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{Note from Jessica: Today’s post is shared by my sweet friend, Raia, author of Raia’s Recipes. Raia is a homeschooling, stay-at-home mom of five crazy kids. After the birth of her third child, she was diagnosed with celiac disease. This discovery turned her bread and pasta-filled life upside down and set her on a mission to find out what healthy meant for her family. Aspiring to encourage other moms, she started her blog filled with simple, easy, healthy dishes. Stop by Raia’s Recipes to get plenty of real food, gluten-free recipes and much more!}

For years I have been tantalized by beautiful quiche recipes floating around my Facebook and Pinterest feeds, knowing I could never taste their fluffy, savory goodness. I was doomed to live a quiche-less life. An egg-less life, to be exact.

Ah, food intolerances… Fun, aren’t they?

Even though I had become quite proficient at cooking egg-free (and gluten, dairy, and sugar-free), I often lamented to my friends, “If I could be un-allergic to anything, it would be eggs!

So, you might be wondering, “Why would a girl with an egg allergy be posting a quiche recipe?

To make a long story short(ish), a few months ago, my egg-free world was rocked.

Ever since the birth of baby number 4 a year and a half ago, my list of food intolerances had been steadily lengthening. I was at the place where it seemed like I was allergic to everything and I was fed up with it. So after months of research and prayer, my family and I went on the GAPS diet (you can read more about GAPS here).

As my body was cleaned of all its unhealthy bacteria and my intestines began to seal up, I slowly began adding back in my known food allergens. To my complete delight, I was able to tolerate foods I hadn’t been able to eat for years! Broccoli, carrots, bananas, tomatoes, garlic, and … eggs!

Since the glorious day when I realized I no longer reacted to eggs (only fresh, pastured ones, mind you), I have been enjoying them raw, soft-boiled, scrambled, fried, hard-boiled, in soups, brownies, pancakes… and quiche. 🙂

Fluffy Crustless Quiche (grain and gluten free, paleo / primal)

But enough about me, let’s talk a little about eggs.

You’ve probably heard that eggs are a complete protein, but did you know they also are rich in selenium? Selenium is critical for healthy reproduction, DNA synthesis, and thyroid hormone metabolism, plus a ton more stuff. Selenium is pretty important, people!

Eggs are also packed with riboflavin and vitamin B12, both of which are important for metabolic energy production, and phosphorus, which helps repair our body’s cells and tissue. Plus they’re full of healthy cholesterol and saturated fat! Yes, I did just use the word healthy in conjunction with cholesterol and saturated fat. Still afraid of saturated fats and cholesterol? Don’t be. And, go read this post NOW!

Since eggs are so good for you – and since I can now eat as many as I want – this quiche is jam-packed with them! I hope you enjoy!

Fluffy Crustless Quiche (grain and gluten free, paleo / primal)

Fluffy Crustless Quiche (grain and gluten free, paleo / primal)

Fluffy Crustless Quiche (grain and gluten free, paleo / primal)

Yield: 9
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

The filling is the best part of a quiche, right? Check out this recipe - it's fluffy and delicious and so easy to make without having to worry about the crust!


  • 12 pastured eggs
  • 1/2 lb. cooked pastured breakfast sausage
  • 1 c. coconut milk 
  • A couple cloves of garlic, minced (depending on how much garlic you enjoy - I like a lot!)
  • 1 tbsp. parsley
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • 1 t. sea salt
  • 1/4 tsp. black pepper
  • 1/4 cup Parmesan cheese (optional for dairy-free)


  1. Preheat oven to 350 and grease a 9x13 inch baking dish (you could probably bake it in 2 pie plates, or 9x9 inch-ers, but I’m all about fewer dishes).
  2. In a large bowl, whip egg whites until fluffy and almost stiff.
  3. In separate bowl mix yolks, sausage, milk, garlic, herbs, and spices until thoroughly combined.
  4. With a spatula, carefully fold in egg whites until combined.
  5. Pour into prepared dish(es) and sprinkle with cheese, if using.
  6. Bake for 35 minutes or until golden brown on top.
  7. Serve with your choice of side(s).


  • Learn how to make your own coconut milk here.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 96Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 257mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g

IMPORTANT! PLEASE READ!!! This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Hey AIP Friends! Are You Struggling with Breakfasts?

I can help! I have done the AIP twice, once for 6 months and the next time for about 18 months and now a large number of my readers are also following the autoimmune protocol for their own healing. I have created a number of AIP compliant recipes for this site, and many can easily be modified to fit your AIP lifestyle.

During my time on the AIP I learned a lot, but breakfasts were, by far, the hardest meals for me to plan out. I was an eggs-for-breakfast kind of gal and turns out, I react to eggs so those for sure had to go. What’s a gal to do when she’s had her favorite go-to breakfast taken away?

Get creative!

Which is what I did, along with the help of 25 other amazing AIP bloggers who all used the AIP to help further along their healing. Together, we created the 85 Amazing AIP Breakfasts eBook (one of the very first digital resources of its kind). The book was coordinated and designed by my friend, Eileen of Phoenix Helix website, and it quickly became a favorite resource in the AIP community!


  • A paleo autoimmune protocol cookbook that is aligned with The Paleo Approach
  • A resource for reversing autoimmune disease
  • The work of 26 AIP bloggers who have used the AIP to improve their own health.
  • 85 curated breakfast recipes from the best of the AIP blogs, including 33 completely new recipes never published before!
  • Over half of the recipes can easily be modified for low-FODMAP, GAPS/SCD, low-histamine, and coconut-free diets using the handy substitution charts included in the book.


  • Delicious beverages like Rooibos “Latte”, Vanilla “Cappuccino”, Smoothies, Liver & Kidney Detox drink, and more!
  • Breakfast bowls like Creamy Grain-Free “Porridge”, Roasted Cinnamon Pear “Oatmeal”, Biscuits & Gravy, Cranachan, and more!
  • Breakfast skillets like Sweet Potato Beef Curry, Rabbit Sweet Potato Hash, Bacon & Veggie Fry-Up, Liver & Mushroom Stir-fry, Zucchini Apple Hash, and more!
  • Soups (yes! You can eat soup for breakfast) like Greek Gyro Soup, Carrot Ginger Halibut Soup, Fragrant Herb & Coconut Chicken Soup, Offal (but now awful!) Stew, and more!
  • Patties like Apple Pie Pork Patties, Ginger Green Onion Patties, Perfect Breakfast Sausage, Tuna Cakes with Green Olives, Cranberry Maple Chicken Patties, and more!
  • Pancakes (yum!) like Sweet Potato Banana Pancakes, Spinach Plantain Pancakes, Fig & Citrus Hand Pies, Plantain Waffles, Cinnamon Crumb Cakes, and more!

Regardless of whether you are just starting out on the AIP or you’re already into the program, this cookbook is the perfect addition to your kitchen. Say goodbye to boring breakfasts and hello to deliciousness every morning! Learn more here and download your copy today (it would make a great gift for a loved one too!) by clicking on this link here, or on the image below.

85 Amazing AIP Breakfasts // deliciousobsessions.com

Ultimate Healthy Living Bundle 2015 // deliciousobsessions.com

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