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

{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)
 
Prep time
Cook time
Total time
 
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Author:
Serves: 9
Ingredients
  • 12 pastured eggs, yolks and whites separated
  • ½ lb. cooked pastured breakfast sausage
  • 1 c. coconut milk (I love Aroy-D brand, or you can make my own - it’s easy!)
  • a couple cloves of garlic, minced (depending on how much garlic you enjoy - I like a lot!)
  • 1 tbsp. parsley
  • 1 tsp. oregano
  • ½ tsp. paprika
  • 1 t. sea salt, or more, to taste
  • ¼ tsp. black pepper
  • ¼ cup Parmesan cheese (optional for dairy-free)
Instructions
  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 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-browned on top.
  7. Serve with your choice of side(s).

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About Jessica Espinoza

Jessica is a real food wellness educator and the founder of the Delicious Obsessions website. She has had a life-long passion for food and being in the kitchen is where she is the happiest. She began helping her mother cook and bake around the age of three and she's been in the kitchen ever since, including working in a restaurant in her hometown for almost a decade, where she worked every position before finally becoming the lead chef. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.

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