This Paleo Breakfast Pizza Quiche has all the flavors you love about pizza, but made to be eaten at breakfast...or anytime of day. Hearty and delicious while being Whole30, gluten free, and dairy free.
Last week I got an awesome new cookbook, One Pot Paleo, with some amazing Paleo meals. I'm always looking for new ideas and dishes and that is exactly what this book is full of. I've read many Paleo cookbooks and this one stands out with totally unique dishes AND they are all made in one pot which equals less clean up! I love that every recipe has a picture. I guess the internet has spoiled me in that way and now it's hard for me to make a recipe without an image of an end result in my mind.
I would say pizza is one of the most missed foods on Paleo. This is the most pizza-like dish I've had and it is seriously delicious! I love how it is easily customizable. If you love olives and bacon on your pizza- add them!
How to make the Pizza Quiche
Here are the ingredients you'll need. Pizza sauce, eggs, mushrooms, coconut milk, pepperoni, green onion, roasted red peppers, and the seasonings.
Crack the eggs into a large bowl with the coconut milk. Mix well and add the seasonings. Add in the mushrooms, roasted red peppers, green onion, and pepperoni (I only added a little, saving most for the top).
Pour the mixture into the pan. I like to line mine with parchment paper. I have made so many pans of baked eggs and no matter how well I grease it, it always sticks so this is the only way I cook them now. It makes clean up so easy as well. Swirl the pizza sauce on top (I didn't get a picture of that). Top the eggs with the cut pepperoni and bake for 25 minutes. Let cool for 10 minutes, cut and enjoy!
I did a couple things differently than the recipe says, but nothing major. I used a couple extra eggs and made it in a larger dish and I left the pepperoni for the top because I think crispy pepperoni is the best! It took 10 minutes longer for mine to bake- I'm sure that's because of the extra eggs.
I will definitely be making this again! It is so easy and such a nice change from plain eggs. The flavors work perfectly together and my husband has declared these his favorite eggs ever.
Look at that sauce!! Yum!!
And that crispy pepperoni is so delicious!
You will definitely be looking forward to breakfast with this dish!
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Breakfast Pizza Quiche (Paleo)
Ingredients
- 1 teaspoon ghee melted
- 8 large eggs
- ¼ cup coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- 1 ½ cups mushrooms sliced
- ½ cup roasted red pepper sliced
- 3 ounces pepperoni quartered
- ¼ cup green onions chopped
- 2 tablespoons pizza sauce
Instructions
- Preheat the oven to 375° and grease a 10 inch springform pan or an 8x8 baking dish. (I lined my pan with parchment which always works best for me)
- Crack the eggs into a bowl and add the coconut milk. Whisk until light and frothy.
- Season with garlic powder, onion powder, sea salt, black pepper, and oregano. Whisk to combine.
- Add the mushrooms, roasted red pepper, pepperoni and green onions. Mix until well combined. (I saved the pepperoni for the top)
- Pour into the greased pan.
- Swirl the pizza sauce on top. (top with pepperoni if you didn't mix them in)
- Bake for 25 minutes. Let cool 10 minutes before cutting and serving.
Marci says
Hi Jessica, fyi Applegate Uncured Pepperoni has dextrose on the ingredients list, which is another name for sugar.
Jessica DeMay says
Thanks for catching that Marci. I know there are other brands of uncured pepperoni that may work.
Linda Hackley says
I made this for breakfast, added some basil, love basil. We like bacon and black olive pizza so made those my toppings.
Also because I simply can't find pepperoni with no sugar. Can you name some brands?? And where they can be found?
Thanks.
Jessica DeMay says
Thanks for trying it, Linda! I love your additions. Ok, about the pepperoni- well this is something for you to decide. I use Applegate pepperoni and dextrose is listed on the ingredients which is technically a sugar. I’ve spent lots of time on Whole30 forums trying to find a clear answer and couldn’t come up with one. One person said that Melissa said that it’s considered compliant and the way I look at it is- it’s not sweet, it doesn’t make me crave sweets, so it works for me. If you’re very concerned or not comfortable with that- then leave it off. I hope that helps and let me know if you have any other questions.
