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PALEO QUICHE

Paleo Quiche | Clean Healthy Recipes

When it comes to our products, a big thing we focus on is making sure they are all super versatile and can be used in lots of different ways. So when it comes to our Pizza Base Mix, it can also be used as a pastry dough for quiches, pies and tarts - how good!

A quiche is great way to use up bits and pieces in your veggie crisper, or to just sneak in as many veggies as you can for a light yet nutrition packed meal. This recipe is based on the good old Quiche Lorraine, plus whatever veg we had on hand. Enjoy!

 

Things you Need
For the Pastry (you will need a 23cm quiche tin)
  • 1 packet Primal Pizza Base Mix 310g
  • 150ml water
  • 150ml coconut oil or light olive oil
  • 50ml apple cider vinegar
  • 2 large eggs       
  • 40g coconut flour for kneading
For the Filling
  • 1 small onion, finely diced
  • 6 eggs
  • 250ml coconut cream
  • 3 rashers of bacon, sliced into batons
  • 100g button mushrooms, sliced
  • 8 stalks asparagus, trimmed
  • salt & pepper, fresh herbs to season (if you have them)

Method

To make your pastry case, Preheat oven 200*C (fan forced). 

In a large bowl add the pizza base mix and set aside.

 

 

In a small saucepan add your oil, water and apple cider vinegar place over medium heat and bring to the boil. Remove from heat and add to dry ingredients. Mix well and set aside to cool.

Once the mix is cool to touch, add 2 eggs lightly whisked and stir until combined. Place the mix onto a bench or board, dust with coconut flour and knead together to form the dough.

Use a rolling pin to roll your dough out to 5mm thick. Line your quiche tin with the pastry and trim off the excess pastry. You will have a bit left over so roll into a ball, cover with clingwrap and keep in fridge or freezer to be used for a pizza or something else later down the track.

Line your pastry with baking paper and fill with rice or baking beans and blind bake for 10 minutes for 10-15mins. Remove from oven and leave to cool. 

To make your filling, add your onion, bacon & mushrooms to a fry pan on medium heat and sauté for 5-10mins in 1 tbs of olive oil until they have soften. Remove from heat and set aside to cool. 

Whisk your eggs and coconut cream together and season with salt, pepper & any fresh herbs your might have. Chives and/or parsley work great in a quiche. 

Spread your cooled bacon, mushroom & onions evenly over the pastry case then pour in your eggs mix gently. Place your asparagus stalks evenly around the quiche. 

Turn your oven down to 180C and cook for 35-45mins or until the eggs have set but there is still a tiny wobble in the middle. 

Remove from the oven and leave to cool completely before cutting or leave in fridge overnight to cut the next day.