I’ve been wanting to make quiche for sooooooo long!!! But I couldn’t, or at least I thought I couldn’t, because every recipe made a big (read: normal) size quiche that would be too much to eat by myself (Anthony “doesn’t do” quiche… Or eggs in general, really). So I put it off until I discovered this gem of a recipe for Paleo Mini Quiche by Jess over at Paleo Grubs. Needless to say, I was super excited! Way more excited than anyone should ever be over quiche, I imagine. But that’s neither here nor there.
I figured if Jess’s recipe made 12 cupcake-size quiche, I could just scale it down and divide among a couple of bigger ramekins for a grown-up breakfast portion. It worked marvelously! I adapted her recipe ever so slightly to use ingredients I had on hand and fit into two 8-ounce ramekins (with a little filling left over). In fact, you could probably even make a thinner crust and easily make 3 8oz. portions with all the ingredients I’ve listed. This recipe is so simple to make and very easy to adapt to whatever you like or have in the fridge. For this version, I went with a spring green theme: kale, chard, and spinach (my “power green” mix) with some mushrooms, garlic and onion. I’m thinking sundried tomatoes and basil next.This paleo quiche for two thing is pretty cool!
You can add cheese to these (like I did) but that would make them un-paleo. Either way, they’re delicious. And you should make them. They just scream weekend breakfast in bed! Nose game for who has to get up to make them!
- 1 cup almond flour
- 1 egg
- 2 eggs
- ½ cup unsweetened plain almond milk
- ⅓ cup thinly sliced baby portobellos
- ⅓ cup fresh chopped kale/chard/spinach blend
- 1 teaspoon minced garlic
- 2 tablespoons diced yellow onion
- 1 teaspoon herbes de provence
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon chopped fresh thyme, for garnish
- Preheat the oven to 375 degrees F and spray two 8oz. ramekins with olive oil cooking spray.
- In a small bowl, lightly beat the egg and mix in the almond flour until a dough forms. Spoon half of the dough into each prepared ramekin and press it evenly onto the bottom and sides of each ramekin to form a crust. Bake the crust for 15 minutes until light golden brown.
- While the crust bakes, whisk together the remaining ingredients to make the quiche filling. Divide evenly among the 2 baked crusts (you may have extra) and bake another 20-25 minutes until set.
- Let the quiche cool about 10 minutes before serving. Serve warm.