Spinach & Prosciutto Paleo Quiche

Updated: Jul 10, 2020

Today I wanted to make something quick, simple and delicious for lunch. This recipe is a Paleo friendly and gluten-free quiche full of protein and vegetables. What I love about this recipe is that it can be very versatile - you can switch out different meat, vegetables and fresh herbs and spices to put your own spin on it. You can also omit the meat and make a nice vegetarian meal or use this recipe as a side dish. It is great the next day to heat up for a quick breakfast or lunch. I hope you enjoy!


For the crust:

  • 1 large sweet potato, peeled and shredded

  • 1 egg

  • 1/2 tsp himalayan or sea salt

  • 1/4 tsp black pepper

For the filling:

  • 6 eggs

  • 1/2 cup coconut milk

  • 2 cups baby spinach

  • 1 jar of sweet roasted red peppers (12 oz.), chopped

  • 2 oz. prosciutto, chopped

  • 1/4 tsp black pepper

  • 1/2 tsp salt

  • 1/4 tsp red pepper flakes

  • 1/2 tsp dry mustard

  • 1/2 tsp thyme

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 2 TBSP fresh basil


Preheat the oven to 400 degrees.

Combine all the ingredients for the crust (shredded sweet potato, egg, salt and pepper) into a bowl and mix.

Press the mixture into a pie pan, and work the mix up the sides of the pan.

Bake the crust until set, for 15- 20 minutes.

Reduce oven temperature to 350 degrees.

In a large bowl, whisk together 6 eggs, coconut milk, pepper, salt, dry mustard, thyme, red pepper flakes, onion powder and garlic powder.

Stir in the prosciutto, spinach, roasted red pepper and fresh basil.