This quiche is moist and robust with flavor using grain free delicious pie crust, making this a nutritionally dense treat!


Yield: 6 servings

Quiche Crust:
See grain-free pie crust recipe
(a separate blog post)

Quiche Filling:
4 tsp Olive Oil
1 medium Onion, sliced thinly in half moons
8 oz.Mixed Mushrooms, sliced (like cremini, oyster or shiitake)
2/3 cup Gruyere, grated
2 Large pasture raised Eggs
2 Large pasture raised Egg Yolks
1 ¼ cups goat milk
¼ tsp Himalayan Sea Salt
¼ tsp White Pepper
Pinch Fresh Grated Nutmeg


Preheat oven to 375 degrees F.

In medium skillet, caramelize the onions. Towards the middle of cooking the onions, when you feel that the caramelizing is almost complete, add in the sliced mushrooms (I prefer the shiitake).

In a large mixing bowl, whisk eggs and egg yolks together. Mix in the goat milk, salt, white pepper and nutmeg.

In pre-baked pie crust (if cold – reheat in oven for about 2 minutes so warm), pour in the mushroom/onion mixture and cheese. Arrange them out evenly and then pour egg mixture on top, up to as high as you can.

Bake for approximately 30 to 35 minutes, until slightly toasted on top.