Paleo Quiche: With a Coconut and Tapioca Crust [Gluten free, Grain free]

I was asked yesterday whether I had a quiche recipe. And so it began… I had some time today (plus I’m on a DownDay) and thought I should just occupy myself in the kitchen, throw things together, and see what happens. I didn’t have enough almond flour so used coconut flour instead – this worried me because coconut flour tends to be very dry if not enough moisture is added to counter it. Plus, I promised myself I wouldn’t use too many flours this time around (for REBOOT) but this was too tempting!! I would therefore say that this is a ‘once in a while’ type of meal. Anyway, it’s an experiment, so experiment I did. Look at the result…


Ok, it worked! The crust could be thinner at the bottom, and taste wise, it was pretty awesome actually. Granted, it’s not a buttery, flaky shortcrust pastry, but hey, it holds together, doesn’t crumble into gazillion pieces when you cut into it, it’s not chewy, and best of all, it’s CLEAN! For the next time, I’ll try with almond flour instead to see if that makes a difference. This was the first time I’d attempted this, and really wasn’t sure if it would work, but am so pleased it has! It definitely needs a few more tries though before I can say for certain that yes, this is a keeper!

What you need

For the crust

1/2 cup coconut flour

1/2 cup tapioca flour

1 tblspn nutritional yeast

Salt and pepper to taste

3 Jumbo eggs

1/4 cup almond/coconut milk

2-3 tblspns ghee, melted

1 tblspn flaxmeal (optional)

Pinch of dried herbs (optional)

For the filling 

1 tin of tuna

1 courgette, grated

1/2 cup mushrooms, chopped

Salt and pepper to taste

3 eggs, whisked

1/4 cup almond/coconut milk

*The filling is entirely your choice!* 

What you need to do

For the crust

1. Preheat the oven to 190°C. Grease your pie dish (I use a loose bottom one  as this makes it a lot easier to remove the quiche from).

2. Add the dry ingredients to a mixing bowl.


3. Add the wet ingredients, and combine well to form a dough.


4. Press the dough out onto your pie dish, trying to make the surface as even as possible. Prick with a fork in a few places, and bake for about 5-7 minutes.

5. Remove from oven. Prepare your filling whilst the crust cools slightly.

For the filling

1. Combine your chosen ingredients (not the eggs and milk) in a mixing bowl.


2. Whisk eggs and milk together in a separate bowl, then add seasoning. Add to your filling ingredients.


3. Fill the crust with the egg mixture.

4. Bake for approximately 30-40 minutes (or until the egg has set).


5. Allow to cool, remove from pie dish (if using a loose bottomed one). Serve with a side salad for the ideal lunch time treat!


I am super excited about this recipe!! I most definitely will be using it again … And again … However, since this was the very first time that I put it all together, I want to try a few variations to see what works best! I’d say however, this is pretty much there already.

Here’s a pic of the underside of the crust.  

Gluten free? Dairy free? Grain free? Sugar free? Paleo!?!? Yep, this ticks all the boxes!

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