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7 Paleo Almond Flour & Cauliflower Pumpkin Quiche Ideas
Amazing Paleo Almond Flour and Cauliflower Pumpkin Quiche ideas await, offering delicious twists that will redefine your meals; discover the perfect recipe now!
Classic Pumpkin and Spinach Quiche
Paleo Almond Flour Quiche is a delightful and healthy twist on a classic savory dish, perfect for breakfast, brunch, or even a light dinner. This Classic Pumpkin and Spinach Quiche substitutes traditional pastry crusts with a nutty almond flour base, making it suitable for those following a Paleo diet. Packed with nutritious ingredients, this quiche is both delicious and satisfying.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 6 |
| Pumpkin puree | 1 cup |
| Fresh spinach | 2 cups |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Coconut milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg | ¼ teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted coconut oil or ghee, and a pinch of salt. Press the mixture into the bottom and up the sides of a greased pie dish to form the crust.
- In a skillet, sauté diced onion and minced garlic until softened, then add the spinach and cook until wilted.
- In a separate bowl, whisk together eggs, pumpkin puree, coconut milk, salt, black pepper, and nutmeg.
- Add the sautéed spinach mixture to the pumpkin egg mixture and stir to combine.
- Pour the filling into the crust and bake for 30-35 minutes, or until set and lightly golden on top.
- Let cool for a few minutes before slicing and serving. Enjoy!
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Savory Sausage and Pumpkin Quiche
Savory Sausage and Pumpkin Quiche is a hearty and flavorful dish that perfectly combines the richness of sausage with the sweetness of pumpkin, all nestled in a lovely almond flour crust. This Paleo-friendly recipe makes for a delicious breakfast, brunch, or even dinner, packed with protein and nutritious ingredients that will keep you satisfied.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 6 |
| Pumpkin puree | 1 cup |
| Cooked sausage | 1 cup |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Coconut milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Sage | ½ teaspoon |
| Paprika | ¼ teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine almond flour, melted coconut oil or ghee, and a pinch of salt. Press the mixture into the bottom and up the sides of a greased pie dish to form the crust.
- In a skillet, sauté diced onion and minced garlic until softened, then add the cooked sausage and sauté until heated through.
- In a large mixing bowl, whisk together eggs, pumpkin puree, coconut milk, salt, black pepper, sage, and paprika.
- Fold the sausage mixture into the pumpkin egg mixture until combined.
- Pour the filling into the almond flour crust and bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
- Allow to cool for a few minutes before slicing and serving. Enjoy your savory quiche!
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Caramelized Onion and Pumpkin Quiche
Caramelized Onion and Pumpkin Quiche is a delightful dish that combines the sweet flavor of caramelized onions with the creamy richness of pumpkin, all encased in a tender almond flour crust. This Paleo-friendly quiche is perfect for any meal of the day, providing a satisfying blend of flavors and nutrients.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 6 |
| Pumpkin puree | 1 cup |
| Onion (sweet or yellow) | 2 large, sliced |
| Garlic | 2 cloves, minced |
| Coconut milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Thyme | 1 teaspoon |
| Nutmeg | ¼ teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, melted coconut oil or ghee, and a pinch of salt to form the crust, then press into a greased pie dish.
- In a skillet over medium heat, caramelize sliced onions until golden brown, then add minced garlic and sauté for another minute.
- In a mixing bowl, whisk together eggs, pumpkin puree, coconut milk, salt, black pepper, thyme, and nutmeg.
- Fold the caramelized onion mixture into the pumpkin egg mixture until well combined.
- Pour the filling into the almond flour crust and bake for 30-35 minutes or until the quiche is set and golden on top.
- Allow to cool slightly before slicing and serving. Enjoy your delicious quiche!
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Mediterranean Pumpkin Quiche With Olives and Feta
Mediterranean Pumpkin Quiche With Olives and Feta is a savory, vibrant dish that melds the earthy sweetness of pumpkin with the briny, tangy flavors of olives and creamy feta cheese. Encased in a nutty almond flour crust, this quiche is perfect for a wholesome breakfast or a light lunch, offering a delicious taste of the Mediterranean in every slice.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 6 |
| Pumpkin puree | 1 cup |
| Kalamata olives (pitted and chopped) | ½ cup |
| Feta cheese (crumbled) | ½ cup |
| Coconut milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Oregano | 1 teaspoon |
| Spinach (fresh, chopped) | 1 cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Combine almond flour, melted coconut oil or ghee, and a pinch of salt in a bowl; mix to form the crust and press it into a greased pie dish.
