Paleo Sausage-spinach Quiche

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Loaded with meat and vegetables, this quiche makes a stunning brunch centerpiece. The crisp/tender crust, with its mellow hints of coconut, is the perfect complement to the savory filling.

Ingredients :


  • 7 1/4 ounces Paleo Baking Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar*
  • 1/8 teaspoon baking soda*
  • 3 1/2 ounces coconut oil, melted
  • 2 ounces cold water
  • *Or substitute ⅜ teaspoon paleo-friendly baking powder


  • 16 ounces sausage meat
  • 3 3/4 ounces chopped onion, about 1 small
  • 12 ounces fresh or frozen spinach, chopped, thawed, and drained (if frozen)
  • 6 large eggs
  • 2 5/8 ounces warm coconut milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Directions :

Preheat the oven to 375°F with one rack at the bottom of the oven and one rack in the middle.

To make the crust: In a large bowl, whisk together the flour, salt, cream of tartar, and baking soda.

In a separate small bowl or measuring cup, whisk together the oil and water.

Pour the wet ingredients over the dry ingredients and stir with a fork until the dough is evenly moistened.

Pat the dough across the bottom and up the sides of a 9” pie pan. A flat-bottomed measuring cup or glass helps smooth the bottom.

Crimp the edge of the dough around the rim, or flatten it with the tines of a fork.

Bake the crust in the middle of the oven for 8 to 10 minutes, until it just begins to turn golden in color.

Remove the crust from the oven and cool until you make the filling.

To make the filling: While the crust is baking, set a large sauté pan over medium-high heat. Add the sausage meat and cook, stirring occasionally, until browned and cooked through.

Transfer the sausage to a paper towel-lined plate and discard all but about 1 tablespoon of fat.

Return the pan to medium heat, and add the diced onion and a pinch of salt to the remaining fat. Cook the onion until juices appear, then stir in the chopped spinach, cooking briefly to warm through.

Remove the pan from the heat and transfer the cooked sausage meat and onion-spinach mixture to a large bowl, stirring to combine. Allow the mixture to cool for 10 to 15 minutes.

In a separate bowl, combine the eggs, coconut milk, salt, and pepper until evenly incorporated.

Transfer the sausage-onion-spinach mixture to the prepared pie crust, then pour the egg mixture on top.

Place the quiche on a baking sheet and carefully transfer it to the bottom rack of the oven.

Bake the quiche for 38 to 42 minutes, until the edge of the crust is golden and the filling appears set; the internal temperature of the quiche should read at least 165°F on a digital thermometer.

Remove the quiche from the oven, allow it to cool for 15 minutes, then serve warm.

The quiche can be wrapped and refrigerated for several days. To reheat, cover the quiche with foil, and warm at 350°F for 15 to 20 minutes.

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