Bacon Quiche with Almond Flour Crust | PaleoWannaBe – Simple Paleo Recipes Done Simply


Makes 8 servings


For the crust

1 1/2 cups almond flour
1 egg
1 egg white

For the filling

6 eggs + the yolk from the crust
1 cup coconut milk
6 pieces of nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
1 cup fresh spinach
3/4 cup shredded swiss
salt and pepper

Garlic Béchamel Topping (Optional but freaking delicious!) See our bechamel recipe at:

1 tbsp grass fed butter
1 clove garlic minced
1 tbsp coconut flour
1 cup coconut milk
1/2 tsp salt


1. Pre-heat oven to 375 degrees F.

2. In a medium sized bowl, combine almond flour, egg, and egg white until “dough” starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles.
Bake crust for about 15-20 minutes, or until lightly golden brown (ours took 18 minutes).

3. While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside.
In the same pan, sauté onions and mushrooms until onions are translucent. Add spinach and cook down slightly.

4. In a medium saucepan melt the butter for the béchamel sauce on medium heat. Add the garlic and coconut flour. Make a rouille by frying until the mixture turns golden brown. Whisk in the coconut milk. Add the salt and simmer for 10 minutes.

5. In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper.

6. Pour egg mixture into pre-baked pie shell. Drizzle the top with béchamel sauce. You will only need a few tablespoons full. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose.

Allow to cool for about 15 minutes. Serve warm.


Post Author: Paleo Wannabe

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