30 Days of Paleo Breakfast Meals
(Day 21)
Crustless Red Onion Quiche
This delicious red onion quiche makes a great paleo breakfast dish or a wonderful brunch item, and it also makes a nice snack or meal at any time. This recipe serves 4 people and the quiche can be enjoyed hot or cold.
We are using eggs, coconut milk, baking soda and cream of tartar to make it, and there is spinach, red onion, garlic, and cilantro for flavor. Some people like to add some coconut flakes to enhance the coconut flavor further, giving this quiche an exotic taste. Leave the coconut flakes out if you prefer a more traditional result.
The mushrooms are optional too, or you could add chopped bell pepper instead, or even double up the amount of spinach or swap it for kale. Actually there are plenty of quiche variations you can try. Consider adding chopped cooked chicken or beef if you have some left over from another meal. This egg-based breakfast is tasty and hearty.
What You Need:
5 large eggs
1/2 cup coconut milk
1/2 cup chopped fresh spinach
1/2 thinly sliced red onion
1 minced garlic clove
1/2 cup sliced button mushrooms (optional)
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
1 tablespoon cilantro leaves
2 tablespoons coconut flakes (optional)
Sea salt and black pepper, to taste
How to Make It:
Preheat the oven to 350 degrees F. Whisk the eggs with the coconut milk. Add the spinach, onion, garlic, mushrooms (if using), baking soda, cream of tartar, cilantro, and half the coconut flakes (if using), along with some salt and black pepper to taste.
Grease a 9-inch pie dish and pour the quiche mixture in there. Now bake it for 30 minutes or until it is cooked through in the center and the edges are beginning to turn golden brown. Sprinkle the rest of the coconut on top, if using.
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- 5 large eggs
- ½ cup coconut milk
- ½ cup chopped fresh spinach
- ½ thinly sliced red onion
- 1 minced garlic clove
- ½ cup sliced button mushrooms (optional)
- ⅛ teaspoon baking soda
- ¼ teaspoon cream of tartar
- 1 tablespoon cilantro leaves
- 2 tablespoons coconut flakes (optional)
- Sea salt and black pepper, to taste
- Preheat the oven to 350 degrees F.
- Whisk the eggs with the coconut milk.
- Add the spinach, onion, garlic, mushrooms (if using), baking soda, cream of tartar, cilantro, and half the coconut flakes (if using), along with some salt and black pepper to taste.
- Grease a 9-inch pie dish and pour the quiche mixture in there.
- Bake it for 30 minutes or until it is cooked through in the center and the edges are beginning to turn golden brown.
- Sprinkle the rest of the coconut on top, if desired.
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