This Buttered Leek Quiche Recipe Is Paleo!
Prep Time:
30 minutes
Cook Time:
1 hour, 30 minutes
Servings:
Ingredients
  • 2 cups hot water
  • 1 1/2 cups shredded unsweetened coconut flakes
  • 2 pounds potatoes
  • 1 tablespoon ghee
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 8 large eggs
  • 1/4 cup coconut milk (see recipe below)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 leek stalks (white parts only)
  • 2 tablespoons cold butter
Directions
  1. Combine the hot water and coconut flakes in a high-speed blender. Cover and blend on medium-high for 1 minute.
  2. Cool for 10 minutes and strain using a nut milk bag or cheesecloth.
  3. Pour into a glass jar and cover tightly. Store in the fridge for up to 4 days.
  4. Preheat the oven to 425°F.
  5. Using a nut milk bag or cheesecloth, squeeze out the excess liquid from the potatoes. Season the potatoes with ghee, black pepper and sea salt.
  6. Arrange and press the potatoes on the bottom of an 8 x 8 inch baking dish until they form a layer about 1 inch thick. This will reduce in half once the potatoes are cooked, so a thicker layer is necessary. Bake in the oven uncovered for 45 minutes until the top is light brown. Remove from the oven and set aside for 5 minutes.
  7. Reduce the oven temperature to 375°F.
  8. Crack the eggs into a large bowl. Add the coconut milk, paprika, sea salt, black pepper, garlic powder and onion powder. Whisk until light and frothy.
  9. Add the leeks to the egg mixture and stir to combine. Pour the mixture on top of the baked potatoes. Randomly distribute the cubed butter pieces on top.
  10. Return the baking dish to the oven and bake, uncovered, for about 25 minutes until the eggs are set. Turn off the heat and leave the quiche in the oven for 5 to 8 minutes. Cool slightly before cutting and serving.
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