Breakfast Quiche with Broccoli and Ham

broccoli-ham-breakfast-quiche

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
 
Ingredients
  • 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
Instructions
  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.
Notes
Tip: I always undercook food, you can always put it in the oven for longer.
Nutrition Information
Serving size: 4-6

4 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.

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