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Mini Paleo Quiches Recipe

This mini paleo quiches recipe is so decadent, you'll never miss the crust!

Servings: 4

Active time: 10 minutes

Total time:

Ingredients

  • 4 large Portobello mushrooms, stems removed
  • 2 Tbsp olive oil
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/8 c full-fat coconut milk
  • 1/4 lb sausage, cooked
  • 1/8 c red bell peppers, chopped
  • 1/8 c green bell peppers, chopped
  • salt to taste
  • pepper to taste
  • chives (garnish) to taste

Preparation

  1. Preheat oven to 375°F.
  2. Brush mushrooms with olive oil and bake for 5 minutes.
  3. whisk together eggs and coconut milk until combined.
  4. Mix in sausage, peppers, salt, and pepper. Divide egg mixture among mushroom caps.
  5. Bake for 20-25 minutes, or until eggs are set. Top with chopped chives if desired.

Variations

Chop mushroom stems and add to quiche mixture (optional).

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Nutrition Facts

Serving Size (1 mini paleo quiche)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 210
Total Fat 24g (37% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 205mg (68% DV)
Sodium 340mg (14% DV)
Total
Carbohydrate
5g (2% DV)
Dietary Fiber 1g (4% DV)
Sugars 3g
Protein 12g
Vitamin A 10%
Vitamin C 20%
Calcium 4%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.