• Paleo Chicken Bacon Mushroom Quiche

    Paleo Chicken Bacon Mushroom Quiche | stupideasypaleo.comThis Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it’s crustless. You *could* make a gluten-free crust but that takes time, and I wanted this to be as quick as possible. Second, unlike regular quiche, this has no dairy (no milk, cream or cheese). Rest assured, it’s still ultra-tasty!

    Wondering what makes a quiche different from a frittata? Technically it’s the amount of liquid you add: A frittata has very little while a quiche has more, resulting in a more custard-like texture to the eggs. I did cut the amount of liquid down to 1 cup so if you’re a quiche purist, go easy on me! You can change up this Paleo Chicken Bacon Mushroom Quiche in a variety of ways…check the bottom of the post for some suggestions! Bon appetit!

    Paleo Chicken Bacon Mushroom Quiche
    Prep time: 
    Cook time: 
    Total time: 
    Serves: Serves 4 to 6
    • 2 ounces (55 grams) dried mushrooms
    • 6 strips of bacon, chopped
    • 1-1/2 cups leftover shredded chicken
    • 2 teaspoons dried sage leaves
    • 6 eggs
    • 1 cup (240 mL) full-fat coconut milk
    • ½ teaspoon sea salt
    • ½ teaspoon black pepper
    • Coconut oil
    1. If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
    2. Preheat the oven to 375Β°F (190ΒΊC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10" round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
    3. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy...no bueno). Dump this mixture into the greased casserole dish, and set aside.
    4. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
    5. Bake the quiche for about 30 minutes or until the center is set and not jiggly.



    Change it Up

    • Instead of dried mushrooms, use about 2 cups of sliced fresh mushrooms, any kind. Be sure to fry them down before you use them so they don’t add a lot of moisture to the quiche.
    • Don’t have any chicken? Use any leftover meat you’d like or just go meatless. If you don’t add meat, I recommend adding a veggie in its place.
    • Don’t like coconut milk? Use another nut milk of choice (homemade almond milk is great…I would make it extra thick by cutting the water down to 3 cups instead of 4).
    • Double the ingredients and make a mega-sized quiche for the week ahead.

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    Paleo Chicken Bacon Mushroom Quiche | stupideasypaleo.com

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    63 thoughts on “Paleo Chicken Bacon Mushroom Quiche

    1. LOVE IT STEPH πŸ˜€ My Mom LOVES quiche and I have been getting her to eat a lot of Paleo recipes lately and she’s feeling SO MUCH BETTER πŸ˜€ I’m going home Sunday, so hope to make this for my fam

      1. I would be honored if you made it for your family. While this one’s not exactly like “real” quiche because it’s missing cheese, I found it was pretty good without it πŸ™‚

    2. This looks great, will try it soon. Last night I made a bacon asparagus quiche with a shredded sweet potato crust – very good!

    3. This turned out really good! I made it for dinner and my boyfriend was nervous when he heard I was going to make quiche with coconut milk and no cheese but he was pleasantly surprised! This was just so delicious. I think next time I might try to add some spinach and see how that turns out.

    4. I’m confused by the use of the word “paleo” with this recipe. Acording to a Paleo diet book, as well as other places I’ve seen describing e Paleo diet, dairy products INCLUDING EGGS are not allowed. Isn’t that right?

      1. Hi Valerie, I’m not sure which book you’re referring to. Would you mind tell me which one it is? Some books recommend limiting eggs because consuming a lot of them over time could cause sensitivities. Also, if it’s an autoimmune Paleo protocol, eggs would be off the menu. Other than that, eggs are a regular feature of the Paleo diet.

    5. This is going to be the first Paleo recipe I follow. Going to have dinner ready for my girlfriend when she gets home; hopefully the experiment works!

    6. I made this (or a version of it!) last night and my whole family loved it….including teenage friends of my oldest that stayed for dinner. I sauteed the bacon, then added a chopped onion and a ton of fresh mushrooms. The result was amazing. I’ve been missing dishes like this and I swear I didn’t miss the cheese at all. There are only crumbs left that I might eat for breakfast! I’m excited to keep doing different version with different meats and veggies. Thank you!

    7. My husband and I liked this. We don’t have any issues with leftovers in our home, so I made the chicken from scratch, which made prep a little longer. Afterward we both agreed it would be just as good without the chicken and chock-full of veggies, so that’s the route we’ll take…later this week when I make it again!


    8. I’ve always been curious about Paleo so I wanted to give this one a try. I just made this and WOW! It’s so yummy! This is an instant favorite of mine..even my picky sister thought it was awesome. I did change it a bit by adding turkey sausage instead of bacon (just for preference) and it still turned out awesome. Thanks for sharing this! πŸ™‚

    9. Have made this twice in two weeks – moist, light-textured, easy, reheats well, superb! Used sautΓ©ed pancetta and used the mushroom soaking liquid instead of part of the coconut milk.

