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One way to make egg-less quiches is with sprouted nuts or seeds and no cheese or dairy.
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Paleo Egg-free Quiche (GAPS-friendly)

This Paleo Egg-free Quiche is perfect when you can't have eggs. Still enjoy a creamy custard and favorite fillings in this nutrient-dense, allergy-friendly savory treat! Dairy-free and GAPS diet-friendly.
Course Breakfast, Brunch, DInner
Cuisine American, French
Keyword dairy-free, egg-free, gaps diet, grain-free, paleo, quiche
Prep Time 1 hour
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 434kcal
Author Megan
Cost $8

Equipment

  • pie plate
  • oven

Ingredients

Crust of Choice: Paleo + GAPS Crust HERE, or Paleo Tiger Nut Crust HERE (Do NOT bake pie crusts ahead of time.)

    Filling

    • 1 bunch asparagus 2" cut from bottom of stalks, then cut into 2" sections
    • 1/2 lb mushrooms , sliced (shiitake, button or crimini)
    • 1-1/2 cups macadamia nuts soaked overnight (Place in bowl, cover by 2" with water; strain to use.)
    • 3/4 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 1/4 teaspoon turmeric powder
    • 1 teaspoon sea salt , divided
    • 1 clove garlic cut in half

    Tahini-Lemon-Dijon Topping

    • 1/4 cup tahini
    • 2 Tablespoons water
    • 4 teaspoons lemon juice fresh
    • 1 clove garlic crushed
    • 1 teaspoon Dijon mustard
    • 1/2 scant teaspoon sea salt
    • 1/4 teaspoon turmeric
    • 1/8 teaspoon each: paprika , cumin, dill and black pepper

    Instructions

    Pie Crust

    • 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, 1/2 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 1/2 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 1/3 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 2/3 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.

    Tahini-Lemon-Dijon Topping

    • 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.

    Nutrition

    Calories: 434kcal | Carbohydrates: 11g | Protein: 11g | Fat: 40g | Saturated Fat: 5g | Sodium: 461mg | Potassium: 334mg | Fiber: 14g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 3mg