Paleo Bacon Mushroom Quiche

I’m always looking for new things to make for breakfast.  We love breakfast and it’s our biggest meal of the day.  Of course, I really never get bored with the typical eggs and bacon and even kale scrambled eggs.  I could eat eggs a lot.  So, I saw a vegan-ish version of a quiche (I guess they forgot that eggs come from a chicken) and I ran with it, adding my favorite food group:  bacon.  Plus, a little nutritional yeast to give it that cheesy sort of taste that makes quiches so lovely.  Without further ado:  here’s the recipe:

Bacon Mushroom Quiche

Bacon Mushroom Quiche




¾ Cup Coconut Flour

¼ Cup Ghee

¼ Cup Coconut Oil

1 Tbsp. Nutritional Yeast

¼ Tsp. Sea Salt


Quiche Filling:

4 Slices Bacon, chopped

2 Cups Chopped Kale

1 Cup Sliced Mushrooms

Salt, to taste

½ Onion, chopped

2 Roma Tomatoes, sliced and salted

6 Eggs

½ Cup Almond Milk

2 Tbsp. Nutritional Yeast

1 Tsp. Sea Salt

1 Tsp. Granulated Garlic



Preheat oven to 375⁰.  In a food processor, combine all of the ingredients for the crust.  Blend until thoroughly combined and pulled together.  Grease a pie plate and press the crust into the bottom and up the sides of the pie plate.

In a hot skillet, cook the chopped bacon until crispy.  Add in the onions and cook until translucent.  Add in the mushrooms and cook until  browned.  Add the kale and cook until it is wilted.  Take off of the heat.

In a medium sized mixing bowl, combine the eggs, almond milk, yeast, salt and garlic.  Mix well.  Mix in the cook bacon mixture and thoroughly combine.  Pour into prepared pie crust.  Lay the tomato slices on top of the quiche.

Bake in preheated oven for about 40 minutes, until filling is set.  If you wish, you can brown the top under the broiler.  Makes about 6 servings.


Hope you enjoy it.  Blessings….


About Markowskis

Were a family sold out to serving the Lord: "Serve the LORD with gladness: come before his presence with singing." - Psalm 100:2
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