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Paleo Vegetable (Cheese-less) Quiche

After nine months of indulging, err maybe over-indulging in one carb-heavy craving after another—think pasta and meat sauce and almond croissants from Fairway’s bakery (seriously the best!)—it’s time to get back to a healthier way of eating.

Before I got pregnant we followed a Paleo lifestyle, essentially eating unprocessed, gluten-free foods, about 80 percent of the time. Hey, all in moderation right? And sometimes you just need to eat bread.

Getting back on track is proving to be easier said than done, especially when you throw a newborn into the mix. It helps though having your partner commit to the lifestyle change too. I won’t say diet because that makes me think of food deprivation and a short term fix. My “diets” in the past have lasted maybe a week tops and have always ended with me two rows deep in a package of Oreos. Not a pretty picture.

Choosing to go Paleo has been really transformative, both in terms of our eating habits and weight. And don’t get me started on the baked goods. For someone like me who has a huge sweet tooth, this has been a lifesaver, but more on that in this post on delish banana-walnut muffins— today we’re talking about a yummy Paleo vegetable quiche sans the cheese. Not only is it delicious, but it makes a lot so you’ll have plenty of leftovers!

Paleo Vegetable (Cheese-less) Quiche — Serves 12


2 ½ cups of almond flour

¾ cup of tapioca flour

2 heaping teaspoons of rosemary

1 ½ teaspoon paprika

1 teaspoon garlic powder

Ground black pepper to taste (I did 3-4 cranks of the pepper mill)

½ cup of ghee

2 large eggs


1. Preheat oven to 350 F and grease a 9 ¼ x 13 ¼ pan with olive oil. Combine your dry ingredients: almond flour, tapioca flour, rosemary, paprika, garlic powder, and black pepper in a large bowl. Mix thoroughly, so there are no lumps.


2. Add the ghee and two large whisked eggs and combine until dough starts to clump together. Form dough into a ball and place in center of your pan. Then begin to spread the dough by gently pressing with your fingers, covering the base of the pan and its sides.


3. Bake for 10-12 minute or until crust turns a golden brown color.



16 large eggs

2 pounds of spicy chicken sausage (or other type of sausage or bacon), diced

2 green peppers, diced

1 large sweet onion, diced

8 ounce of baby portabella mushrooms, chopped

1 teaspoon of all-purpose seasoning, like Mrs. Dash

2 tablespoons of olive oil


1. Heat olive oil in a large skillet or stock pot. Add diced chicken sausage, cook until it browns.

2. Add diced onions to pan and cook until a golden, translucent color. Then add diced green peppers, cook 5-7 minutes until peppers are crisp-tender. Next comes the mushrooms, cook 5 minutes until mushrooms turn brown.



3. Remove from heat.

4. After sausage/veggie mixture cools, combine with whisked eggs and mix thoroughly. Pour egg mixture on to your crust..


5. Bake for 40 minutes, or until eggs are firm




By Ravelle, April 4, 2015
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