This could be one of the simplest breakfasts you will ever make. That being said, let’s not restrict it to just a morning dish, as I can assure you it’s just as good any other time of the day. Traditionally, quiches are open-faced savory pastries with a filling of eggs, ham, vegetables and cheese and with a thin crust. Here it’s back to basics with a very simple egg preparation with spinach and the crust being omitted. A Paleo version of the crust can certainly be prepared, using a nut flour base, but I like it just as much without. It’s also important for any Paleo follower to moderate the nut and nut flour consumption, so when you can do without, I highly suggest you do.
This quiche is also very similar to many frittatas like the zucchini and sweet potato frittata or the many other great versions found in the cookbook. I was even very hesitant to call it a quiche and almost called it a frittata, especially since it has no crust. One of the main characteristics of frittatas though is that they are fried while quiches are baked, so this is what finally made me decide on the nature of the following recipe.
Consider this recipe a real base, or the simplest form of what it can to be. I thought about stuffing this quiche full of goodies, but then I feared I would be restricting you from being creative and potentially keeping you from making something better. With all this considered, the quiche is still delicious without the fluff. But how about some ideas to spark your creativity? Mushrooms, bell peppers, broccoli, zucchini, sweet potato, sausage, salmon, bacon, etc,. The list could go on and on. But lets stick with the basics for the time being.
For those who often run out of good paleo breakfast ideas or who get fed up of eating eggs in the same way, this is the perfect recipe to start your day as it’s quick to prepare and quite different than your typical morning eggs. It’s also good when eaten cold so you can prepare it in advance and enjoy it on the go.
Basic spinach quiche recipe
Serves 3Add to Meal Plan
- 5 large eggs;
- 1 ½ cups fresh spinach, chopped;
- ½ medium onion, chopped;
- 1 clove garlic, minced;
- ½ cup coconut milk;
- ½ tsp baking powder;
- Sea salt and freshly ground black pepper to taste;
- Preheat oven to 350F.
- In a large bowl, whisk the eggs and coconut milk together. Make sure you mix things up really well, I slacked a little and the yolk ended up being quite chunky in the finished product. As you continue to whisk, start adding in all the other ingredients.
- Now you are left with greasing a 9” pie dish and pouring everything in. Bake the quiche for about 30 minutes, or until cooked through in the center. I also like when the edges get golden brown and have a little crunch to them.
- If you are opened to consuming some dairy, it is quite popular to add some cheese into the quiche. If you choose to do so, I would recommend using a sharp cheese like cheddar or gruyere. Unfortunately, I will have to leave it to you to experiment with portions, as I have never made it with cheese, mainly because it’s already so delicious without.