Paleo Gluten Free Vegetable Quiche

By the end of the week, we often look at our fridge and only find a random assortment of remains. I decided to create this paleo quiche to use up some of our leftover vegetables. I mean who doesn't love quiche... it's like a half pie and half omelette!


  • 2 large sweet potatoes 
  • 2 tablespoons of coconut oil
  • 1 tablespoons of minced garlic
  • 1.5 handfuls of baby spinach, chopped
  • 3 tablespoons of green onions, chopped
  • 1/4 cup of asparagus, chopped
  • 1.5 handfuls of leek, chopped
  • 2 handfuls of cherry tomatoes
  • Sea salt, to taste
  • Fresh pepper, to taste
  • 8 egg yolks
  • 2/3 cup of egg whites
  • 2 tablespoons of goat cheese


  1. Preheat oven to 425F
  2. Shred the sweet potato in a food processor
  3. Grease a circular pan with coconut oil
  4. Press the shredded sweet potato into the bottom and sides of the pan
  5. Bake the crust for 20-25 mins. Remove the crust and turn the temperature down to 375F.
  6. While the crust is cooking, whisk the eggs and egg whites in a large bowl. Set aside
  7. Heat the coconut oil in a pan and saute the vegetables
  8. Add the chopped spinach and cook for less than a minute so it doesn't become very wilty
  9. Add the vegetables to the egg bowl and mix
  10. Pour the mixture into the crust and top with slice tomatoes 
  11. Place back in the oven (at 375F) and cook for 20-30 minutes