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Veggie Cheese Quiche


  • 4 large pasture eggs

  • 2 large pasture egg whites

  • 3/4 cup organic coconut milk

  • 3/4 teaspoon himalayan salt

  • 1/4 teaspoon fresh ground black pepper

  • 2/3 cup finely sliced goat cheese or crumbled pasture feta cheese

  • 1/2 pound fresh ground organic turkey

  • 1/4 cup yellow onion, diced

  • 1/2 cup scallions, diced

  • 1/2 chopped organic mushroom

  • 1 clove garlic, chopped

  • 2 tablespoons chopped fresh organic herbs (rosemary, sage, thyme)

  • 1 cup chopped organic spinach or kale

  • 2 tablespoons extra virgin olive oil

  • (Can substitute veggies try: 1/2 each of tomatoes, asparagus or broccoli. Also can try sundried tomatoes or olives.)



  1. Preheat oven to 350F degrees and grease with 2 tablespoons of olive oil a 9 inch round glass baking dish.

  2. In a large bowl, whisk the eggs, coconut milk, salt, pepper, and goat cheese together until thoroughly combined. Set aside.

  3. Heat a 10 inch skillet over medium-high heat. Add olive oil, turkey, onion, scallions, mushrooms and garlic. Stirring frequently, cook for 5 minutes or until the turkey is a little browned. Add the yellow pepper, spinach or kale, 2 tablespoons of chopped herbs and cook for 3 minutes, stirring occasionally.

  4. Transfer all ingredients into the 9 inch glass greased baking dish. And bake for 45 minutes or until filling is set and no longer jiggles. Cool for 10 minutes on a wire rack before slicing and serving. This quiche makes great leftovers. Store tightly covered in the refrigerator for up to 4 days.

  5. Make it ahead: Baked quiche freezes well, up to 2 months. Thaw overnight and bake at 350F to warm up for 20 minutes, give or take.

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