Quiche Base

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Quiche Base

• 18 whole eggs
• 1 cup mayo
• 2 tbsp Dijon
• 1 cn coconut milk
• 1 tsp thyme
• 1 tsp salt
• ½ tsp cracked black pepper
• ¼ tsp crushed red pepper
• ¼ tsp nutmeg
• 1 cup tri color quinoa, cooked, unseasoned


For Crust: Press Quinoa firmly into into springform pan.

For Egg Filling: Add mayo, Dijon, spices and coconut milk to a 2 ½ gallon cambro. Mix well with a wire whip until all ingredients are combined. Add eggs. Mix until a consistent color.

Layer any ingredients below into pan over crust.  Pour egg mixture into pan. 

Bake at 250 degrees for 1 ½ to 2 hours.  Quiche should be firm and golden brown.


Bacon Quiche

• 1 ½ cups chopped bacon
• 1 ½ cups chopped spinach
• ½ cp caramelized onion
• ½ cup parmesan cheese
• 2 tsp garlic


Veggie Quiche

• ½ cup shredded carrots
• 1 cup shredded zucchini
• 1 cup diced asparagus
• 1 ½ cup chopped spinach
• ½ cup parmesan cheese
• ½ cp caramelized onion


Huevos Quiche

• 1 cup cooked chorizo
• 1 cup shredded cheddar
• ½ cp caramelized onion
• 2 tsp garlic