Delectable Paleo French Breakfast: Ham and Leek Quiche with Mushroom and Asparagus

Allergens

Gluten-free, Dairy-free (Paleo), Eggs, Nuts (Almond)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• 1 cup full
• fat coconut milk
• 1 tablespoon Dijon mustard
• 8 ounces ham, diced
• 2 leeks, white and light green parts, thinly sliced
• 1/4 teaspoon salt (for the filling)
• 8 ounces button mushrooms, sliced
• 1 cup asparagus, chopped into 1
• inch pieces
• 2 tablespoons olive oil

Instructions

1. a. Preheat oven to 350°F (175°C). b. In a medium bowl, whisk together almond flour, coconut flour, salt, and black pepper. c. In another bowl, whisk together eggs, coconut milk, and Dijon mustard. d. Pour the wet ingredients into the dry ingredients and mix until combined. e. Heat olive oil in a skillet over medium heat. Add leeks and cook for 3 4 minutes until softened. f. Add mushrooms to the skillet and cook for another 2 3 minutes until tender. g. Stir in asparagus and cook for an additional 1 2 minutes until bright green. Season with salt. Remove from heat. h. Spread a thin layer of the egg mixture in a greased 9 inch pie dish or quiche pan. i. Add ham, followed by the cooked vegetables, distributing them evenly. Pour the remaining egg mixture over the filling. j. Bake for 35 40 minutes until set and golden brown on top. Allow to cool slightly before serving.

Chef’s Insight

The combination of flavors and textures in this Paleo French Breakfast Quiche is sure to impress your guests while staying true to dietary restrictions.

Notes

Feel free to swap out the vegetables for your favorites or use whatever is in season.