Paleo Quiche

Eggs are all around us today.  Hard boiled eggs are the number one way to cook eggs in houses today in celebration of Easter.  Yes, I will admit I ran to the store yesterday to get some Veganaise to create my deviled eggs.

However, this morning I decided I would create a fun Quiche to start our day off with.  After all, we are not doing a ham today (our 1/2 of a pig comes in on Saturday and we will have a ton of pork), therefore we are doing crab legs.

This Quiche can be tailored to your taste buds.  I used spinach, mushrooms and tomatoes.  However, I have substituted kale for spinach.  Any green leafy vegetable will be good.  Instead of mushrooms and tomatoes, I’ve added carrots and different sautéed items (onions, brussel sprouts, celery, red peppers, asparagus).  You can also add cooked meat (bacon or sausage) into the Quiche before pouring the egg mixture over the items.

Paleo Quiche

Paleo Quiche

Ingredients
6 eggs
1/2 avocado
1 Tablespoon Nutritional Yeast
1/2 cup coconut milk
2 sweet potatoes (thinly sliced)
1 cup diced spinach
1/4 cup diced mushrooms
1/4 cup tomatoes
sea salt to taste
 
Directions
1. Preheat oven to 375
2. Layer sweet potatoes in a pie pan to form a crust.
3.  Bake crust for 10 minutes (until potatoes are soft).
4. Layer spinach on top of sweet potato crust.
5. Add mushrooms and tomatoes on top of spinach.
6. In a blender blend eggs, nutritional yeast and avocado together.
7. Pour egg mixture over the vegetables.
8. Bake mixture for 28-30 minutes.  The Quiche needs to be solid and not wiggle when pulled  out of the oven.
 
PaleoQuiche2