Linda Hackley says
Thanks. I will take that under consideration. BTW, just to let you know, my husband said it was so much better the next day. I will probably double the recipe next time and eat it for days......;)
April says
I'm planning to make this Friday night for my family. We used to have a Friday night tradition of making our own, but with gluten and dairy allergies in the family. we all miss it. I've tried every version of GF/DF pizza, and nothing has satisfied us yet. Hopefully this will. Tonight I made a pound of homemade Italian sausage to go in it. Fingers crossed for Friday night.
Jessica DeMay says
That sounds so good! I really hope you guys love it! We used to do Friday night pizza and it's turned into steak and fries now 🙂 I also have a pizza crust recipe that we love when we actually do make pizza. It's handheld and not cauliflower 😉 Here is the recipe for that if you want it-http://www.jaysbakingmecrazy.com/2015/09/07/paleo-coconut-flour-pizza-crust/
I hope you have a successful Pizza Friday!
April says
Thanks! I commented below about this recipe. Maybe next Friday I'll try the other one. Today was just too crazy for that much work.
Jessica DeMay says
Thanks, April! I totally understand crazy weeks and needing something easy!
Michelle M says
I made this for breakfast today and used almond milk instead of coconut milk since I had that on hand and it was such a small amount. It tasted great, but I was really looking for a bit more flavor (was dying to add cheese). Next time I will stick with the coconut milk and probably add more sauce too. This is definitely a fun way to keep breakfast interesting - thanks for sharing!
Jessica DeMay says
Hi Michelle! Thanks for making it! I'm sorry you didn't find it very flavorful- I don't think it has to do with the almond milk. Maybe add some more garlic, onion powder, and oregano. That should help! I'm glad you still liked it. Let me know if you make it again and change anything.
Emily says
I noticed in the picture of ingredients it shows culinary coconut milk, does it make a difference using canned for the Quiche?
Am anxious to try this.
Thank you.
Jessica DeMay says
Hi Emily, I use that coconut milk because the recipe only uses a little and that can be re-closed. You can definitely use the canned stuff if that's what you have. I hope you try it and love it!!
Mary says
This is a frittata not a quiche. But it looks good.
Jessica DeMay says
Hi Mary- thanks for your opinion. I actually looked it up and this is technically more a quiche. It is cooked fully in the oven and has (coconut) cream added- both signature traits of a quiche. Frittata's are cooked on the stove first and have no cream added. Either way, it's a delicious breakfast and I hope you try it.
Pat says
this looks delicious. i'm looking forward to trying it but how much and what kind of roasted red peppers ?
Jessica DeMay says
Thanks, Pat. I'm so sorry- I didn't realize I left that ingredient off the recipe. I updated it now. I used the kind in a jar, just check ingredients to make sure there is no sugar added.
Michelle says
What brand of pepperoni are you using?
Jessica DeMay says
Hi Michelle, I use Applegate Uncured Pepperoni. It is super easy to find- you can even get it at Target, and is delicious! Hopefully you can find it!
Katy | Her Cup of Joy says
Wait! Pizza for breakfast! How perfect is that, I need to put this on my Saturday morning menu 🙂
Jessica DeMay says
I know, right? I have made it twice since I've posted it- it is so good! I hope you enjoy it!!
Jenny says
I love the step by step photos! Thank you for your review 🙂
Jessica DeMay says
Thanks Jenny! Thanks for the great book! I'm looking forward to many more delicious meals 🙂
Melissa M says
will this freeze well?
Jessica DeMay says
Hi Melissa- I'm not totally sure, but I would say no. Eggs don't freeze the best. It does last 5-6 day in the fridge.
Jenny says
Jessica is right, this won't really freeze well but lasts a few days in the fridge.