    10. This is soooo good!! I always use fresh rotisserie chicken (because I’m a girl of convenience) and add spinach πŸ™‚ It’s a family fav and like your motto, “stupid easy!”

    11. If you only allow positive comments on your blog, why have a comments section? The whole point is to share what worked and didn’t work for people…

            1. I had said this recipe did not work for me. The coconut milk and egg combo was odd and left a horrible aftertaste in my mouth. I had to throw the whole thing out. Crustless quiche is a good idea but a quiche really needs cheese in it.

            2. Dawn, let me address a couple really important things here. Now I do remember your comment and yes, I deleted it originally.

              1) This is NOT a public forum. It’s my website. I get to decide which comments stay and which get deleted. I keep comments that contribute something constructive to the conversation / ask a legitimate question, etc. In my evaluation, your comment did neither.

              2) You said, “If you only allow positive comments on your blog, why have a comments section? The whole point is to share what worked and what didn’t work for people.” As of today I have approved 11,088 comments on this blog, not all of which are positive. Again, this is not a public forum and even those have rules. My rules for keeping comments is that they must be constructive.

              3) Your statement that eggs and coconut milk do not go together was not constructive. In fact, eggs and coconut milk are VERY common ingredients that are put together in Paleo cooking. Again, your comment is not constructive because this is a paleo website and cheese is NOT an ingredient I would put in a recipe. Therefore, when you say, “…a quiche really needs cheese in it,” there’s nothing I can do to rectify that because this site is cheese-free.

              4) A quiche is defined as, “Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with cheese, meat, seafood, OR vegetables,” -Wikipedia. From a culinary standpoint, a quiche base is a custard. Custards are made from eggs and milk. Since we don’t use milk in Paleo cooking, I substituted coconut milk but any other nut milk would work. Notice that cheese is NOT a required ingredient for quiche. Sorry to burst your bubble.

              Now, I’ll conclude with what I would have said if you’d come to the blog asking for help or suggestions:

              5) Perhaps the coconut milk you used was the issue…maybe it was rancid or you used one with preservatives. Sometimes the coconut milk tastes very tinny because of the preservatives. In that case, I’d suggest using another type of nut milk instead. Or, if you eat dairy, have at it, but you won’t find a recipe with cheese here.

              Thank you,


            3. The whole-fat coconut milk I used had no preservatives and was recently purchased for Whole30. Assuming this site is used by people doing Whole30 and those deciding if Paleo is a diet they want to follow temporarily or for life, my comment was an attempt to help those considering making this recipe as written. For the Whole30 and new Paleo peeps who are used to quiche made with cheese, it is difficult to adjust to the unusual taste. I thought non-dairy cheeses are allowed on Paleo, and adding it for a non-Whole30, Paleo diet might help. Other than that, there really isn’t a way to constructively say a recipe was inedible.

            4. Thank you for clarifying that. Again, eggs plus coconut milk is an extremely common combination in Paleo cooking. I’m not sure why you had such a negative reaction to the flavor, and many people have commented that the recipe was very good so this seems an uncommon case.

              Non-dairy cheese is something that I would never recommend as Paleo and I would never feature on my site, but I can’t speak for others.

    12. I am definitely trying this. I have just started the whole30 program and am trying to collect as many yummy recipes as possible so I stay properly prepared.

    13. Made this for dinner tonight, (I’m in the last 5 days of Whole 30) and it was just delicious. Plenty leftover for breakfast tomorrow – which I really struggle with finding variety in, so I’m looking forward to eating it in the morning! Thank you for sharing!

    14. i am going to try this tomorrow. I am going to use fresh mushrooms. What do you mean when you say cook them down so it doesn’t have too much liquid? How do I cook them down?

    15. I made this yesterday and it was really good! I’m on day 12 of whole 30, and this was a nice way to create variety with eggs. I used fresh mushrooms and cooked them with a little onion before tossing everything together. I also threw a couple handfuls of fresh baby spinach in a skillet and cooked it down then squeezed it dry in paper towels and added that as well.

      1. I don’t have macro breakdowns on any recipes other than my cookbook. You can use a site like MyFitnessPal to type in the ingredients and enter the number of servings. It will calculate the macros for you!

    16. Steph, I am new to your blog and paleo. I just came off Whole30 and am now totally paleo. It seems every time I have a taste for something and Google a recipe, it’s your blog that pops up. I’ve made several of your recipes, and thought it was time I commented. So, hello from a new fan, and thank you for all you do. I’ll be commenting more frequently now. xoxo Karen

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