Sausage and Veggie Paleo Quiche


Do you ever wake up in a “mood” and for no good reason?  Please tell me I’m not the only one!  This doesn’t happen to me often but a few days ago I did and I was fairly certain that I was going to explode if something didn’t give.  So after I dropped my girls off to school I ripped apart my fridge to find food to eat.  Inevitably the fridge was almost empty, which left me with limited options.  Pulled out some eggs, leftover onions and mushrooms and decided to make a quiche.  Cooking and baking always improve my mood.


I’ve been making pie crusts for a very long time! My grandmother taught me when I was just a kid.  So I know the basics of what they require and the texture they should be.  Of course it also depends on what you’re using it for.  This one is just for the bottom so I didn’t need to be able to roll it out and lift it to the pie plate.  Simply use a fork and spoon to mix the dough then press it in the pie plate!


The filling can be customized to whatever you have on hand!  Thats part of the beauty of this recipe!  I will tell you what I did (and man was it goood!), but don’t be afraid to get creative!   I will be making this recipe on repeat and as I do, I’ll update with pics of new ideas.

Sausage and Veggie Quiche

  • Servings: 8
  • Difficulty: easy
  • Print

INGREDIENTS

CRUST INGREDIENTS

  • 1/3 cup plus 1 Tb coconut flour (it varies in constancy so you may need more or less depending on the brand)
  • 2 Tb arrowroot starch
  • 3 Tb Spectrum palm shortening, (can use cold butter)
  • pinch sea salt
  • 4-5 Tb cold water (just enough to bring it together so it’s not crumbly)

FILLING INGREDIENTS 

  • 7 pastured eggs (medium-large size)
  • 2 Tb coconut cream or half and half
  • 1 tsp garlic powder
  • pinch of sea salt
  • black pepper to taste
  • 1/4 cup chopped fresh cilantro (or other leafy herb of choice such as basil or parsley)
  •  3/4 cup diced veggies (I used 1/2 cup sautéed mushrooms and 1/4 cup caramelized onions)
  • 1 sausage link, diced

DIRECTIONS

  1. Preheat oven to 350*.
  2. In a small mixing bowl, whisk coconut flour, arrowroot starch, and sea salt.  Then using a fork add in the spectrum and press it into the flour until it gets crumbly.
  3. With a spoon stir in the water until the dough starts to come together.  You don’t want it too wet.
  4. Place the dough in the pie plate and using your fingers press it out to an even thickness and slightly up the sides.  Prick with a fork in a few places.
  5. Bake the crust for 5-10 minutes while you prep the filling ingredients.
  6. In a medium size mixing bowl, whisk the eggs, coconut cream, garlic powder, sea salt and pepper.  Then stir in herbs, veggies and sausage.
  7. Pour the filling into the partially baked crust and place back in the oven.
  8. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.
  9. Let rest for 5 minutes before cutting.

*This reheats VERY well in the microwave or in the oven for a few minutes.

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