed that I almost immediately had diarrhoea once after eating an ice-cream, i felt bloated and unwell after an attempt to make oat muffins (maybe i didn't cook them very well though!) and I felt bloated and had diarrhoea after eating some fish fried in flour (We made a mistake in ordering them but I didn't want to complain). My partner also reported that my mood swings (which I admit can be a little unpredictable) were much better. Once we started travelling I gave up and ate what I was given as we were staying with friends etc much of the time. Toward the end of our trip I started to feel extremely tired, to the point of having to stay in for "rest" days, and my guts were very unhappy. I chalked it up to irregular eating patterns, too many beers and late nights in general. During the trip I also had an extreme hangover after drinking wheat beer. And, while of course I accept that any overindulgence can make you ill, I really felt that that level of hangover was quite out of the ordinary. Finally, I developed a strange lump under my armpit during this period. Now back at home, I decided to go to the doc and check out the odd lump under my armpit. The doctor was pretty confident that it was nothing to worry about cancer-wise but she ordered a battery of blood tests just to be sure. The lump is fine (good news) but the results showed elevated GGT, high-ish ALT and normal AST liver enzymes plus signs of dehydration in red bloods / higher (but not concerning) levels of white bloods. I'm scheduled to go back for another blood test to double-check liver function and discuss results - if it is again high she will send me for a ultrasound. Does this history chime with anyone here? I know that the correct course in basic health terms is to stop drinking for some time (easily done) and stop smoking forever (easy to say...) but I cannot help but think that something else is going on here. I will discuss this with my doctor and make clear that my bowel issues have not been resolved and that the initial IBS diagnosis wasn't based on any thorough testing so to speak. In the meantime - does anyone have any advice for me in times of avenues to research or experience of similar symptoms? Gluten remains in my diet but in all other respects it could be regarded as very healthy, I think anyway... (pescatarian, plenty of fruit and veg, little to no sugar on a daily basis, not much dairy to speak of...) Thanks in advance and sorry for bending everyone's' ear about this... I guess it's just taken a long time for me to admit I might be sick and I need some help. Jen

Wish I could give you a hug. Unfortunately I know how that feels with Neurologists, Internists, Endocrinologists, Rheumatologists, GIs..... I got so tired of crying my drive home after refusing yet another script for Prozac. I do hope your GI can give you some answers even if it is just to rule out other possible issues. Keep on the gluten and we are here for you.