Paleo Mini Quiche, A Breakfast Pie © 2011 . All rights reserved.

Paleo Mini Quiche, A Breakfast Pie

This Paleo Mini Quiche recipe, I like to keep it clean with simple ingredients. I like to keep the ingredients whole and few, so you can really taste each one. Anyway, I think breakfast is a hard meal for Paleo practioners, so I’m going to try to beef up my repertoire. There really are few quick solutions. This recipe is fast to construct, but does take a minute to bake. Solution? Bake now, freeze, eat later! And yes, they actually taste good fresh and after freezing! Promise!

I’m Quick Like Lightening! Two Posts in Two Days! Woot! …I amuse myself sometimes ;)  But seriously…Its Tuesday. It feels like its much later in the week than that. I am not sure why. Tonight, Angel and I are going to see a movie “30 Minutes or Less”…which could be funny or really really stupid. We shall see.

Paleo Mini Quiche

3 Eggs

1 Green Onion

2 Bacon strips

1 slice Blackforest Ham

½ cup Coconut Milk*

¼ cup Daiya Cheddar Cheese**

½ tsp Coarse Sea Salt

½ tsp Black Pepper

pinch Nutmeg

Coconut Oil Spray

For the Crust:

1 cup Golden Flaxseed Meal

1 cup Almond Flour

1/3 cup Walnut Oil

1 Tbsp Water

½ Tbsp Baking Powder

pinch Coarse Sea Salt

*We use full fat coconut milk.

**Or cheddar cheese if you do dairy.

Preheat the oven to 350 degrees Fahrenheit.

Spray a metal muffin tin (6) with coconut oil spray. Mix all of the crust ingredients together in a bowl. When mixed throughout, press into the greased muffin tins. I like to shoot for thin, a little less than ¼” thick. Set aside.

Blend the eggs, coarse sea salt, black pepper and nutmeg together in a food processor or blender and pour into a bowl.

For the bacon, I like to dice it, cook it and drain the grease (to use for something like scallops!) before I add it to the eggs, but if you want to just cut the bacon into chunks and add it to the egg mixture raw, it will cook all the same. Your choice.

So we have our bacon in our egg mixture. Now chop the green onions and ham and add to eggs. Then stir in the cheese and coconut milk.

Spoon the egg mixture into the pressed cups – the higher you fill them, the bigger the quiche.

Bake on the middle rack for 30 minutes (for me, it was exactly 30). The cups will just pop out with a knife.

This recipe makes 6 quiches. I like to freeze them for a quick breakfast later. The best way to re-heat is to heat the oven to 350 degrees Fahrenheit and cook them for 15 minutes. If you don’t have that sort of time, you can microwave them too and they’re pretty delicious…I just had one this morning!

This recipe can easily be made Vegetarian, just omit the meat!

Makes 6 quiches

Try this recipe with our Paleo Pancakes for a Paleo feast!