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Bacon and Onion Eggless Quiche (Paleo, AIP)

Author: Michele
Servings: 8 servings
Missing quiche when you can't have eggs? Need a portable, easy make-ahead breakfast option? This eggless quiche is a delicious choice! Crispy bacon, sweet caramelized onions, and nutrient-dense zucchini all add to the wonderful flavor of this dish. Eat for breakfast, lunch, or dinner! Paleo and AIP-friendly
*This recipe has been adapted from one of my favorite Paleo Running Momma recipes - Bacon, Caramelized Onion, and Veggie Quiche
*This recipe is included in my AIP Breakfasts Book
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Chilling Time 3 hrs
Total Time 4 hrs 10 mins

Ingredients
  

For the crust:

For the quiche:

Instructions
 

  • Cook the bacon over medium high heat until done.
  • Meanwhile, preheat the oven to 350 F. Sprinkle the gelatin for the crust over the water in a small bowl or measuring cup and let sit.
  • In a food processor, pulse the flours, baking soda, and sea salt together a few times. Then add the palm shortening and pulse a few more times. Finally, add the gelatin water mixture and run the food processor until the mixture comes together.
  • Scoop the mixture out into the pie pan and flatten into the pan using your hands. Bake for 15 minutes.
  • Once the bacon is done, remove from the pan and add the sliced onions. Cook for about 10 minutes on high, stirring occasionally, and then lower the heat to low and cook for an additional 10 minutes. Then add the mushrooms, zucchini and a pinch of sea salt. Stir and cook for 5 more minutes, then crumble the the bacon into the mixture as well.
  • In a large bowl, whisk together the coconut milk, 1/2 tsp sea salt, nutritional yeast, and gelatin.
  • Add the veggie mixture to the pre-baked pie shell, then pour the coconut milk mixture over it. It's ok if it doesn't sink in.
  • Bake for 30 minutes, then remove from the oven, let sit for 20 minutes to cool, then transfer to the fridge for another 3- 4 hours to set. Serve COLD - if you try to heat this it will melt. Seriously, I tried :-)

Nutrition

Calories: 354kcalCarbohydrates: 20gProtein: 6gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 11mgSodium: 528mgPotassium: 288mgFiber: 2gSugar: 2gVitamin A: 36IUVitamin C: 5mgCalcium: 18mgIron: 2mg
Course: Breakfast, Lunch, Main
Cuisine: French
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, autoimmune protocol, make ahead, meal prep, Paleo, picnic, portable
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !