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This paleo spinach quiche is loaded with flavor! Crispy bacon, onions, garlic and spinach are baked with a creamy egg mixture in a grain free and paleo pie crust. This quiche is sure to become a favorite for brunches and works as a make-ahead breakfast too!
Whether it’s brunch or dinner, quiche is one of my favorite savory recipes of all time. Can you really beat a flaky pie crust filled with all the goodies you love?
Sure, I know that when you think “quiche” you’re probably also thinking about cheese. Trust me – I used to LOVE (LOVE!!) a cheesy quiche Lorraine before I realized how much dairy and I don’t get along.
But a paleo quiche loaded with veggies, bacon (or turkey bacon!) and a creamy egg mixture all in a flaky grain free pie crust will win you over fast. No cheese required!
What You Need to Make Paleo Spinach Quiche
This spinach quiche requires simple ingredients and is easier to make than you might think!
Here’s what you’ll need to prepare the spinach quiche:
For the Crust:
almond flourtapioca flour grass fed butter, ghee, or palm oil shortening {for dairy-free)fine sea saltcoconut sugar, or other granulated sweetener (just a teaspoon)1 large egg
For the Filling:
bacon (or turkey bacon) frozen spinach Sea salt and black pepperoniongarliceggslight coconut milk or plain nut podsnutritional yeast (for flavor, optional)
How To Make Paleo Spinach Quiche
Prepare the crust first. In the bowl of a food processor, pulse together all crust ingredients except for the egg, then add the egg and pulse until a dough forms.
Gather the dough into a ball (it will be sticky) wrap it in plastic wrap and chill in the refrigerator for at least an hour or up to a day in advance.
Preheat your oven to 375° F. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Place the chilled dough on the parchment and cover with another sheet of parchment.
From the center, roll the crust out into an 11-12” disk. Remove the top piece of parchment to flip the dough into the pie dish. Slowly remove the remaining parchment and gently press the dough into the dish.
Repair the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Prick all over with a fork, and bake in the preheated oven for 10 minutes, until just set.
Meanwhile, prepare the quiche filling. Heat a large skillet over medium high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 Tbsp if the bacon fat.
Lower the heat to medium low and add the onion to the skillet. Cook about a minute, until soft, then add the garlic and cook another 30 seconds.
Add the thawed spinach and sprinkle lightly with sea salt and black pepper. Cook, stirring, to heat through.
In a mixing bowl, whisk together the eggs, milk, salt and pepper, and nutritional yeast until well combined.
Add the spinach mixture to the bowl, then pour into the partially baked crust. Bake in the preheated oven for about 30-35 minutes or until the center is set. Cover the top with foil if the crust begins to brown too much.
Allow the spinach quiche to sit at room temperature for about 15-20 minutes before slicing and serving.
Tips for Working with Paleo Pie Dough
Whether you’re using grass-fed butter, ghee, or palm shortening, it’s essential that the fat is chilled in the refrigerator or freezer before beginning. This step keeps the dough from becoming overly sticky when it forms and will make it easier to gather it into a ball and wrap it up to chill.
Since paleo dough lacks gluten, it till breaks far more easily than traditional pastry dough and is also stickier. It helps to roll the dough between two sheets of parchment paper, using a little bit extra tapioca flour if needed.
I like to then remove the top sheet of parchment and place my pie dish face down on the rolled out dough. Then simply flip and remove the parchment.
You’ll still see after flipping it into the dish that the dough has a tendency to break.
Luckily, it’s also easier to repair than traditional pastry dough. You can’t “overwork” the dough, so repairing it as you press it into the pie dish is totally fine.
Work with it gently and patiently, and if it gets too sticky, place it in the fridge or freezer for a few minutes to firm it up. The end result is a deliciously flaky, grain free pie crust!
I hope you’re ready for a delicious brunch treat that feels totally indulgent but is made with clean, healthy ingredients!
Time to get started on the dough for our spinach quiche – grab your ingredients and let’s go!
Spinach Quiche with Bacon {Paleo, Gluten Free, Dairy Free}
Spinach Quiche with Bacon {Paleo, Gluten Free, Dairy Free}
This paleo spinach quiche is loaded with flavor! Crispy bacon, onions, garlic and spinach are baked with a creamy egg mixture in a grain free and paleo pie crust. This quiche is sure to become a favorite for brunches and works as a make-ahead breakfast too! Prep Time: 30 minutesCook Time: 40 minutesChilling Time: 1 hrCourse:Breakfast, BrunchCuisine:Gluten-free, PaleoKeyword:dairy free, paleo, pastry, pie, quiche, spinachServings: 8 slices
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Ingredients
Crust:
1 1/4cupsblanched almond flour3/4cup + 2 Tbsptapioca flour1/2cupgrass fed butterghee, or palm oil shortening {for dairy-free), cold, and cut or broken into pieces1/2tspfine sea salt1tspcoconut sugaror other granulated sweetener1large egg
Filling:
6-8slicesbaconor turkey bacon10ozfrozen spinachthawedSea salt and black pepper1small oniondiced3clovesgarlicminced6large eggs1/2cuplight coconut milkshaken, or plain Nut Pods1/2tspsea salt1/4tspblack pepper2Tbspnutritional yeastoptional
Instructions
Prepare the Crust:
In the bowl of a food processor, pulse together all crust ingredients except for the egg, then add the egg and pulse until a dough forms.Gather the dough into a ball (it will be sticky) wrap it in plastic wrap and chill in the refrigerator for at least an hour or up to a day in advance.Preheat your oven to 375° F.Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Place the chilled dough on the parchment and cover with another sheet of parchment. From the center, roll the crust out into an 11-12” disk. Remove the top piece of parchment to flip the dough into the pie dish. Slowly remove the remaining parchment and gently press the dough into the dish.Repair the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Prick all over with a fork, and bake in the preheated oven for 10 minutes, until just set.
Prepare the filling:
Meanwhile, prepare the quiche filling. Heat a large skillet over medium high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 Tbsp if the bacon fat.Lower the heat to medium low and add the onion to the skillet. Cook about a minute, until soft, then add the garlic and cook another 30 seconds.
Add the thawed spinach and sprinkle lightly with sea salt and black pepper. Cook, stirring, to heat through. Crumble the cooked bacon into the skillet with the spinach.
In a mixing bowl, whisk together the eggs, milk, salt and pepper, and nutritional yeast until well combined.
Add the spinach and bacon mixture to the bowl, then pour into the partially baked crust. Bake in the preheated oven for about 30-35 minutes or until the center is set. Cover the top with foil if the crust begins to brown too much.
Allow the quiche to sit at room temperature for about 15-20 minutes before slicing and serving. Enjoy!
Recipe Notes
Nutrition is for 1 serving based on a total of 8 servings in one 9″ quiche.
Nutrition
Calories: 447kcalCarbohydrates: 32gProtein: 13gFat: 32gSaturated Fat: 12gCholesterol: 185mgSodium: 594mgPotassium: 276mgFiber: 4gSugar: 2gVitamin A: 4718IUVitamin C: 3mgCalcium: 113mgIron: 3mg
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Want More Paleo Brunch Recipes? Try One of These!
Paleo Quiche with Butternut Crust
Italian Breakfast Casserole
Veggie Quiche with Caramelized Onions and Bacon
Bacon Sweet Potato Waffles
Breakfast Casserole with Hash Brown Crust
Sweet Potato Hash with Sausage and Eggs
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