In our modern day gatherings we face many dietary restrictions, however, one of the best ways to make guests feel welcome and known at our table is by cooking items that ALL can eat. We know that typically, special diet foods get a bad rep and that it can be overwhelming which lead us to make a change! What we aspire to do is to make flavorful, true-to-original recipes that all will WANT to eat as well.
With grain free, gluten free, paleo, and dairy sensitive ingredients, this flavor packed, paleo, loaded quiche is a crowd pleaser for any occasion! Whether you prepare it for brunch, prepare ahead for a weeknight dinner, or enjoy for a work-from-home lunch, this quiche will add some gourmet to any day! We hope you enjoy it a your table as much as we did at ours!
Pre-Heat Oven to 400 degrees. You will need a cookie sheet, a deep dish pie pan, & a mixing bowl.
I wish I could take credit for this crust, but I most definitely cannot! This blogger is the genius behind this crust recipe! Prepare this paleo crust as instructed. Since we are making a deep dish quiche, double the recipe.
If you don't have a deep dish pie pan, prepare two standard pie pans (1/2 of the crust recipe in one, 1/2 in the other). Roll out the crust to the best of your ability and place in the pan. I'll be honest, mine broke a little at this point- use your hands to mold and shape the crust if this happens!
On a cookie sheet, place the sliced peppers, diced onions, & quartered tomatoes. Spray w/ olive oil just to cover, OR drizzle with the 2 Tbsp of olive oil and a pinch of salt. "Blister" the vegetables in the pre-heated oven for 15 minutes. The goal is to get the vegetables about half cooked.
(Don't have these vegetables? The beauty of this recipe is you can replace them with whatever you have in the same quantity).
While the vegetables are in the oven, in a large bowl, crack the eggs, add the almond milk, dill, and pinch of salt & pepper. Wisk together until well combined. (IF omitting the cheese all together, add 1/2 tsp salt at this time).
When the vegetables come out of the oven, LOWER THE OVEN TEMPERATURE TO 350 DEGREES. Place the vegetables in the prepared quiche crust. On top of the vegetables, place the crumbled feta.
Pour the egg mixture over the vegetables and cheese in the pie crust. Carefully place the prepared quiche in the pre-heated 350 degree oven.
Bake for 50-60 minutes. At 50 minutes I begin to gently shake the pie pan with oven mitts- I look for movement in the center of the quiche. If there isn't any movement or loose egg, then it's ready! If it's loose in the middle, check every 5 minutes after that point. The crust may begin to brown at this time! The egg wash as listed in the crust recipe will prevent burning. Alternatively, place foil around the crust to protect it while the egg finishes cooking!
When the quiche is done, it's best to let it sit until room temperature before slicing, but not necessary! Store in the refrigerator in between enjoying. Quiche slices can be frozen for meal prep. Serve with sautéed vegetables, a mixed green salad, or fresh fruit!
Serving Size 1 slice
Servings 8