This quiche uses and almond and coconut flour crust instead of wheat flour. A cheesy flavor is achieved with the addition of nutritional yeast and miso paste instead of cheese. Without cheese and wheat flour, this quiche is both low-carb and paleo. Packed with green leafy vegetables, it makes a delicious healthy and easy make-ahead breakfast.
I like to put one or two slices in my toaster oven (20 minutes at 350 degrees F) while I prepare my coffee and get other things ready for the day. The smell of the onions and crispy soft coconut almond crust is heavenly, especially when combined with the smell of freshly brewing coffee. Perfect start to the day!
Note: I’ve recently become aware of a histamine imbalance in my body and have thus started to reduce the amount of histamine in my diet. Because the histamine content of foods increase the longer they sit, I’ve started cutting and freezing slices of this quiche immediately after it’s cooked and cooled. Reheat frozen slices as you would slices from the fridge (adding cook time to thaw). Read more about histamine intolerance here.
Low Carb Paleo Quiche
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 4 tbsp coconut oil Cold and cut into pieces. Portion out amount and stick in the fridge beforehand to harden.
- 1 large egg
- 5 large eggs
- 1 medium onion
- 2/3 cup nutritional yeast
- 1 tsp miso paste
- 2-5 garlic cloves Use more garlic for a stronger garlic taste.
- 4 cups greens Can use cabbage, kale, spinach, or other greens in season.
- sea salt (to taste)
- 2-5 chopped sun-dried tomatoes (optional) Soak 30 minutes in water before using to remove excess salt and soften.
- Preheat oven to 325 degrees F. Combine coconut flour and almond flour in a medium bowl. Remove cold coconut oil from fridge and cut into small hard chunks. While it's still cold, add coconut oil and egg to flour and combine all ingredients with hands. Don't mix too long - you don't want all the oil to melt. Distribute the mixture evenly into the base of a 9 inch pie pan and press into the base and edges of the pan. Bake the crust for 15 minutes.
- While crust is baking, chop onion and add to saucepan preheated to medium heat with a dollop (about 2 tsp.) coconut oil. Once the onion starts to brown, stir frequently to make sure it doesn't burn. Mince garlic and add to onion. Chop and rinse greens and sun-dried tomatoes if using. Once the onion is somewhat caramelized, add greens and tomatoes and saute until greens release enough moisture to soak up any caramelization that's on the bottom of the pan and some of the moisture from the greens cooks off. Remove mixture from heat.
- Add 5 eggs, nutritional yeast, and miso paste to a blender or a blender-sized container. Using a hand-held blender or upright blender, blend well.
Putting it all together
- Add greens mixture on top of crust, spreading evenly. Pour the egg mixture slowly on top of greens, waiting for the liquid to fill empty spaces between the greens. Place quiche back in the oven for 15-30 minutes, until eggs are cooked through.
- Once done, cool quiche pan on a cookie rack. Quiche will keep in the fridge for a week for an easy, healthy breakfast.
- Sometimes I like to double the amount of greens. The result will be less like a traditional quiche but a delicious way to get all your greens!