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This Paleo Egg-free Quiche is perfect when you can’t have eggs. Still enjoy that creamy custard, optional meat and favorite veggies in this nutrient-dense, allergy-friendly savory treat! Dairy-free and GAPS diet-friendly.
A quiche without eggs
What’s a quiche without eggs? — a quiche made with love for someone who can’t have eggs! And it’s delicious! My youngest son can’t have eggs; but we all can. I also have a daughter who can’t have dairy. Sooo … what’s a mama to do?
We can all enjoy this recipe with its delicious grain-free crust.
The custard for Paleo Egg-free Quiche
One way to make egg-less quiche is with soaked nuts or seeds, and no cheese or dairy. This way both my kids with different allergies can have the same meal.
Certainly you can add cheese if it’s tolerated. I soak my nuts first, to reduce phytic acid. It’s an easy overnight process which takes less than 5 minutes. (See the how-to below in the Recipe Notes section.)
The fillings in Paleo Egg-free Quiche
This lovely creamy hot savory treat is filled with mushrooms and asparagus.
Certainly, if anything is flexible, it’s a quiche. So if you want to fill yours with other veggies that you have, go for it!
Just sauté them a bit first, and they’re good to go.
You can also add chopped bacon, ham, cooked ground meat or other meats you like.
Leftovers of egg-free quiche
Leftovers are great cold or hot.
To reheat, simply place individual servings in 300 degree oven for about 20 minutes.
Paleo Egg-free Quiche (GAPS-friendly)
- pie plate
Crust of Choice: Paleo + GAPS Crust HERE, or Paleo Tiger Nut Crust HERE (Do NOT bake pie crusts ahead of time.)
- 1 bunch asparagus 2" cut from bottom of stalks, then cut into 2" sections
- ½ lb mushrooms , sliced (shiitake, button or crimini)
- 1-½ cups macadamia nuts soaked overnight (Place in bowl, cover by 2" with water; strain to use.)
- ¾ cup bone broth plus possibly 1 to 2 Tablespoons more to achieve the right consistency
- 2 Tablespoons avocado oil or preferred cooking fat
- 2 Tablespoons olive oil extra virgin
- 1 Tablespoon chia seeds
- 1 Tablespoon lemon juice fresh
- 1 Tablespoon gelatin
- 2 teaspoons nutritional yeast optional (omit for GAPS) or ¼ teaspoon turmeric powder
- 1 teaspoon sea salt , divided
- 1 clove garlic cut in half
- Preheat oven to 375 degrees Fahrenheit.
- Prepare pie crust of choice, but do not bake it yet.
Filling and Assembly
- Place nuts and broth into high-powered blender. Add olive oil, lemon juice, nutritional yeast, gelatin, ½ tsp. sea salt and garlic. Blend on medium-high speed 50 seconds, or until purée is totally smooth. Add 1 to 2 T. additional broth as needed so the blender can run smoothly. Set aside purée.
- Heat avocado oil in large cast iron skillet. Add mushrooms and remaining ½ tsp. sea salt, stirring briefly. Cover and cook over medium heat 5 minutes. Add asparagus, and sauté uncovered 5 more minutes.
- Turn off heat and optionally separate out the asparagus tips and ⅓ of the mushrooms for decorating the top of the quiche.
- Pour half the nut purée into chilled crust, spreading it out evenly. Top with all the asparagus stalks and ⅔ of the sautéed mushrooms, spreading the veggies out evenly. Spread final purée over these veggies and top decoratively with asparagus tips and sautéed mushrooms.
- Bake in preheated oven 30 minutes, or until edges are golden and center is cooked through.
- In a small mixing bowl, whisk together all of the ingredients, except the dill and black pepper.
- When the quiche comes out of the oven, spread it over the surface. Garnish with the dill and black pepper.
- Allow Quiche to rest 15 minutes if you wish to serve it hot, so the filling sets up and is sliceable. Or, serve it warm or chilled.