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This Paleo Bacon and Broccoli Quiche is savory and scrumptious with a dairy free filling and a perfectly flaky crust!
It is Easter week and my family requested I make this favorite Paleo Bacon and Broccoli Quiche for Easter Sunday. Every time I make this for friends or family, I always hear something like “but I thought you didn’t eat dairy?” I love to see their surprise when I say that yes this in fact is dairy free! Its creamy and savory inside is the perfect compliment to the flaky crust made with almond and coconut flour.
I love how simple and quick this recipe is, yet it feels very special. Pair it with a fruit salad and cinnamon rolls and you’ve pretty much made my kids dreams come true!
We love to have family or friends over for brunch on the weekends to feast and play chess or card games. I just always feel like quiche is the perfect thing to make. I will often make a bunch of crust and mix up the veggies I throw in for variation and fun. But promise me this, regardless of the veggies you swap just don’t leave out the garlic! The garlic mixed with the dairy free cream combo is what makes this quiche next level luxurious!
What I love about this recipe is that it tastes very springy and fresh but due to the bacon and broccoli I don’t have to worry about going to the store. I always keep those items in stock in my freezer so when we make last minute plans, I can whip this together and it feels very thoughtful. There’s something about quiche that feels very fancy and down to earth at the same time.
Yes, you can! Make it ahead and wrap with plastic wrap. Place in the fridge or freezer until ready to use. Can be stored in the fridge for 1 week or freezer for 1 month.
Yes! You can freeze the quiche it before or after baking. However, I find it much easier to freeze after baking. Wrap well with plastic wrap and freeze for up to 2 months.
Let me know if the comments below how you like this recipe!
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Paleo Bacon and Broccoli Quiche
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Ingredients
- 1 cup almond flour
- 3 Tablespoons coconut flour
- ⅔ cup tapioca flour
- ⅔ cup palm shortening
- 1 Tablespoon coconut oil
- 1 egg
- 1 teaspoon coconut sugar
- ⅛ teaspoon sea salt
Quiche filling
- 4 eggs
- ¼ cup green onion
- ½ cup cauliflower rice
- 1 cup frozen broccoli
- 6 slices bacon
- ½ cup canned coconut milk
- ½ cup mayonnaise
- ¼ cup nutritional yeast
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 garlic cloves, minced
Instructions
- Turn oven to 400 degrees.
- Line a baking sheet with parchment paper. Twist your bacon lengthwise and lay it on the parchment paper. Bake for 15 minutes or until tender and crispy.
- Lower oven to 375 degrees.
For the Crust:
- In a bowl mix together the dry ingredients.
- Add the shortening and oil and mix with a fork or pastry cutter.
- Add in the egg and continue to mix until you have smooth dough ball.
- Grease a pie pan and press the dough into the pan with your hands.
- Bake for 6 minutes at 375.
- Take crust out and lower the oven to 350.
Quiche filling:
- Chop the green onions and garlic.
- Cut broccoli and bacon so it is bite size.
- Open the can of coconut milk and stir well so that the liquid and fat mix well.
- In a medium bowl add eggs, mayonnaise, coconut milk, nutritional yeast, salt and pepper. Whisk until well incorporated.
- Add green onions, garlic, bacon, cauliflower rice and broccoli and stir well.
- Pour over semi-baked pie crust.
- Bake at 350 degrees for 40-45 minutes. Check at 35 minutes in case your oven goes hotter.
- Let cool for 10 minutes before cutting.
- Prep Time: 15 minutes
- Cook Time: 40-45
- Category: breakfast/brunch
- Method: baking
- Cuisine: american
Keywords: quiche, bacon quiche, dairy free quiche, paleo quiche
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