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To Quiche or not the Quiche, that is the question

by 30 · September 08, 2011 at 12:41 PM

Hi all!

I am new to the paleo diet and was wondering if anyone knew if crustless quiche is okay. And does anyone have any good recipes. One quiche I make has sausage, mushrooms, and spinach.

Thanks guys! Karly

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24012 · September 08, 2011 at 02:39 AM

Sure. You can even leave out the cream and cheese and make it a frittata which is very good too. Just depends on how you are handling dairy.

I just use whatever I have around. This is my go-to for using up veggies that have seen better days or just have too many of. The one I made this week was with grated zucchini with dill and a little goat cheese. You honestly can't do it wrong as long as all your ingredients are paleo which normally for a quiche they are (just sub cream for any recipe that calls for milk) Don't use a recipe that calls for flour as some do. Otherwise you should be in good shape.

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50 · September 08, 2011 at 03:47 AM

You can make a coconut flour pie crust. It works great for quiche :)

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692 · September 08, 2011 at 02:59 AM

Frittata's (not quite the same as quiche, but close) are amazing and completely in line w/ the diet. I make about 2 dozen frittata muffins on Sunday to eat for breakfast throughout the week. Here's my recipe for onion/spinach/lean ham breakfast frittata(this also works for onion/broccoli with chicken sausage or any other meat/veggie combo you fancy)

Ingredients:

1 tbsp coconut oil

1 medium onion diced

1 10oz package frozen chopped spinach, thawed and drained

1 package lean breakfast ham slices, cooked and chopped (preferably nitrate free and pastured)

6 eggs

1/4 cup coconut milk

Salt and Pepper

Directions:

  1. Pre-heat oven to 350 degrees

  2. Heat up coconut oil in a large skillet over medium heat

  3. Add onions, cook until translucent, about 5 minutes

  4. Add spinach and ham and allow to cook for a 2 or 3 more minutes, making sure everything gets mixed up well.

  5. Grease a nonstick muffin pan with coconut oil

  6. Lightly fill each muffin cup with a good amount of the filling from the skillet

  7. Beat the eggs/coconut milk/S&P together in a mixing bowl and mostly fill each muffin tin with the mixture. You don't want the filling or the eggs coming up to high.

  8. Put in the oven for 20minutes.

Once they cool they'll pop right out the tins like clockwork and you've got an easy meal on the go.

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20462 · September 08, 2011 at 12:41 PM

I make frittata's muffin size as they're easy to grab and go with and I can make a few different flavours in one batch. I use the foil muffin cups as you actually don't need a muffin tin, they hold their shape and you can do up to 24 at a time on a jellyroll pan.

I eat dairy and one that I like is crumbled bacon on the bottom, saute onions and herbs on the stove, cool, and add to a bowl with eggs, a little greek yogurt, salt/pepper, thinly sliced spinach, pour on top of the bacon and bake until they're done.

You can literally search the interwebs for frittata recipes, find ones you like, and use this method. Just remember to fill 3/4 a way up. Base temp and time is 350 for about 8-10 minutes, just test to make sure they're done :) Have fun!

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7559 · September 08, 2011 at 05:26 AM

I just butter the bottom of a pyrex 9 x 11 and then throw all my ingredients in. My fav is raw cheese, heavy cream, broccoli, eggs, sauteed red onion, some garlic salt and some melted butter. I take out of oven after it sets and then let it cool and cut into individual squares and freeze. Not eating it right now due to cutting down dairy but it's so easy and satisfying. It gets kind of crusty on it's own.

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5763 · September 08, 2011 at 05:21 AM

Quiche always has pastry, it just isnt quiche without it. You will understand when you have a truly super good quiche. Like they serve at Thomas Kellers Bouchon bistro. 2 inches thick, now thats a quiche! http://www.youtube.com/watch?v=Q-pMxzcmIoI&NR=1 http://ruhlman.com/2009/07/the-best-quiche/

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