Hearty and Spicy Paleo Quiche

5.0/5 rating (1 votes)
Hearty and Spicy Paleo Quiche

We just love having friends and family over while we are at the lake.  My long time friend Pam and her husband Tom visited for the weekend and I want to spend time with them and not slaving over the stove but serving them amazing food.  I have known Pam since 1993 and I just adore her!  We did enjoy the weekend and the weather was just perfect.

This quiche was a big hit!

Go ahead and make it - you will love it too!



  • 1 tablespoon olive oil or melted coconut oil
  • 2 1/2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 tablespoon chopped chives
  • 1 teaspoon sea salt
  • 2 tablespoons coconut oil, cut into chunks
  • 4 tablespoons unsalted butter, cut into chunks
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 1 tablespoon distilled white vinegar
  • ----------------------------------------
  • 2 leeks, tops and bottoms trimmed
  • 2 tablespoons olive oil, coconut oil or unsalted butter
  • 1 pound sausage, casings removed
  • 6 ounces white mushrooms, sliced
  • 6 ounces bell mushrooms, sliced
  • 3/4 cup heavy cream
  • 8 large eggs
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried Basil
  • 1 teaspoon dried thyme


  1. Preheat oven to 400 degrees.  Brush your (9 or 10 inch quiche pan with oil) 

    In your food processor add almond flour, tapioca flour, chives and salt.  Pulse about 3 times.  Add in coconut oil, butter, egg, salt and vinegar.  Pulse until it starts to form a ball.  Remove from processor and place on a flour surface. Roll out crust and form to fit in the quiche pan (about a 9-10 inch pan is fine) and bake for 11 minutes.

  2. Meanwhile thinly slice and chop the leeks and soak them in cold water.  Wave your hands in the water to move away any dirt or grit.  Drain and set aside.

  3. In a large sauté pan over medium heat add in sausage.  Cook for about 10-12 minutes breaking apart.  Place on a paper towel lined plate.  Keep fat in pan then add in mushrooms and cook for about 8-10 minutes (add a little salt about 1/4 teaspoon). Remove pan from heat.

  4. Add sausage and mushrooms into your food processor and pulse about 5 or 6 times.  You want the pieces nice and small. (do not puree). Add leeks in the pan and cook for about 5 minutes over medium heat.  Remove from pan and chop really fine.  

  5. Whisk eggs in a large bowl, add in cream them sausage, mushrooms and leeks.  Combine well then add in salt, pepper, red pepper flakes, basil and thyme.

  6. Bake for 35-45 minutes.  Remove from oven take a nice smell then slice and enjoy.  I had some fresh basil to top before slicing.  Enjoy with those you love!


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