Whole30 Breakfast Quiche is my secret weapon for getting a strong, wholesome start on chaotic mornings. You know the ones where you keep hitting snooze, the dog wants to go out, and somehow you’re already five minutes late. That used to be me, and breakfast would suffer for it. So I started baking this simple quiche on Sunday and slicing it up for the week. It’s hearty, clean, and honestly tastes even better on day two. If you want something savory, filling, and totally dairy free that doesn’t slow you down, this is it.
Why You’ll Love This Recipe
I love recipes that work hard in the background while I get on with life. This one checks every box. It’s fast to prep, easy to customize, and it fits the Whole30 template without feeling like you’re missing out. Think creamy eggs, tender veggies, and savory sausage all tucked into a golden, custardy slice. It keeps beautifully, so one bake gives you several breakfasts that reheat like a dream.
Here’s what makes it shine:
It’s meal prep friendly. Bake once and eat all week. Reheat slices in the microwave or air fryer. Done.
Dairy free and gluten free. The texture stays rich thanks to full-fat coconut milk or almond milk. No dairy needed.
Flexible with what you’ve got. Got leftover roasted veggies? Toss them in. A handful of spinach? Perfect.
Balanced and satisfying. Protein, veggies, and healthy fats make this breakfast stick with you all morning.
Kid friendly. The flavors are mellow and cozy, not spicy or intense. You can always add heat for adult plates.
“Made this on Sunday and it saved my mornings all week. My husband asked for seconds, and he doesn’t even do Whole30. Five stars.”
How to Make a Whole30 Quiche
This is a true pantry-fridge recipe. You’ll whisk, sauté, pour, and bake. The result is a golden, custardy quiche that slices neatly and tastes great hot or cold.
Ingredients
- 8 large eggs
- 3/4 cup full-fat coconut milk or unsweetened almond milk
- 1 tablespoon avocado oil or ghee
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 1 cup baby spinach, chopped
- 1 red bell pepper, diced
- 8 to 10 ounces Whole30 compliant breakfast sausage, casing removed
- 1 small sweet potato, peeled and shredded or cubed very small
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast for a cheesy vibe (optional)
Directions
- Preheat your oven to 375°F. Grease a 9-inch pie dish or an 8 by 8 baking dish with a little avocado oil or ghee.
- Warm a large skillet over medium heat. Add the avocado oil. Sauté the onion and mushrooms with a pinch of salt until tender and lightly golden, about 6 to 8 minutes.
- Add the sausage. Break it up with a spatula and cook until browned and no longer pink. Stir in the bell pepper and sweet potato. Cook 3 to 4 minutes to soften slightly.
- Fold in the spinach. Turn off the heat once it wilts.
- In a large bowl, whisk the eggs with coconut milk, garlic powder, smoked paprika, salt, pepper, and nutritional yeast if using.
- Spoon the sausage and veggies evenly into the baking dish. Pour the egg mixture on top. Use the back of a spoon to nudge everything into an even layer.
- Bake 28 to 32 minutes until the center is set and the top looks puffed and slightly golden. If your pan is deeper, add a few extra minutes.
- Cool 10 minutes before slicing. This helps the quiche set and makes clean slices.
Pro tip for flavor: use a well-seasoned sausage and taste the veggie mix before adding eggs. If it’s a touch under-seasoned, add an extra pinch of salt. The eggs will mellow flavors a bit during baking.
If you like to make your own meat, check out this simple option for crumbles that pack serious flavor: homemade breakfast sausage. It’s a great way to keep things compliant and tasty.
Storage: refrigerate slices in airtight containers for up to 4 days. Reheat in the microwave for 45 to 60 seconds or in a 350°F oven for 8 to 10 minutes. You can also freeze slices wrapped tightly for up to 2 months. Reheat from frozen at 350°F until warmed through.
Variations on this Healthy Dairy Free Quiche
You can tweak this quiche to fit your cravings and whatever is in your fridge. Here are some ideas to keep it fresh and fun.
Veggie swaps. Use zucchini, broccoli, asparagus, or kale. Just cook off extra moisture so your quiche stays set.
Protein twists. Try compliant bacon, turkey sausage, ground chicken, or leftover shredded chicken. Keep pieces small for even bites.
Herb and spice shifts. Add Italian seasoning, chili flakes, cumin, or a pinch of nutmeg for a cozy breakfast flavor.
Sweet potato crust. Press thinly sliced rounds of sweet potato into the greased dish and bake for 10 minutes before filling. It makes a sturdy, lightly sweet base that’s still Whole30 friendly.
