When I set out to make a savory version of my Paleo pie crust, pretty much the only thing I had on my mind was to make the ultimate Paleo Quiche. I really love quiche and it is one of the foods I’ve been missing the most!
At some point a couple of years ago, I became a bit obsessed with how to make the perfect quiche. My goals for this Paleo quiche were to keep it Gluten Free, Grain Free and Dairy Free but truly mimic the taste and texture of a “regular” quiche.
When it comes to quiche, it all about the cheese and the ratio of egg to milk. Many traditional quiche have a nice amount of shredded cheese on the bottom (between the crust and the egg filling), and a nice amount on top of the quiche. The cheese on top is one of the things that makes the quiche look attractive and not just like an overcooked omelette. To achieve a “pretty” quiche without the cheese on top, I set aside a decent amount of filling and strategically placed a bit on top so it would bake into the top and not under, creating a visual very similar to a cheese quiche.
The proper egg to milk ratio is what lends that inherent creaminess and silkiness to most quiche. Since this is a Dairy Free Quiche and I planned to use full-fat, canned coconut milk, I knew that I was going to have to amp up the spices and make sure the fillings were very flavorful. My goal was that the coconut milk taste would not be detected by “non-Paleo” Eaters. Score!
This quiche went over to rave reviews from the Paleo and non-Paleo testers. Not only did everyone equally love it but there was agreement that the crust was great, you couldn’t taste coconut and it “looked” like there was melted cheese on top.
NOTES:
- I chose the ingredients for the filling based on how they would balance out the flavor of the coconut milk so note that if you decide to substitute any ingredients, you may not have the same results.
Did you make this recipe? Please give it a star rating below!
Paleo Quiche with Chorizo and Spinach. Gluten Free, Grain and Dairy Free Quiche Recipe with a Flaky, Light Crust!
- 1 precooked and cooled Savory Paleo Pie Crust
- 3/4 pound crumbled chorizo sausage cooked and drained
- 8 ounces organic spinach cooked and drained
- 2 medium shallots thinly sliced and sauteed
- 4 large eggs
- 1 1/2 cups full fat canned coconut milk
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
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Start by cooking the ingredients for the filling (sausage, spinach and shallots). I used a large non-stick frying pan and cooked the sausage first then removed it with a slotted spoon and cooked the spinach and shallots in the sausage fat. Make sure to drain the sausage, spinach and shallots well, squeezing out any extra liquid as it can affect the texture of your filling. Once done, set aside to cool (and continue draining).
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Set your oven racks to middle and lower 4th position. Place an empty baking sheet on the lower 4th rack (to catch any run over that may happen) and preheat oven to 350F. In a large mixing bowl, combine eggs, coconut milk, salt and pepper.
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Whisk until foamy. Add in about 3/4 of the cooled and drained filling mixture, reserving the remaining 1/4 to "top" the quiche.
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Pour egg mixture into crust and gently place remaining filling by hand on top of quiche, taking care not to submerge these pieces as you want them to stick out just a bit so they bake into the top.
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Place quiche in oven in the center of the middle rack (with the empty baking sheet centered on the rack below) and bake undisturbed for 45 to 50 minutes. The quiche will rise quite a bit and may even foam over the sides. Remove to a cooling rack (you can see the rise here and how it settles after cooling in the next picture).
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Allow to cool for at least 20 to 30 minutes, serve! If you prefer your quiche chilled, place in the refrigerator after the initial cooling time and serve within 24 hours. To reheat, preheat the oven to 250F and heat for about 20 to 30 min until warm throughout. Enjoy!
Recipe Makes 1 9 1/2 to 10 1/2 Inch Quiche. Suggested Serving Size is 1/8 of Pie.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Do you think these could be made into crust less mini quiche using a muffin tin? I haven’t cooked with coconut milk before, so I was trying to figure out ifthe recipe would need to be altered and what time to cook it for.
Hi Ilene – I think so but I haven’t tried it myself so I can’t help with an accurate cook time. If you make it, come back and let us know!
Thanks so much for this recipe! I tired it this weekend looking for a dairy free quiche and of course was nervous it would turn out coconutty but it was great and everyone enjoyed!
Yay Tamar! So glad to hear it 🙂
Am making this for my little boy birthday – do you think it will freeze ok?x
Hi Ria,
I haven’t tried freezing I am not sure. Happy Birthday to your little boy!
