Bacon Broccoli Quiche | Our Paleo Life
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3.17 from 6 votes

Broccoli Bacon Quiche {dairy-free, grain-free}

Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Breakfast, Main Course
Servings: 12 slices
Calories: 252.6kcal


Pie Crust

  • 1-1/2 cups Almond Flour
  • 1/4 cup Potato Starch
  • 1/4 cup Tapioca Starch
  • 1/2 tsp Maple Sugar or Coconut Sugar, but Maple Sugar blends better
  • 1/2 tsp Sea Salt
  • 3 Tbsp Vegetable Shortening or Grass-Fed Butter very cold or frozen
  • 1 Large Egg cold
  • 1 tsp Cold Water


  • 1/2 Yellow Onion diced
  • 1 clove Garlic minced
  • 1-1/2 cups Broccoli Florets I use frozen, it's easier to chop, chopped
  • 8 slices Uncured Bacon*
  • 1/2 cup Shredded Grass-Fed Cheddar Cheese ** optional, if primal
  • 8 Large Eggs
  • 1 cup Dairy-Free Milk we use Unsweetened Almond Milk
  • 1 Tbsp Potato Starch
  • 1/2 cup Nutritional Yeast
  • 1/4 cup + 1 Tbsp Hemp Hearts
  • 1 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • Smoked Paprika for garnish


Pie Crust

  • Combine the almond flour, potato starch, tapioca starch, sugar, and salt, whisking together until combined.
  • In the bowl of a food processor, pulse the shortening/butter with the flour mixture until the shortening/butter is pea sized and the mixture is dry and crumbly.
  • Add the remaining ingredients and pulse just until combined. Do not over-process or the dough will not be as flaky.
  • Place dough onto a piece of plastic wrap and form into a disc. Wrap tightly and refrigerate while preparing the filling.


  • Preheat oven to 350°F.
  • While the crust is chilling, cut the bacon into small pieces (kitchen shears work perfectly for this). Cook the bacon in a large skillet until perfectly crispy, about 10 minutes.
  • Remove bacon from skillet with a slotted spoon and drain on a paper towel. Do not discard grease, keep it in the skillet.
  • Add the diced onions to the skillet. Saute for about 2 minutes and then add the minced garlic. Continue cooking for another 2 minutes and then add the chopped broccoli florets.
  • Cook the veggies until all are tender, about 3 minutes.
  • In a large bowl, scramble the eggs with a whisk or fork. Add in all remaining ingredients (except smoked paprika) and stir to combine. Set aside.
  • Remove the pie crust dough from the fridge. Place the between the 2 sheets of parchment paper and roll out to the diameter of your pie or tart pan. Gently place the crust in the pan and press up the sides of the pan. Pinch together and smooth to fill any holes or tears that form (the crust is forgiving, don't worry about it). Prick the bottom a few times with a fork.
  • Parbake the crust in the preheated oven for 10 minutes.
  • Remove from oven and add the broccoli mixture and crumbled bacon. Pour the egg mixture over the top and sprinkle on the paprika.
  • Bake in the preheated oven for 30-40 minutes, or until set in the center, not jiggly. Mine takes closer to 40 minutes because my oven doesn't get as hot as a normal oven.
  • Let cool about 10 minutes, slice, and serve. Or refrigerate and reheat one slice at a time (in the toaster oven at 350°F until heated through, or in the microwave for about 45 seconds per slice) or up to 1 week later.


  • You can replace the bacon with diced ham, and use saved bacon grease or avocado oil to cook the veggies. But seriously, bacon is the best in this.
  • We occasionally eat dairy, and sometimes add the cheese to this quiche. BUT, it's great without it too, so don't feel like you're missing out if you can't tolerate dairy. The cheese is not included in the Nutritional Facts.