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Paleo Crustless Quiche

Tina's Crustless Quiche

As I mentioned in my Paleo Gluten-Free Quiche recipe, I used to not be a quiche fan, but now I’m a bit obsessed.

Note: When eggs are used in any recipe and not specified in terms of size, always use large and NEVER use jumbo. The jumbo eggs can turn your muffins into wet mush, your cookies into an goop, and on and on. Always use room-temperature eggs.

Note: This recipe is excellent  the next day heated and served with any types of salsa or sliced avocado. Yum!

Crustless Quiche

Cook/Baker:
When I used to eat grains, my favorite part of the quiche sometimes was the crust itself. Who would’ve ever thought that I’d come up with a quiche recipe that was crustless? I swear by it though! This makes an amazing paleo breakfast . I like to make a nice big, hearty quiche on Sunday nights and enjoy the leftovers into the coming week for breakfast and lunch. What a treat!

Ingredients

  • 1 whole package of bacon
  • 1 large onion
  • 6 large eggs (room temp)
  • ½ cup coconut milk or raw, grass-fed milk or half and half
  • ¾ cup shredded Daiya cheese (Jalapeno is preferred)

Instructions

  1. Preheat oven 425 degrees
  2. Bake bacon on rack in oven or pan fry, let cool. Drain.
  3. Chop ¾ cups of small pieces of bacon.
  4. Slice onion into thick round pieces leaving in ringlets.
  5. Brush with oil of your choice.
  6. Place on a rack in a Pyrex dish or a roasting rack and bake about 15-20 minutes until soft and shiny.
  7. Some will be crisped and some will be moist. The variety blends well with this dish.
  8. Place bacon in greased pie dish and top with whole onions.
  9. Whip eggs and milk with a hand mixer.
  10. Pour over onion/bacon mixture.
  11. Add shredded paleo friendly Daiya cheese and push down into the eggs a bit. (use any cheese you like if you are on dairy)
  12. Bake 20-25 minutes.at 425 degrees
  13. Turn oven down to 325 degrees.
  14. Cover dish lightly with tin foil, place back in oven for about 15 minutes more.
  15. Uncover dish and place in oven for another 5 minutes ( if needed).
  16. Done when light firmness and a “spring back” feel in middle.
  17. Let cool slightly.
  18. Enjoy!
Notes
This is delicious as a “leftover” the next day and served as a breakfast dish or with a salad for a lunch. Yum!

From my kitchen to yours,
Tina Turbin

About Tina Turbin

I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.

7 thoughts on “Paleo Crustless Quiche

  1. Joan Scholl

    Tina, Help please….your recipe for crust-less quiche looks great, but seems something is missing: step #12 says to turn down oven to 325 degrees. Please let me know what the initial degrees should be (should be mentioned in Step #5?)

    Thanks!

    Reply
    1. Poster

      Hi Joan,
      Thank you for your question. This recipe has been adjusted to provide the missing data. I hope you enjoy your quiche! If you want to share pictures, I always love to see them! This recipe is great for brunch with a side of fruit, too!

      Reply
    1. Tina Turbin Post author

      Hi Maxine,

      It may change the recipe a little as coconut has some fats in it, so just keep that in mind if you plan to swap it out.

      Reply
    1. Tina Turbin Post author

      Hi Connie, I am sure you can but keep in mind coconut has various degrees of fats. It may change the recipe a tad.

      Enjoy!

      Reply

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