Whole30 Breakfast Quiche

  • Author: Marissa
  • Prep Time: 8
  • Cook Time: 32
  • Total Time: 40
  • Yield: 4-6 servings
  • Category: breakfast, brunch
  • Method: baked
  • Cuisine: french


Whole30 Breakfast Quiche packed with veggies but easy to customize.


1 large potato, shredded

7 eggs

2 C kale, sliced

1/4 yellow onion, diced

1 tbsp Nutpods (or compliant non-dairy milk)

1 tbsp ghee

salt + pepper



  1. Preheat the oven to 400 degrees.
  2. Shred the potato and remove as much moisture as possible (I like to use a salad spinner). Toss with 1 tbsp of ghee. Press into pie pan. Par-bake for 15 minutes or till the edges begin to get crispy.
  3. Whip the eggs and nutpods (or compliant non-dairy milk) till smooth. Add sliced kale and diced onion. Season with salt + pepper.
  4. Carefully remove the crust from the oven. Pour egg mixture into the pie shell. Bake for anther 18 minutes.

Keywords: brunch, quiche, breakfast, vegetariian