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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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