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Bacon and Onion Eggless Quiche

Missing quiche when you can't have eggs? Need a portable, easy make-ahead breakfast option? This eggless quiche is a delicious choice! Crispy bacon, sweet caramelized onions, and nutrient-dense zucchini all add to the wonderful flavor of this dish. Eat for breakfast, lunch, or dinner! Paleo and AIP-friendly
MAKE AHEAD: While time-consuming upfront, this is a great breakfast – all you have to do is remove it from the fridge and eat it. Literally, NO prep time to reheat or fuss with it. Just remove and eat.
You can store it in the fridge for up to a week or slice and put it in the freezer for up to 3 months (thaw in the fridge).
Prep Time10 minutes
Cook Time1 hour
Total Time4 hours 10 minutes
Servings: 8 servings

Ingredients

For the crust:

  • 1 tbsp Gelatin
  • 1/2 cup Water
  • 1 cup Tapioca Starch
  • 1/4 cup Coconut Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1/2 cup Palm Shortening or Lard

For the quiche:

  • 6 slices Bacon
  • 1 large Onion sliced
  • 8 oz White Mushrooms sliced
  • 1 small Zucchini (Courgette) diced
  • 1 pinch Sea Salt for the veggies
  • 1.5 cups Coconut Milk or Tigernut Milk
  • 1/2 tsp Sea Salt
  • 1 heaping tbsp Nutritional Yeast
  • 1 tbsp Gelatin

Instructions

  • Cook the bacon over medium high heat until done.
  • Meanwhile, preheat the oven to 350 F. Sprinkle the gelatin for the crust over the water in a small bowl or measuring cup and let sit.
  • In a food processor, pulse the flours, baking soda, and sea salt together a few times. Then add the palm shortening and pulse a few more times. Finally, add the gelatin water mixture and run the food processor until the mixture comes together.
  • Scoop the mixture out into the pie pan and flatten into the pan using your hands. Bake for 15 minutes.
  • Once the bacon is done, remove from the pan and add the sliced onions. Cook for about 10 minutes on high, stirring occasionally, and then lower the heat to low and cook for an additional 10 minutes. Then add the mushrooms, zucchini and a pinch of sea salt. Stir and cook for 5 more minutes, then crumble the the bacon into the mixture as well.
  • In a large bowl, whisk together the coconut milk, 1/2 tsp sea salt, nutritional yeast, and gelatin.
  • Add the veggie mixture to the pre-baked pie shell, then pour the coconut milk mixture over it. It's ok if it doesn't sink in.
  • Bake for 30 minutes, then remove from the oven, let sit for 20 minutes to cool, then transfer to the fridge for another 3- 4 hours to set. Serve COLD – if you try to heat this it will melt. Seriously, I tried 🙂