I made a version of this quiche (for the 6th or 7th time) this weekend; today’s was Mexican-inspired with cumin and chile powder, fire roasted tomatoes, onion and green chiles. Your original is still the best, with regular or soy chorizo. Versatile and delicious, the quiche is a crowd pleaser for all (including those who can eat regular quiches) and was the centerpiece of our festive brunch — along with salmon tacos and cinnamon chip dairy-free ice cream (a recipe I hope to post some day). Thanks for all your great recipes. Hope you are having a wonderful Mother’s Day!
Hi Cindy! Sounds like a wonderful day. So glad you enjoy this recipe and thank you for taking the time to comment and let me know 🙂
Got some great El Salvadoran chorizo without a clue of what to do with it, Googled paleo chorizo, got your recipe, ermergerd good!
Nice Wendy! Thanks for taking the time to let me know and so glad you liked it 🙂
This is a great recipe and incredibly versatile. For the crust, I have yet to find palm shortening, but substituted ghee. I was out of tapioca flour, so I used a mix of arrowroot and coconut flour. It came out perfect. I also used 1/2 coconut cream and 1/2 almond milk for the filling…delicious! Thank you!
You can always order the palm shortening online from Amazon but it sounds like it worked really well with your changes so stick with that! 🙂
You can always order the palm shortening online from Amazon but it sounds like it worked really well with your changes so stick with that! 🙂
I made this quiche today following the instructions exactly with the exception of: (1) I used six pieces of Applewood smoked bacon in place of chorizo (2) I caved and added a small amount of Swiss cheese, which I think was highly unnecessary. This is a solid, delicious, and uncomplicated recipe. Try it.
Thank you for the feedback Jessica! I really appreciate you taking the time to comment 🙂
making again this weekend. Solid recipe with tons of flavor.
So glad you love this Kristina! Hope you and your family are doing well! xo
Has anyone substituted almond milk?
Not that I know of Nicci but if you do, come back and let us know how it works out! 🙂
Not that I know of Nicci but if you do, come back and let us know how it works out! 🙂
It turned out great and the party guests were extremely happy! I used regular whole milk and added some spices like paprika just to make it a little more Spanish since that was the theme. Thanks again….I will be following to see more from you!
So glad to hear it Brad! Thanks for letting me know 🙂
So glad I found this! Making paella this week and looking for a hearty side since there are 6 people dining and my pan is not big enough. I will let you know how it goes!
How did it turn out Brad?!
This was DELICIOUS! I made it this past weekend & brought it to work yesterday to share and it was a huge hit! Followed the recipe exactly – no modifications – and it was great! Thanks! 🙂
So great to hear it Alicia! Thank you for taking the time to comment and let me know 🙂
Paleo is the way my family eats and this recipe was wonderful and a great addition to our favorite meals.
So glad to hear it Tricia! Thanks for taking the time to let me know 🙂
I was so delicious! we will definitely be making this regularly 😀
Great! 🙂
we substituted bacon for the chorizo, and a coconut flour crust due to my husbands allergies, it’s in the oven right now, it smells so good!
Hope it worked out with the substitutions!
Love this flavor combination! And great photos.
Thank you so much Lea Ann! 🙂
Alyssa, great recipe and photos. Everything looks delicious. Thanks for sharing (I might just have to make this for dinner tonight!) 🙂
Thanks Valerie! If you make it, come back and let me know how you liked it 🙂
What a pretty quiche Alyssa – I’d never guess it was paleo!
Thank you Jeanette! 100% Gluten Free 🙂
Alyssa, your quiche is calling my name! Thank you for sharing your recipe. I can’t wait to try it! It really looks delicious. 🙂
I hope you love it Hannah!
Totally going to make this when it’s garden spinach time, looks great!
It will be awesome with garden fresh spinach!
what a gorgeous and perfect looking quiche!!! LOVE this! and totally applaud you on this ultimate and perfect Paleo Quiche!!
Thanks Alice! Perfect for feeding a crowd 🙂
I don’t know much about the paleo movement but this quiche looks so good it would make anyone into a convert
Thank you Sandra!
Alyssa,
You’ve done a fabulous job making over this recipe–it looks amazing!
Thanks so much Kirsten!