All veggie version. Skip the sausage and stir in extra mushrooms and spinach for a plant-forward twist. Make sure to season well since you lose the saltiness of sausage.
If you love savory morning meals with sweet potato, you’ll adore this crunchy skillet option too: Whole30 sweet potato breakfast hash. It pairs nicely with a slice of quiche for weekend brunch.
Other Whole30 Breakfast Recipes
I like to rotate this quiche with other easy breakfast wins so mornings don’t feel repetitive. If you’re looking for more ideas, I’ve got you.
For a whole library of compliant meals organized by cravings and cooking style, peek at my Whole30 category. You’ll find soups, skillets, and more breakfast inspiration for busy weeks.
Feeling like something a little sweet but still nourishing? Try these crisp-edged beauties: sweet potato paleo waffles. They’re fantastic with berries and a big mug of coffee.
Tips for Perfecting Your Quiche
Over the years, I’ve learned a few tricks to make this quiche reliably great. These small steps change everything.
Season before eggs. Your sautéed mix should taste just right before it meets the whisked eggs. Eggs tone down flavors a bit.
Watch the moisture. Mushrooms and spinach release water. Cook them until that liquid evaporates so your quiche sets nicely.
Don’t overbake. Pull it once the center is just set and the top looks puffed. It will keep setting as it cools.
Rest time matters. Ten minutes on the counter makes for clean slices and a custardy texture.
Cut small. Dice veggies small so every bite has a little bit of everything. It makes each slice feel balanced and satisfying.
Make it portable. Bake in a lined muffin tin for mini quiches. Reduce bake time to about 16 to 20 minutes, checking for set centers.
Serve it right. I love a slice with avocado, hot sauce, and a simple side salad. If you want a bolder morning option in your rotation, this one-pan favorite hits the same savory notes for lunch or dinner and keeps you on track: paleo Whole30 Singapore noodles.
Common Questions
Can I make this without coconut milk?
Yes. Use unsweetened almond milk. The texture will be slightly lighter, but still lovely.
Is this freezer friendly?
Absolutely. Freeze slices wrapped well for up to 2 months. Reheat at 350°F until warmed through.
What size pan works best?
A 9-inch pie dish or an 8 by 8 baking dish. For a thicker quiche, try a small casserole and add a few minutes of bake time.
How do I know when it’s done?
The center should barely jiggle and a knife near the middle should come out mostly clean. It will continue to set as it rests.
Can I skip the sausage?
Yes. Add extra mushrooms and spinach, and season a bit more to make up for the missing saltiness.
Ready to Bake and Enjoy?
If you’ve been wanting a simple breakfast that doesn’t let you down, this Whole30 Breakfast Quiche is it. Prep is easy, the ingredients are flexible, and the results taste like a warm hug on a busy morning. For more ideas and techniques, I also love the approach in this helpful guide to a similar Whole30 Breakfast Quiche recipe from Show Me Whole Living, which uses sweet potato and spinach for extra color and nutrients. Make it once and you’ll want to keep a slice in the fridge at all times. Can’t wait to hear how yours turns out.
Whole30 Breakfast Quiche
Ingredients
Main Ingredients
- 8 large large eggs
- 3/4 cup full-fat coconut milk or unsweetened almond milk
- 1 tablespoon avocado oil or ghee for greasing and sautéing
- 1 small onion, diced
- 1 cup mushrooms, sliced
- 1 cup baby spinach, chopped
- 8 to 10 ounces Whole30 compliant breakfast sausage, casing removed
- 1 small sweet potato, peeled and shredded or cubed very small
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons nutritional yeast for a cheesy vibe (optional)
Instructions
Preparation
- Preheat your oven to 375°F. Grease a 9-inch pie dish or an 8 by 8 baking dish with a little avocado oil or ghee.
- Warm a large skillet over medium heat. Add the avocado oil. Sauté the onion and mushrooms with a pinch of salt until tender and lightly golden, about 6 to 8 minutes.
- Add the sausage. Break it up with a spatula and cook until browned and no longer pink. Stir in the bell pepper and sweet potato. Cook 3 to 4 minutes to soften slightly.
- Fold in the spinach and turn off the heat once it wilts.
- In a large bowl, whisk the eggs with coconut milk, garlic powder, smoked paprika, salt, pepper, and nutritional yeast if using.
- Spoon the sausage and veggies evenly into the baking dish. Pour the egg mixture on top. Use the back of a spoon to nudge everything into an even layer.
Baking
- Bake for 28 to 32 minutes until the center is set and the top looks puffed and slightly golden. If your pan is deeper, add a few extra minutes.
- Cool for 10 minutes before slicing. This helps the quiche set and makes clean slices.
