Paleo French Breakfast Quiche with Wild Mushrooms and Caramelized Onions

Allergens

Eggs, Dairy

Ingredients

• 1 9
• inch pre
• baked almond flour pie crust
• 6 large eggs
• 1 cup heavy cream
• Salt and pepper, to taste
• 2 cups wild mushrooms (such as chanterelle, porcini, or oyster)
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup shredded Gruyère cheese
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, add olive oil and sauté sliced onions until caramelized, about 20 minutes. Add minced garlic and continue cooking for another 2 minutes. Remove from heat and set aside.
3. In a separate pan, cook wild mushrooms in olive oil over medium high heat until tender and slightly browned, about 5 minutes. Season with salt and pepper to taste. Combine cooked onions and mushrooms.
4. In a large bowl, whisk together eggs, heavy cream, salt, and pepper. Stir in the cooked onion mushroom mixture and shredded Gruyère cheese.
5. Pour egg mixture into the pre baked almond flour pie crust.
6. Bake for 30 35 minutes or until the quiche is set and golden brown. Remove from oven and let cool slightly before slicing. Garnish with fresh parsley before serving.

Chef’s Insight

To achieve a perfect crust, use a well-seasoned cast iron skillet to pre-bake the almond flour pie crust.

Notes

Be sure to use wild mushrooms for the best flavor and texture.