When I used to live in paddington, on the long commute back home of a Saturday afternoon, I would occasional stop by a health store that was also a cafe, serving a whole variety of delicious vegetarian meals, in there glass fridge they would have a paleo quiche that on the rare occasion I would say F it, I’ll pay $9 AUD for one slice of this delicious goodness, I remember thinking, one day I will learn to make my own as the cost of one slice from this cafe is quite frankly a joke and lets be honest how hard can it really be to make?
This was about 2 years ago and I’m now getting around to making it up from scratch. I’m not sure why it took me so long to make a paleo quiche but I’m now thinking holy hell, this is an absolute game changer! I could potentially eat this everyday for breakfast, lunch and or dinner anytime! It’s so easy to make, inexpensive, SO SO nutritious and eating it is a pleasure! Already I’m fuelled with new ideas for different ingredients and flavours to experiment with. If you’ve got a spare 20mins in your day to prep up this king creation then you will be sure to fuel your insides with all the goodness this quiche has to offer for the week.
Lets get started…..
Add in whatever takes your fancy – these are the ingredients I baked inside;
- 1/2 Roasted Zucchini
- 1/2 Roasted Red onion
- 1 Garlic clove
- 1 cup Chopped Butternut Pumpkin
- 1/2 Beetroot
- Handful of Green Beans
- 1 cup of Button Mushrooms
- 1 TBSP Mixed seeds
- 1 TBSP Coconut flour
- 1 TBSP Gelatin
- 1 can Organic creamed coconut flesh
- 1 TSP Ground Coriander
- 1 TSP Ground cumin
- 4 Eggs
- 1 TBSP Filtered water
- 1 TSP Chilli Flakes
- Pinch of rock salt
- Black pepper to taste
- 1.5 cups of LSA Meal (linseed, sunflower seed and almond flour)
- Pinch of salt
- Black Pepper to taste
- 1 TSP cumin powder
- 1 TSP liquid coconut oil
- 1 TBSP Water
- 1 Egg
Starting with your veggies, I very thinly (the width of a sliver 5c coin) slice up the zucchini, beetroot, onion and button mushrooms and lay them individually in a cast iron baking dish in the oven for 10-15mins at 180C.
I place the butternut and green beans in boiling water and leave to soften for around 10min on a medium heat.
Whilst your veggies are cooking you can start to make up your batter, which consists of the eggs, cumin and coriander powder, salt, pepper, water, chilli flakes, coconut flour, gelatin, mixed seeds and coconut cream. Whisk these altogether with a hand held whilst to combine all the lovely flavours.
Set aside for a moment and start to make the quiche crust;
This is super easy to make, all you need is your pie tin/dish 23mm wide. In a large mixing bowl, combine all ingredients and mix until you have what resembles somewhat a dough ball.
Greece your pie dish with oil and place the dough ball in the middle and start to flatten down the crust with the back of a metal spoon.
Once flattened, prick the base with a fork and when your veggies have browned and crisped up to your liking, remove form the oven and place the pie dish inside to cook on a low heat around 160C for round 10mins – when removed the crust base should feel firm to touch. Set aside and leave to cool.
Next, when all vegetables are cooked through, including your butternut and green beans, place them into your coconut cream and egg filling.
Stir to combine and pour over the crust base, gently place inside the oven to cook for 15-20mins at 180C until the filling has risen, looks brown and firm to touch. Be careful when testing the texture, as it may still be very hot.
Once cooked through leave aside to set and cool for around 15-20min. I actually left mine to cool for a few hours, placed it the fridge and ate it cold for breakfast the following morning, it was fantastic! I’ll be completely honest I actually ate half of this quiche throughout the day as it was so tasty! I hope you enjoy it as much as I do!
Let me know if you have any comments or questions on this, id love to hear your thoughts.