Breakfast Quiche with Broccoli and Ham

Breakfast Quiche with Broccoli and Ham - Healing and Eating

So this was my first attempt at quiche and I was very happy with the finished product. I could have mixed the eggs a bit better, but it tasted great and that’s what counts, right? I used my favorite Paleo Pie Crust recipe from Elana’s Pantry, although to be honest, it’s the only one I’ve ever made. It’s crazy easy with a food processor, and dairy and grain free. Need I say more? I’ve also used this recipe to make a paleo pumpkin pie, ever since then I’ve wanted to try to make paleo quiche.

Breakfast Quiche with Broccoli and Ham
Prep time
Cook time
Total time
  • 3 tbsp of water
  • 8 eggs
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 2 cups of broccoli chopped small
  • 2 cups of red onions
  • 2 cups of ham
  • 1 tsp of coconut oil
  1. Bake pie dish for 5 minutes on 350 degrees fahrenheit.
  2. Lightly steam broccoli for a couple of minutes, should turn a pretty bright green. Set aside.
  3. Saute chopped red onions and chopped ham in coconut oil. If ham is fatty skip coconut oil, the fat will render and be enough.
  4. Add veggies to lightly baked pie crust.
  5. Then whisk eggs and water and add over veggies. Water helps make eggs fluffy, so does baking soda. Other recipes I googled use almond and coconut milk. Your pick.
  6. Bake for 25-30 minutes or until desired firmness.
Tip: I always undercook food, you can always put it in the oven for longer.
Nutrition Information
Serving size: 4-6

19 thoughts on “Breakfast Quiche with Broccoli and Ham”

  1. Made it and really like it.

    I used chard and mushrooms as the adds and modified the paleo pie crust by adding flaxseed meal in order to improve the omega 3 to 6 ratio given that eggs (I use omega-3 enriched) and almonds both contain significant amounts of omega 6.

    I’ve also frozen and then reheated portions and find it makes a great supper, filling and tasty, high protein and fat and low carb, but significant fibre.

  2. Just what I needed — no dairy and no specialty milks, either. I did have some homemade broth, though, and put that in instead of the water. Hubby loved it. He was so happy to have quiche again!

  3. where is the recipe for the pie crust? you just say “pie dish” and there is nothing about making a crust even tho i see one in the pic.

  4. Hi. Did you bake the pie crust for 8-12min as per recipe and then a further 5mins before filling? or only 5mins? Thanks

    1. Since this was my first attempt at quiche, I prebaked it for five minutes without any filling first, but I’ve made this often and now just skip that step, and bake everything pie and filling together at 350 degrees for 35 minutes or until desired firmness.

      1. Great, thanks so much for your prompt reply. I’m going to try this combo of Elana’s Pantry Paleo Pie Crust and your filling tomorrow :)

  5. I made this last night and it was almost a disaster. The crust was great. I did prebake it the full 10 minutes. Once it cooled I added the feelings and the eggs. But even using a deep dish pie crust, the 2 cups of onions, 2 cups of broccoli, and 2 cups of ham (I use smoked turkey ), filled the crust so much there was not enough room for all eight eggs mixed with water (I used almond/cashew milk). The broccoli was floating on the top and ended up being a little bit more crispy that I might have liked but not in edible. I did put a tray under it so that if it’s build any further it would make a mess in the oven. It stayed pretty self-contained. I ended up baking it for 40 minutes so that the center would be completely cooked. I have to say that I wasn’t expecting a great outcome when I cut it this morning. But it was absolutely fabulous. Nice and creamy in the center and delicious flavor throughout. Apart from salt-and-pepper I added the traditional few greetings of fresh not Meg and a sprinkle of cayenne pepper. Thank you for sharing the recipe! But I think I will update the proportions next time.

  6. This looks delicious. Can it be made “crustless”? Any idea how it might change the cooking time or temperature? Help?

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