A wheat free, gluten free, dairy free (Paleo) and Ketogenic quiche – super tasty and versatile. Easily adapted to include whatever ingredients you want.

225g Almond flour
1 Large egg
42g Shortening or coconut oil
1/2 tsp Salt
15g Finely chopped onion

5 Large eggs
1/2 tsp Black pepper
50ml Coconut milk (carton kind)
65g Bacon
30g Kale
40g Broccoli
35g Onion

Makes 4-6 slices


Pastry base – when making the base try to make sure the sides are as high as possible, because once it cooks the pastry shrinks making the sides lower. This will affect how much liquid/ filling you can add (the liquid will over flow and run over any edges that are too low). Also make sure the bottom of the base isn’t too thick, or you’ll be left with a soggy bottom!

Getting the pastry into the pan – I rolled my pasty out between two pieces of baking paper until it was about 1/2 inch bigger than the pan. I then flipped the pastry into the pan and used my fingers to mould the base and edges up the side of the pan.

Kale – I used frozen kale as you don’t have to cook it. I also remove the thick stems of the kale leaf because I don’t like the texture in it.

Broccoli – I cut most of the stems off the broccoli, again because I don’t like the texture of them in the quiche. You can also use frozen broccoli (defrost before adding) and no need to pre cook.

Onion – you can use red onion or even spring onion, finely chopped – it all depends on your preference.


  1. Preheat oven to 190′
  2. In a food processor pulse the almond flour with the salt. When combined add in the egg, shortening and onion. Blend until it forms a dough like ball then remove,ready to shape.
  3. Press the dough into a metal tin (with a removable bottom). Try to make the edges of the dough reach the top of the pan/ sides and make sure the base isn’t too thick.
  4. Place in the oven 15 minutes
  5. In a saucepan steam the broccoli and kale for approx 4 minutes. While cooking, dice the onion and place aside.
  6. In a frying pan fry the bacon until it’s crispy. When cooked placed aside in some kitchen paper to absorb the excess fat.
  7. Remove the base from the metal tin, place on a metal rack and return to the oven for 5-8 minutes. This will help cook the bottom of the base and crisp the pastry so it has a short crust texture.
  8. When the base has cooked place aside ready to fill.
  9. Crack the eggs into a bowl and add in the milk. Whisk until bubbly and add in the black pepper.
  10. Add the broccoli, kale, bacon and onion into the egg mixture then pour into the base.
  11. Place in the oven for 25-30 minutes
  12. When cooked serve and enjoy

Nutritional Information

Based on 4 servings
7.7g Carbs (NET)
22.8g Protein
52.5g Fat
593 Kcal


2 comments on “Paleo Quiche – Keto Friendly

    • Awh bless Sally – thank you! I have to admit, there are days when I would love to eat unhealthily, but I don’t have the option to cheat. I have to stay Paleo/ Ketogenic to help my health.. Haha – believe me, if I didn’t have to do it, I would probably eat so much rubbish … But it does make me feel good knowing that I can enjoy things like quiche but made healthily x

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