This paleo quiche with crab and spinach isn’t just a fantastic paleo Mother’s Day brunch recipe; its incredible versatility and quick preparation time make it a perfect addition to your regular rotation, whether you’re planning a wholesome paleo dinner or a special paleo brunch. Featuring a delectable almond flour crust, this paleo quiche beautifully mimics the rich, cheesy texture of a traditional, gluten-filled quiche. The crust comes together effortlessly with the help of a good food processor, and our creamy cashew base is easily achieved with a high-speed blender. Get ready to transform your meals with this healthy and satisfying dish!
There’s something inherently comforting and celebratory about a perfectly baked pie. For me, it’s a passion that runs deep. If a berry pie ever graces a dessert menu, it’s non-negotiable – I simply must have it. My partner, O, knows better than to even question my choice at this point! Even a casual stroll through the bakery at Whole Foods is an adventure; that tempting quarter of blueberry pie? It’s coming home with me, and no, I don’t care that it’s the dead of winter. Pie, in my book, is a year-round delight.
This unwavering love for pie has solidified my belief that it is always a good idea, particularly when it comes to dinner or brunch. A hearty pot pie? Absolutely! A vibrant summer vegetable galette bursting with fresh produce? Yes, please! And when it comes to a savory paleo quiche with crab and spinach? You already know my answer: a resounding YES, a thousand times yes!
After all, why would you ever pass up the opportunity to enjoy a savory, buttery-textured crust with any given meal, especially when it can be made to fit a paleo lifestyle? The secret lies in crafting a crust that’s not only delicious but also compliant with your dietary preferences, and this recipe delivers just that.
The Inspiration Behind Our Paleo Quiche
This particular paleo quiche with crab and spinach draws its inspiration from a beloved, decidedly non-paleo crab quiche that my mother has perfected over the years. It’s always been a highly requested dish whenever I visit, a staple at family gatherings like Leo’s baek-il (a traditional Korean celebration of his 100th day). I’ve always been a major fan of its rich, cheesy, and gluten-filled charm. So, as a dedicated cavegal committed to healthy eating, what was I to do? Naturally, I set out to “paleoify” it.
In celebration of Mother’s Day, the arrival of spring, and the sheer joy of brunching, I embarked on a mission to recreate this delightful dish, but without any gluten or dairy. To elevate its nutritional profile and vibrant color, I also added fresh spinach – because #veggies! I must admit, the outcome left me incredibly proud. To compensate for the absence of cheese, I incorporated a few clever, yet readily available, ingredients. These additions ensure that the final product truly feels like a proper, creamy quiche, rather than just a glorified frittata. The result is a wonderfully satisfying dish that truly honors its cheesy predecessor while adhering to strict paleo guidelines.
Crafting the Perfect Paleo Crust
One of the hallmarks of a truly great quiche is its crust, and for this special occasion, Mom (and everyone else!) definitely deserves a real crust. Our paleo quiche boasts a genuinely robust crust made from a thoughtful blend of almond flour, coconut flour, and a touch of tapioca flour. This combination creates a tender, flaky base that holds up beautifully to the rich filling, offering that satisfying textural contrast you crave in a traditional quiche. Almond flour provides a rich, nutty flavor and a tender crumb, while coconut flour adds a subtle sweetness and helps with absorption, preventing a soggy bottom. Tapioca flour contributes to the crust’s elasticity, making it easier to roll out and work with, much like traditional wheat flour. If you’re planning to celebrate Mother’s Day at home and want to avoid the usual brunch catastrophes, I honestly cannot think of a better dish for someone following a paleo lifestyle. Can you?
Unleash Your Creativity: Quiche Variations
This paleo quiche recipe is incredibly versatile, allowing for endless customization to suit your preferences or what you have on hand. Don’t feel limited to crab; you could easily swap it for crispy, crumbled bacon pieces for a smoky flavor, or shredded cooked chicken for a heartier meal. For a delightful vegetarian option, you could even omit the meat entirely! The same flexibility applies to the vegetables. While spinach adds a wonderful color and nutritional boost, feel free to experiment with other greens. Roasted broccoli florets would add a delightful texture, or finely chopped chard could provide an earthy depth. The beauty of this recipe lies in its adaptability, inviting you to make it uniquely yours. Whether you prefer a subtle hint of seafood or a bold, oceanic presence, you can adjust the amount of crab, perhaps even doubling it for a truly “Blackbeard” level of seafaring flavor!
Planning Your Ultimate Paleo Mother’s Day Brunch?
