Grain-Free Pizza Quiche

Note from Naturally Loriel: Today’s scrumptious grain-free pizza quiche recipe comes from Emily of Recipes to Nourish. I’m a huge fan of Emily and everything she does with her blog.

If you haven’t checked her out, you MUST check out this chocolate strawberry cake and this cheesy potato and bacon breakfast casserole. YUM! Thanks for joining us Emily!

Pizza and Quiche happen to be two of my favorite foods. Both are so delicious, rich + comforting.

My mom didn’t make quiche that often when I was growing up, but she sure did love it. I remember the first time she got quiche for us when we went to this little local café. I took one bite and thought it was this perfect little slice of heaven. I was pretty little then and compared it to a slice of pizza, but clearly it was a bit more decadent.

Quiche is the perfect comfort food … you know, that nostalgic food that makes you feel good or think about a fond childhood memory. I’m a sucker for comfort food … especially a good old-fashioned chocolate meringue pie, orange creamsicle smoothie, creamy mac n’ cheese, honey sweetened hot chocolate, and a good ole’ real food root beer float. And pizza! How could I forget pizza? These comfort foods all hold sentimental memories for me and I feel so happy + grateful when I eat them.

Quiche might sound fancy, but don’t let the word intimidate you. It’s really a simple dish to make and takes very little prep time. Plus it only takes about 30 minutes to bake, making it a perfect, elegant weeknight meal.

There are so many different things you can do when it comes to making a delicious quiche. As long as you have a few classic key components like eggs, quality cream and glorious cheese … you’re good to go. Load it with vegetables, herbs, meats … really anything you want.

I happen to love pizza, so I decided to use my favorite pizza toppings and make a crustless quiche. The possibilities are endless with pizza toppings … I kept this one pretty basic. Juicy cherry tomatoes to replace the common tomato pizza sauce, fresh basil, ripe black olives, pepperoni and lots of cheese … pizza just isn’t the same without cheese.

Oh wow, lets just say it turned out amazing and was everything I hoped it would be.

Go ahead and enjoy this quiche for breakfast, lunch, dinner or brunch too! It’s so versatile and works for any meal.

Grain-Free Pizza Quiche
Serves: About 6-8 servings
  • 6 pastured or organic eggs
  • 1 pint organic cream, not ultrapasteurized
  • 1½ cups organic mozzarella cheese, grated
  • ½ cup organic cheddar cheese, grated (I used raw mild cheddar)
  • ¼ cup organic parmesan cheese, grated
  • ½ teaspoon dried organic thyme
  • ½ teaspoon sea salt
  • ¾ cup cherry tomatoes, halved (Approx. 15-20 cherry tomatoes)
  • ¼ cup organic pitted ripe black olives, halved
  • Handful fresh organic basil leaves, about 10 leaves, chopped
  • 5 oz. organic or natural pepperoni, diced (See Notes)
  1. Preheat oven to 325 degrees F. Grease a pie dish, set aside.
  2. Grate the cheese, set aside.
  3. In a large mixing bowl, beat eggs and cream until fully mixed. Add dried thyme, salt and grated cheese, stir to combine.
  4. Add halved cherry tomatoes, halved olives, chopped basil and diced pepperoni to the greased pie dish - making sure to evenly distribute.
  5. Pour the egg mixture over the "pizza toppings" in the pie dish. (Note: If you've reserved half of the whole pepperoni, carefully add that to the top of the egg mixture now.)
  6. Bake for 30-45 minutes, until golden brown around the edges, light golden brown on top (if it's not topped with pepperoni), and a knife comes out of the center clean.
  7. Allow to cool for at least 15 minutes to set before slicing.
  8. Serve immediately or refrigerate for later.
Two Options for the Pepperoni: 1) Dice all of the pepperoni and add it to the pie pan or 2) Dice half of the pepperoni, add it to the pie pan and carefully place the rest {whole pieces, not diced} on top of the egg mixture - this is what I did for the photos. Both ways are delicious.

If you can find raw or grass-fed cream and cheese, by all means, use that!

Storage: Cover the quiche and refrigerate for up to 3 days. It’s absolutely delicious reheated the next day. I reheat mine on a low temperature in the oven for about 10 minutes.

P.S. Make sure to check out Loriel’s delicious Pastured Quiche recipe too.


Emily Sunwell-Vidaurri, author and creator of Recipes to Nourish, is a holistic-minded, proud homebirth mommy of two amazing daughters. She can frequently be found in the kitchen cooking from scratch with the man of her dreams {her husband}, spending time with her girls and daydreaming about being an urban homesteader. She is passionate about nourishing REAL food, home cooked meals, holistic health, “green” living, natural birthing, baby wearing + gentle/peaceful parenting. She drinks herbal tea infusions, craves kombucha and loves chocolate + homemade ice cream. Emily blogs at Recipes to Nourish, a gluten-free blog focusing on Real Food + Holistic Health. You can follow along and find her on FacebookPinterest + Instagram.

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  1. OhEmGee. **drool**

    Loriel- Thanks for having Emily here. What a treat!
    Emily- Thanks for this fantastic recipe (and for the gorgeous, drool-inducing pictures). I cannot wait to make this grain-free quiche. It sounds just perfect!!!

  2. Hey there
    This looks great! I have all the ingredients except the cream. Do you think I could substitute full-cream milk for the cream or would the mixture not set/be too runny?
    Becs 🙂

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