Crustless Paleo Quiche

Paleo Recipe Crustless Paleo Quiche

You know when you’ve used all of the ingredients for the week and have random things left, just sitting around in the fridge? If you’re anything like me you may think to yourself, what can I make with all of this stuff? Well that was my thought with this recipe.

Crustless Paleo Quiche

I looked around the refrigerator and we had a bunch of random items: asparagus, eggplant, jalapeño peppers, avocados, carrots, limes, radishes…and the list goes on. So I grabbed a few different ingredients along with some eggs and put this quiche together.

Inspiration: Dr. Terry Wahls

After watching Dr. Terry Wahls’ Ted talk, we were prepared to increase our greens, drastically! If you’re not familiar with Terry’s story, she overcame her progressive MS by changing her diet.

It was really inspirational actually, and afterward Jeff summed it up by saying:

Can you commit to 9 cups of vegetables a day?

Dr. Terry Wahls was wheelchair-bound with MS. That was until she went Primal/Paleo and began consuming 9 cups of vegetables a day, along with grass-fed and Omega-3 rich meats. After 7 years of the “best” in medicine, it took her just 3 months of eating right to begin walking. And after 9 months she was able to ride 18 miles on her bicycle.

Many have questioned the validity of the “caveman diet”, but I have yet to find any proven opposition to it. Time and again, however, I find amazing stories like this.

If eating Primal can cure MS, how much better can it make you feel when you’re already healthy?

Back In The Kitchen

So, I bet you can guess what ingredients I reached for to make this recipe. And where the title came from. ;)

It’s fun to just grab a bunch of stuff and throw something together…and you better believe I had my fingers crossed that it was going to come out tasting good. ;) But I knew it came out well when it got Dave‘s seal of approval upon his first bite. :)

Crustless Paleo Quiche

Crustless Paleo Quiche

Yield: 3-4 Servings


  • 1 onion, chopped
  • 2 jalapeño peppers, sliced
  • 6 organic eggs
  • 1 bunch asparagus
  • 1/4 cup raw sharp cheddar cheese
  • coarse ground sea salt, to taste
  • 1 avocado


  1. Preheat your oven to 350°F
  2. Add onion and jalapeños to a 10.25-inch cast iron skillet over medium heat. Toss to combine and sauté until onions are translucent.
  3. While the onion and peppers are cooking, add eggs to a large mixing bowl. Whisk to combine.
  4. Rinse and trim the asparagus. Chop into 1 inch pieces and add to the eggs along with the cheese and pepper & onion mixture straight from the pan. Sprinkle with sea salt and stir to combine.
  5. Prepare avocado by slicing in half to remove the pit. Remove the shell from both halves and slice.
  6. Pour the egg mixture back into the skillet. (Or use your favorite baking dish such as a 10-inch fluted round pie dish.)
  7. Lay avocado slices across the top and top off the quiche with a shallow layer of finely graded cheese across the top. That way when it melts it gives a nice golden top.
  8. Transfer skillet to the oven and bake for 25 minutes.
  9. Test with a toothpick in the center to make sure it's fully cooked.
  10. Use oven mitts to remove skillet from the oven, slice into 8 slices like a pie and serve warm. Transfer leftovers to a storage container in the fridge. This Paleo Quiche also tastes delicious when served cold for breakfast.
  11. Enjoy! :)