Paleo Mushroom Quiche
Try this Paleo Mushroom Quiche recipe, or contribute your own.
Try this Paleo Mushroom Quiche recipe, or contribute your own.
- salt and pepper
- 1/3 cup olive oil
- 1/2 tsp salt
- 2 cups spinach
- 1/4 tsp pepper
- 2 cups almond flour
- 1/8 tsp red pepper flakes
- 1 tbsp water
- 1/2 tsp coconut oil
- 3 garlic cloves - minced
- for the gluten free crust
- for the egg filling
- 6 pastured eggs
- 1/3 cup non-dairy unsweetened milk - i used unsweetened co
- 1 cup button mushroom - sliced
- Carbohydrate 43.1324198597756 g
- Cholesterol 0 mg
- Fat 113.471430310805 g
- Fiber 24.3477450225093 g
- Protein 41.6637971274038 g
- Saturated Fat 11.5051763277147 g
- Serving Size 1 1 recipe (284g)
- Sodium 124.0440160261 mg
- Sugar 18.7846748372663 g
- Trans Fat 5.84830977198438 g
- Calories 1275 calories
Step-by-step
- Preheat your oven to 350F.
- Grease a large 10" pie plate with coconut oil and set aside.
- In a large bowl, combine all of the crust ingredients.
- Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the dish.
- Place in the oven and bake for 20 minutes, then remove and set aside.
- While the crust is baking, make your egg filling.
- Preheat a small saute pan on medium heat.
- Add the coconut oil and mushrooms and season with salt.
- Saute the mushrooms for about 5 minutes, then add the spinach when the mushrooms are just about done and allow to wilt.
- Set aside.
- In a medium sized bowl, whisk together the eggs, milk, salt, pepper and mushrooms and spinach.
- Pour the eggs into the crust and bake for another 30 minutes, or until golden brown.
- Let the quiche sit for about 5 minutes before cutting and serving.
My Favorite Weeknight Paleo Meal: Mushroom Quiche
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house running smoothly, the last thing I want to do when I get home is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and nutritious recipes that the whole family will enjoy. This Paleo Mushroom Quiche fits the bill perfectly! It's surprisingly simple to make, tastes absolutely incredible, and leaves me feeling energized, not weighed down, after dinner. The best part? It's packed with healthy ingredients that make me feel good about feeding it to my family.
This recipe has become a regular in our weeknight rotation. The satisfyingly savory crust, made with almond flour, provides a delicious base for the creamy, flavorful egg filling. I love how versatile this quiche is. Feel free to swap out the mushrooms for other vegetables you have on hand, like asparagus, bell peppers, or zucchini. The possibilities are endless! The beauty of this dish lies in its adaptability; it effortlessly transforms to suit your taste preferences and what's readily available in your fridge.
One of the things I appreciate most about this recipe is its focus on wholesome, nutrient-rich ingredients. The eggs are an excellent source of protein, the mushrooms are packed with vitamins and antioxidants, and the spinach adds a boost of iron and other essential nutrients. The almond flour crust, while delicious, is a nice change of pace from traditional crusts, and makes it a perfect fit for our paleo lifestyle. I've found that reducing the amount of oil slightly results in a slightly crispier crust without compromising the flavor. Experiment a little, and you'll find the perfect balance for your preference.
This recipe is more than just a quick weeknight meal; it’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It's a perfect example of how simple ingredients, combined creatively, can result in a stunning and satisfying dish. I often make a double batch on Sundays, so I have leftovers for lunch throughout the week. The quiche reheats beautifully and tastes just as delicious the next day, which is a huge time saver! It's also great for meal prepping and packing for lunch.
Beyond its practical advantages, this Paleo Mushroom Quiche holds a special place in our family. It's become a symbol of our commitment to healthy living, a reminder that nourishing our bodies doesn't have to be a chore. It's a delicious way to incorporate healthy fats, proteins, and vegetables into our diet, leaving everyone feeling satisfied and energized, ready to tackle whatever the day throws our way. So, if you're looking for a simple yet elegant recipe that tastes as good as it is for you, look no further. Give this Paleo Mushroom Quiche a try – you won't be disappointed!
The process is incredibly straightforward, even for someone who is new to paleo cooking. I often find myself making slight adjustments based on the ingredients I have available and my family's preferences that day. Sometimes I add a sprinkle of red pepper flakes for a little extra kick, while other times I’ll incorporate different types of cheese. The beauty of this recipe lies in its adaptability—it's a fantastic blank canvas for your culinary creativity. It’s a perfect dish for a busy weeknight, or for impressing guests with a simple yet sophisticated meal. You can even prepare the crust and filling ahead of time for an effortless weeknight dinner.
Tips for Success:
- Don't overbake the crust: Overbaking can result in a dry and crumbly crust. Keep a close eye on it and remove it from the oven as soon as it's lightly golden brown.
- Use fresh ingredients: Fresh mushrooms and spinach will make a noticeable difference in the flavor of the quiche.
- Don't be afraid to experiment: Feel free to add other vegetables, herbs, or spices to customize the quiche to your liking.
- Let it rest: Letting the quiche rest for a few minutes before cutting helps it set and prevents it from falling apart.
I hope you enjoy this recipe as much as I do! It has become a staple in our home, a delicious and healthy meal that we all look forward to. Let me know in the comments how it turns out for you!
