Quiche is defined as a baked flan or tart with a savory filling thickened with eggs. It can be served as your paleo breakfast, as leftovers (cold or warm) for lunch or as dinner.
Although I prepared this paleo quiche for brunch, it would definitely make for a satisfying dinner. And because it’s crustless you only have to do a little chopping and whisking before you transfer the ingredients to the oven and it does the rest of the work for you.
When my friends Ana & Spencer were over at our house for another Paleo MX cooking marathon weekend, Ana & I had prepared so many recipes Friday & Saturday but on Sunday morning we didn’t want to eat any of them for breakfast.
So I went to the kitchen and whipped up this quiche with some of the extra ingredients we had lying around.
This recipe for me was a no brainer. I literally had half a sweet potato and some leftover red onion waiting to do something with and I knew those flavors would definitely go well together. I had never thrown sweet potato into a quiche prior to this recipe, so I made sure to cut it up into small matchsticks so it would cook faster. The thicker something is cut, the slower it is to cook.
I had previously put avocado in a different paleo quiche recipe so I knew that would add creaminess to the flavor.
What To Serve With Quiche
If you’re serving this paleo quiche for dinner I’d highly recommend a side salad along with it and if you’re serving it for breakfast a salad would totally work as well!
It is definitely filling to serve all on its own but if you’re serving more than 2 people, sides would be appropriate.