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Low Oxalate Quiche makes an incredibly simple but gourmet dinner, breakfast, brunch or snack, and it’s very affordable. I love that the ingredients are easy to grab, high in protein and gentle to digest.
I can’t believe myself just how deliciously this recipe turns out. It tastes like the best quiche from a French restaurant — with that perfect egg custard, super creamy, flavorful and well balanced. Once you take the first bite, you’ll want to devour the rest.
This low oxalate recipe can be made with or without dairy. Depending on the version you make, this recipe is also Gluten-free, Paleo, Whole30 and Keto.
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Ingredients in Low Oxalate Quiche
This crustless quiche features eggs, heavy cream (or dairy-free milk of choice), a couple low oxalate veggies, coconut flour and baking powder.
This recipe comes together really fast to make a satisfying meal!
The veggies I like to use best are:
- white corn — But for Paleo: Use cauliflower rice
- lightly cooked asparagus
Variations
Use any veggies you like, if you need/prefer to replace any of the ones I’ve used.
For Low Oxalate veggie variations, check here.
Ingredients in the Low Oxalate Quiche I photographed:
- eggs
- heavy cream; for Paleo: creamy dairy-free milk (unsweetened)
- good salt
- coconut flour
- baking powder
- corn — I use frozen white corn.
- fresh asparagus — perfect each spring and summer!
How to make Low Oxalate Quiche
- Preheat oven to 350℉. Grease a pie dish with oil.
- In a medium-size mixing bowl, combine eggs, cream or milk of choice and good salt until well combined. Sift coconut flour and baking powder over the egg mixture. Whisk together well.
- Pour batter into the prepared pan and evenly sprinkle with chopped asparagus and the broken apart frozen corn. Use your fingers to lightly press down on veggies so they are wetted with the custard.
- Bake for 30 to 40 minutes, until golden browned all over, and center is very puffed.
Low Oxalate Quiche (Gluten-free, Paleo)
Equipment
- 9" pie plate or similar
Ingredients
- 6 eggs
- 1 cup heavy cream ; for Paleo/dairy-free: creamy dairy-free milk (unsweetened)
- 1 teaspoon good salt <-- See link for the "cleanest" best salt.
- 2 Tablespoons coconut flour
- 1 teaspoon baking powder
- 1-½ cups frozen corn
- ⅔ bunch asparagus , fresh, rough ends trimmed off, roasted in a little fat and salt (See Notes for how to roast asparagus.)
Instructions
- Preheat oven to 350℉. Grease a pie dish with oil.
- In a medium-size mixing bowl, combine eggs, cream or milk of choice and salt until well combined. Sift coconut flour and baking powder over the egg mixture. Whisk together well.
- Pour batter into the prepared pan, and evenly sprinkle with chopped asparagus and frozen corn. Use your fingers to lightly press down on veggies so they are wetted with the custard.
- Bake 30 to 40 minutes, until golden browned all over, and center is very puffed. Allow to cool at least 10 minutes before serving. This quiche is also good served room temp, (and leftovers are even good cold).
Notes
How to roast asparagus
- Preheat oven to 425°F.
- Place asparagus on a baking sheet. Pat the stalks dry if they're wet from washing. Drizzle olive oil generously over them, and sprinkle generously with salt. Use two spoons to toss and coat well. Spread asparagus out in a single layer.
- Roast for about 10 minutes, until browned in spots without being too soft or over-cooked.
How to store and reheat quiche
Cover, and store any leftover quiche in the fridge for up to 3 days. To reheat, preheat oven to 325°F. Loosely cover quiche if possible. Heat until hot through to the center, 15 to 25 minutes, depending on amount being reheated.Nutrition
You can Pin Low Oxalate Quiche here:
Emily @ Recipes to Nourish says
Such beautiful photos, I hope your family enjoyed it. Thank you dear friend!!! xo
Lindsey Dietz says
That quiche looks so stunning!
linda spiker says
What a gorgeous quiche! I can’t believe low allergy can make quiches with such great results. And I can’t wait to make it!
Jessica Fishman Levinson says
This is one of my favorite breakfast dishes! Such a great idea for healthy dinners too!
Jules says
Megan, this is one of the best quiches we’ve ever made! I just wanted to tell you. I grew up eating quiche made with heavy cream, so when I saw that version of your recipe, I wanted to make it. I’m low oxalate but the rest of my family isn’t. This was fabulous. I loved it with the veggies you chose too. It’s a new favorite for sure!!!