- In a mixing bowl, whisk together eggs, pumpkin puree, coconut milk, salt, black pepper, oregano, and chopped spinach.
- Stir in the chopped olives and crumbled feta cheese until evenly distributed.
- Pour the filling into the almond flour crust and bake for 30-35 minutes, or until set and lightly golden.
- Allow the quiche to cool for a few minutes before slicing and serving. Enjoy this Mediterranean delight!
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Pumpkin and Broccoli Cheddar Quiche
Pumpkin and Broccoli Cheddar Quiche is a delightful and wholesome dish that combines the comforting flavors of pumpkin with the crunch of broccoli and the rich, sharp taste of cheddar cheese. Encased in a nutritious almond flour crust, this quiche makes a wonderful breakfast, brunch, or light dinner option, packed with nutrients and flavor.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 6 |
| Pumpkin puree | 1 cup |
| Broccoli (chopped) | 1 cup |
| Cheddar cheese (shredded) | 1 cup |
| Coconut milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Nutmeg | ¼ teaspoon |
| Garlic powder | ½ teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour with melted coconut oil or ghee and a pinch of salt; press into a greased pie dish to form the crust.
- In a separate mixing bowl, whisk together eggs, pumpkin puree, coconut milk, salt, black pepper, nutmeg, and garlic powder.
- Fold in the chopped broccoli and shredded cheddar cheese until well combined.
- Pour the filling into the almond flour crust and bake for 30-35 minutes or until set and golden.
- Let the quiche cool slightly before slicing and serving. Enjoy the savory goodness!
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Spicy Chorizo and Pumpkin Quiche
Spicy Chorizo and Pumpkin Quiche is a bold and flavorful dish that brings together the smokiness of Spanish chorizo and the sweetness of pumpkin in a delightful harmony. With a gluten-free almond flour crust, this quiche is perfect for those following a paleo diet, making it an excellent option for breakfast, brunch, or a satisfying dinner that packs a punch!
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 6 |
| Pumpkin puree | 1 cup |
| Chorizo (diced) | 1 cup |
| Onion (diced) | ½ cup |
| Coconut milk | ½ cup |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Paprika | ½ teaspoon |
| Cinnamon | ¼ teaspoon |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Combine almond flour with melted coconut oil or ghee and a pinch of salt; press into a greased pie dish to form the crust.
- In a skillet, sauté diced chorizo and onion until the onion is translucent; remove from heat.
- In a mixing bowl, whisk together eggs, pumpkin puree, coconut milk, salt, black pepper, paprika, and cinnamon.
- Stir in the chorizo and onion mixture until well combined.
- Pour the filling into the almond flour crust and bake for 30-35 minutes or until set and golden.
- Allow to cool slightly before slicing and enjoy the spicy flavors!
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Sweet Potato and Pumpkin Quiche With Nutmeg
Sweet Potato and Pumpkin Quiche With Nutmeg is a delightful and comforting dish that combines the earthy sweetness of sweet potatoes with the rich creaminess of pumpkin. This paleo-friendly quiche features a grain-free almond flour crust and is subtly spiced with nutmeg, making it a perfect choice for breakfast, brunch, or a light dinner any time of year.
| Ingredients | Quantity |
|---|---|
| Almond flour | 1 ½ cups |
| Coconut oil or ghee | ¼ cup |
| Large eggs | 5 |
| Sweet potato (peeled and diced) | 1 cup |
| Pumpkin puree | 1 cup |
| Coconut milk | ½ cup |
| Nutmeg | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Onion (diced) | ½ cup |
Cooking Steps:
- Preheat the oven to 350°F (175°C).
- Mix almond flour with melted coconut oil or ghee and a pinch of salt; press into a greased pie dish to create the crust.
- In a skillet, sauté diced sweet potato and onion until the sweet potato is tender; remove from heat.
- In a mixing bowl, whisk together eggs, pumpkin puree, coconut milk, nutmeg, salt, and black pepper.
- Fold in the sweet potato and onion mixture until well mixed.
- Pour the filling into the almond flour crust and bake for 30-35 minutes or until set and lightly browned.
- Let cool slightly before slicing and serve warm for a delicious meal!
