My brother and his girlfriend stayed at my house last night and I wanted to make a paleo breakfast for them. This breakfast is easy to make and it lasts for about 3-4 days in the fridge so you can have it for breakfast for a few days in a row. I also like it because it’s portable and I tend to eat breakfast in the car when I’m going to work – I love to multi-task. You can either make this with or without the crust. This is the first time I’ve made this with the crust and it turned out well.
Directions
1. Pre-heat oven to 375
2. In a small bowl mix together the crust ingredients
3. Spread the crust in a thin layer over the bottom of the baking dish (I used 2 small baking dishes) and bake in the oven for 10 minutes – until crust is brown and hardened. Remove and set aside.
4. While crust is baking, heat 1 Tbsp of olive oil in a skillet and add the shalots
5. Once shalots have softened, add mushrooms and cook through
6. Add chives for the last 2 minutes of cooking the mushrooms. Set aside.
7. In a bowl, whisk together eggs
8. Pour the mushrooms/shalots into the bowl with the eggs and stir together.
9. Pour the egg mixture into the baking dish. If you’re using goat cheese, sprinkle it over the top of the eggs and it will blend in during baking.
10. Bake in the oven for about 45 minutes – or until the eggs are cooked (stick a fork in and if it comes out fairly dry, it’s finished).
Crust before baking
Mushrooms and Shallots
Before Baking
After Baking
My Non-Primal Brother provided the following testimonial: “Wow Summer, this Quiche is really good.”
Even though I am not a fan of mushrooms, this quiche was awesome. Tyler and I are going to try making it and sub the mushrooms for some other veggies. Oh, and we hope you post the dinner you put together soon!
This looks good! I hope to try it on the weekend:) How big were the baking dishes you used? I’m going to halve the recipe and don’t know what size tin to use.
I think they were about 6 x 4 or 8 x 6….I can’t remember exactly. The quiche will just be thinner/thicker based on the size of the pan and you might need to adjust the cooking temp accordingly.
Just made this last night and it turned out great! Very helpful step-by-step instructions. I modified the recipe a bit and added a few more veggies and some ground beef to make it hardier. Thanks for the pictures too!
I loved this recipe! The only change I made was to add about half a tsp of cinnamon to the crust to give it a bit more flavour, thanks for posting this!
December 28, 2009 at 8:42 pm
just made this for breakfast this week! Smells great!
December 29, 2009 at 12:57 pm
Yay! I hope it turns out well!
December 30, 2009 at 6:04 pm
Even though I am not a fan of mushrooms, this quiche was awesome. Tyler and I are going to try making it and sub the mushrooms for some other veggies. Oh, and we hope you post the dinner you put together soon!
April 5, 2011 at 2:35 pm
[…] Mushroom & Shalot Quiche […]
July 26, 2011 at 4:35 am
This looks good! I hope to try it on the weekend:) How big were the baking dishes you used? I’m going to halve the recipe and don’t know what size tin to use.
July 26, 2011 at 8:39 am
I think they were about 6 x 4 or 8 x 6….I can’t remember exactly. The quiche will just be thinner/thicker based on the size of the pan and you might need to adjust the cooking temp accordingly.
July 26, 2011 at 12:35 pm
Just made this last night and it turned out great! Very helpful step-by-step instructions. I modified the recipe a bit and added a few more veggies and some ground beef to make it hardier. Thanks for the pictures too!
January 30, 2012 at 7:03 am
I loved this recipe! The only change I made was to add about half a tsp of cinnamon to the crust to give it a bit more flavour, thanks for posting this!