Easy Morning Quiche

gluten free, paleo

​I love to sleep and I often hit the snooze button more than once in the morning when I wake up. I try to think of things I can eat really quickly for breakfast, either on the go in my car, or just standing in front of the sink (bad, I know) while I’m throwing all of my stuff in my school bag. I am definitely guilty of eating oatmeal with blueberries in a bowl at stop lights or hard boiled eggs. Nothing wrong with that, but it gets boring (and quickly). I’ve made these veggie frittatas, but nothing with a crust. This makes for a quick, easy, on the go (or stand over the kitchen sink) breakfast that lasts all week! Healthy and full of extra veggies (always a plus) and you can really just use whatever it is in the fridge). And SUPER yummy!

Makes 8 slices of quiche


(for the filling) 

  • 2 cups of spinach, washed and chopped

  • 1 cup of mushrooms, washed and sliced

  • 1 onion, washed and chopped

  • 1 pepper, washed and chopped

  • 2 medium ripe tomatoes, washed and chopped

  • 1/2 cup non dairy milk

  • 5 eggs

  • 1 tablespoon garlic

  • 2-3 tablespoons nutritional yeast (optional)

  • salt, pepper, red pepper, etc. to taste (I used a pinch of salt, and lots of crushed red pepper for some kick)

(for the crust)

  • 3/4 cup coconut flour

  • 2 eggs

  • 1/2 cup coconut oil or ghee, melted (plus more for greasing)

  • salt (optional)


1. Preheat the oven to 350 degrees.

2. Mix crust ingredients together and press into a greased pie pan.

3. Bake in the oven for 10 minutes (remove and set aside when finished).

4. Wash and chop all veggies (except tomatoes) and saute in a large pan with coconut oil.

5. When fully cooked, mix in a large bowl with all other filling ingredients (including tomatoes).

6. Pour filling into the quiche crust and place in the oven for 30-40 minutes (until a toothpick comes out clean).

7. Divide into 8 slices and enjoy (or pack away for breakfasts)!

Nutritional Information: Calories:   Fiber:   Sugar:








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