PALEO-QUICHE

I kind of hate making breakfast. For the most part, I’m not hungry when I wake up (around 7 or 8) and work until I actually feel the need to eat (around 10 or 11). By that time, I don’t want to actually make breakfast, I kind of just want it to appear in front of me. Which is why I like making quiches or egg casseroles.

Making a quiche at the beginning of the week allows me to just pop a piece in the oven on the toast setting for three minutes and be good to go. It makes my life easier and I like that. Plus, this paleo tomato and herb quiche is loaded with nutrients from the herbs, greens, eggs and tomatoes.

Ingredients

  • 1 batch of this pie crust
  • 1/2 cup milk of choice
  • 6 eggs
  • 2 tomatoes, sliced
  • 1/2 cup basil
  • 1/4 cup dill
  • 1/4 cup parsley
  • arugula (optional)
  • salt and pepper

Instructions

  1. Preheat the oven to 375.
  2. Press the dough into a pie pan or baking dish.
  3. In a blender, mix the milk, eggs, herbs and arugula.
  4. Add salt and pour into the crust.
  5. Top with the tomato slices.
  6. Sprinkle salt and pepper over top, you can also add some olive oil.
  7. Bake for about 30 minutes or until the center is set.

Paleo-Tomato-Herb-Quiche

Leave a Reply

Your email address will not be published. Required fields are marked *