Are you seeking more delightful Whole30 and paleo Mother’s Day brunch ideas? Be sure to stay tuned! I’ll be sharing several more of my favorite recipes in the coming days, so make sure you’re subscribed to catch all the delicious inspiration. You certainly don’t want to miss them. Spoiler alert: who’s ready for some paleo-friendly mimosas?
To craft this exceptional paleo quiche with crab and spinach, here are some key ingredients and kitchen tools I found essential:
- High-Quality Food Processor: Indispensable for quickly and easily bringing the almond flour crust together.
- Powerful High-Speed Blender: Essential for achieving that perfectly smooth and creamy cashew base that mimics cheese.
- Fine Almond Flour: The foundation of our gluten-free crust.
- Quality Canned Crab Meat: For that irresistible seafood flavor.
- Creamy Coconut Milk: A key ingredient for the dairy-free, rich filling.
- Nutty Tahini: Adds depth and a subtle savory note to the cashew cream.
- A Hint of Cayenne Pepper: For a touch of warmth and spice.
Paleo Quiche with Crab and Spinach
This paleo quiche with crab and spinach is a fantastic paleo Mother’s Day brunch recipe, but it’s versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!
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Ingredients
Crust:
- 1 cup almond flour
- ½ cup coconut flour
- ¼ cup arrowroot or tapioca flour, (plus more for rolling out dough)
- ½ teaspoon finely ground sea salt
- ½ cup cold butter, palm shortening or lard (very cold)
- 1 egg
- 1 tablespoon ice water
Quiche Filling:
- ½ cup paleo mayonnaise, (see note)
- 2 tablespoons tapioca flour
- ½ cup cashews, (ideally soaked in water at least 4 hours)
- ⅓ cup coconut milk
- 3 tablespoons water
- 1 teaspoon fresh lemon juice
- 1 teaspoon tahini
- ⅓ cup chopped green onions
- 2 cups fresh spinach, chopped
- 1 clove garlic, chopped
- 1-2 6-ounce cans crab, drained
- 4 eggs
- ½ teaspoon salt, to taste
- 1 dash cayenne pepper
Instructions
To make the crust:
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Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until well combined. Cut in the very cold palm shortening (or butter/lard) until the mixture resembles small peas. Add the egg and pulse until just combined. If a cohesive dough begins to form, you might not need the ice water. If the dough is still too crumbly, add 1 tablespoon of ice water and pulse until a dough just starts to come together.
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Transfer the dough to a counter lined with plastic wrap. Gently shape it into a ball and then flatten it into a disk. Chill the dough for 10 minutes. Remove from the fridge and roll it out between two sheets of parchment paper until it’s about 12 inches in diameter, or large enough to fit your pie pan. If the dough tends to stick, lightly sprinkle the parchment paper and dough with a bit of extra tapioca flour. Carefully transfer the rolled dough into your pie pan, using your fingers to repair any small cracks. If you prefer a firmer crust, you can parbake it for 5 minutes at 375ºF (190ºC) at this stage. To achieve a softer crust bottom, skip the parbaking and proceed to the next step.
To make the filling:
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In a medium mixing bowl, whisk together the paleo mayonnaise and tapioca flour until smooth. Set aside.
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In a high-speed blender, combine the soaked cashews, coconut milk, tahini, lemon juice, and water. Blend until the mixture is completely smooth and creamy, resembling a thick sauce. Transfer this cashew cream to the mixing bowl with the mayonnaise mixture.
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Add the remaining filling ingredients to the bowl: chopped green onions, fresh spinach, minced garlic, drained crab meat, salt, and a dash of cayenne pepper. Finally, add the eggs. Stir everything until thoroughly combined and smooth. Pour the prepared filling into the prepared crust in the pie pan. Bake at 375ºF (190ºC) for 30 minutes, or until a knife inserted into the center of the quiche comes out clean. Allow the quiche to cool for at least 5 minutes before slicing and serving.
Notes:
Parbaking the crust (baking it for 5 minutes before adding the filling) will result in a slightly chewier and crispier crust bottom, which some prefer for a sturdier slice. If you prefer a softer, more tender crust at the bottom, you can skip the parbaking step entirely.
Approximate Information for One Serving
Calories: 451cal
Protein: 10g
Fat: 39g
Saturated Fat: 14g
Cholesterol: 139mg
Sodium: 546mg
Potassium: 165mg
Total Carbs: 20g
Fiber: 5g
Sugar: 2g
Net Carbs: 15g
Vitamin A: 1257IU
Vitamin C: 3mg
Calcium: 65mg
Iron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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