Low Oxalate Quiche (Gluten-free, Paleo)

side angle view of super golden brown just baked low oxalate crustless quiche with roasted asparagus on the top

Low Oxalate Quiche (Gluten-free, Paleo)

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.

Course Breakfast, Brunch, DInner

Cuisine American, French

Keyword gluten-free, grain-free, keto, low carb, low oxalate, paleo, quiche, whole30

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 231kcal

Author Megan

Cost $7

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
1-1/2 cups frozen corn
2/3 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