Sometimes my new Paleo recipes fail with my picky eating family. But this Crust-less Quiche was a definite winner – all the way around! The best part is a quiche easily works for breakfast, lunch, and dinner…plus it’s a perfect on-the-go snack!
This crust-less quiche was inspired from a Chicken Bacon Mushroom quiche I discovered on stupideasypaleo.com. I say inspired, because my version has no chicken, bacon or mushrooms. But that’s the absolute beauty of this recipe. The eggs and coconut milk are simply the foundation upon which you can build YOUR perfect quiche, just add your favorite ingredients.
The first time out of the gate, I went with sausage and cheese. I know, I know….cheese isn’t Paleo! It’s ok – there are many hues of living a Paleo lifestyle. The important thing is for each of us to discover what works for us and what doesn’t. Personally, as much as I love cheese, I try to limit my intake. But my family enjoys it, and for my first go round with a quiche creation, I decided to stack the cards in my favor.
My next attempt will be a vegetarian spin and definitely all Paleo – spinach, tomato, green pepper and onion. But you could try a meat lover’s quiche with bacon, sausage and ham. Or go Mediterranean with Calamata olives, roasted red peppers and artichoke hearts. The possibilities are endless!
If you are using fresh vegetables, I would recommend sauteing the veggies first to remove as much water as possible, otherwise your quiche may end up soggy.
I made life even easier and used left over grilled Italian sausage. I just diced it and tossed it in a baking dish.
Look Ma….NO shells!
Beat the eggs and add in coconut milk. Depending on the brand of coconut milk, you may find it starts off thick and lumpy. Just give it a good whisk to blend it.
Pour the egg mixture into the baking dish, and 30 minutes later your quiche creation should be ready to be devoured!
Ok, so I wouldn’t normally share a photo of a half eaten anything. But I literally took this picture less than 15 minutes after it came out of the oven. It heated up beautifully (hello microwave!) for breakfast the next morning, and the last piece was consumed prior to lacrosse practice. Entire quiche gone – less than 24 hours after it was made!
- 1 cup sausage
- ½ cup shredded mozzarella cheese *optional
- 6 eggs
- 1 cup full fat coconut milk
- 1 tsp sage
- salt & pepper to taste
- Cook sausage until brown.
- Drain excess fat.
- Preheat oven to 375.
- Grease round, glass baking dish with coconut oil.
- Spread cooked sausage on bottom on glass dish.
- Sprinkle cheese (if you choose to use it) on top of sausage.
- Crack the eggs into a bowl, add coconut milk, salt & pepper, and whisk until blended.
- Pour the egg mixture into the baking dish.
- Bake for approximately 30 minutes, check to ensure the center is set and not loose.
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