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.

Ingredients – serves 8
– 1 Cup almond flour (ground almonds)
– 1/4 Cup olive oil
– 1/4 tsp baking soda
– 1/4 tsp sea salt
– 16 eggs
– 6 shalots – chopped
– 3-4 Cups mushrooms – sliced
– 2 Tbsp fresh chives – chopped
– 1 Tbsp olive oil
– Optional: 2 Tbsp goat cheese

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

Mushrooms and Shallots

Before Baking

After Baking

My Non-Primal Brother provided the following testimonial: “Wow Summer, this Quiche is really good.”