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Veggie-Packed Paleo Quiche


  • 1 grain free pie crust (pre-baked)
  • 1 package frozen spinach (about 1 cup, defrosted and drained)
  • 1 large red bell pepper (reserve 6-8 slices for decoration, if desired, sliced)
  • 1/4 cup very thinly sliced sweet onion, loosely packed
  • 2 Tablespoons nutritional yeast, optional, or replace with cheese of choice
  • 1 Tablespoon chopped fresh herbs, optional
  • 12 whole eggs
  • 2 Tablespoons unsweetened vanilla almond milk or full fat coconut milk
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarse ground black pepper


  1. Preheat the oven to 350F.
  2. Toss together the spinach, bell pepper, onion, nutritional yeast and fresh herbs, if using.
  3. Add to pre-baked crust.
  4. In the bowl that you used to mix the veggies, whisk together the eggs, milk, salt and pepper.
  5. Pour egg mixture over veggie mixture and garnish with reserved red pepper slices.
  6. Bake for 60-75 minutes or until crust is browned, top is domed and has a sheen to it, and center is firm.
  7. Cool slightly before serving, and completely before storing in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Recipe Notes

Grain free crust recipe here

This dish is pretty basic, but hugely adaptable. Here are a few suggestions...