Vegetable Quiche



9-paleo vegetarian quiche

By Tamorlan (Own work) [CC-BY-3.0], via Wikimedia Commons

Our nutrition concept is great for your wellbeing. But sometimes it does make you way too dependent on meat. Though our body needs protein, but heavy meat consumption can lead to its overdose which in turn can harm your body. So, sometimes it is essential to go meatless at times and opt for vegetarian dishes to ensure that a perfect balance is maintained in your body.

But is it really possible to chuck out the meat from your daily diet completely (even if it’s for a day), yet stay healthy at the same time? Though difficult, it’s not something completely impossible. A proper planning and adapting usual vegetarian dishes according to the guidelines will help you achieve this objective without disappointing your taste buds.

Ourvegetable quiche is a potential dish for your vegetarian venture. Quiche might appear to many as a strange choice for Paleo diet, given the presence of flour-based crust and cheese in it. But an almond meal crust and avoiding the cheese completely will surely clear the pent-up confusions and turn the quiche absolutely acceptable to even a hardcore paleo follower. Being a vegetarian quiche, it includes spinach, broccoli and green onion while it owes its creamy texture to the coconut milk in it. It might not be able to boast of its traditional fluffiness but it’s still delicious and super healthy.

The following recipe gives you a basic idea to bake a healthy quiche. So there is always a possibility to let your creativity take charge and experiment with other ingredients to make your quiche taste better.


Serves: 4

  • ½ cup almond meal
  • 7 eggs
  • 1 small yellow onion, peeled and finely chopped
  • 1 cup small broccoli florets
  • 3 garlic cloves, peeled and minced
  • 1 ½ cups fresh spinach leaves, chopped
  • 1 green onion, thinly slices
  • ¾ tsp baking powder
  • ½ cup coconut milk
  • Coconut oil, to grease
  • Sea salt and freshly ground black pepper to taste


  • Warm up your oven to 350 degrees F.
  • Crack the eggs in a large bowl and pour in the coconut milk.
  • Beat them together thoroughly, until they blend together to form a uniform, pale yellow mixture.
  • Toss in the veggies and sprinkle the baking powder, salt as well as ground black pepper over them.
  • Stir them all together until well combined and set aside.
  • Rub a small lashing of coconut oil into the sides and base of a 9’’ baking dish to grease.
  • Dust it with the almond meal to coat evenly and tilt the pan to make sure that the sides are coated too.
  • Tap to remove the excess and pour the quiche mixture into it.
  • Pop the dish into the oven and bake for 40 minutes or until it is baked through and the crust turns crisp.
  • Remove from oven and set aside to cool.
  • Run a sharp knife around the edge of the quiche to loosen it up and invert it onto a plate to demold.
  • Turn it over and slice it into thick wedges.
  • Serve warm.