Apr30
Tallow Crusted Quiche Recipe
Quiche is a classic brunch dish—but traditional versions are often loaded with inflammatory ingredients that can leave you feeling heavy and sluggish. This paleo-friendly version keeps the rich, savory flavor you love, using simple, nutrient-dense ingredients to nourish your body and satisfy your cravings.
The crust bakes up rich and golden—made with a blend of grain-free flours and Paleovalley Grass Fed Tallow, which adds buttery flavor and helps the crust cook evenly without burning. Thanks to tallow’s naturally high smoke point, it’s a smart swap that brings both function and flavor.
The filling combines kale, mushrooms, and chopped Paleovalley Grass Fed Beef Sticks—a clean, protein-rich alternative to sausage or bacon that adds bold flavor and gut-friendly probiotics without extra prep. Just slice and stir them in.
This quiche is easy to customize with your favorite vegetables and makes the perfect make-ahead meal for busy mornings. Serve it with a simple side salad or bowl of soup, and you’ve got a comforting, nourishing dish that works any time of day.
Tallow Crusted Quiche
Prep time: 15 minutes
Total time: 1 hour, 8 minutes
Serves: 6-8
Ingredients
For Crust
- 2 ½ cups blanched almond flour
- ½ cup arrowroot or tapioca flour
- ½ cup Paleovalley Tallow, melted
- 1 large egg
- ½ tsp salt
For Filling
- 1 Tbsp ghee
- 2 cups sliced cremini mushrooms
- 2 cups chopped kale
- 4 Paleovalley Grass Fed Beef Sticks, chopped
- 8 large pasture-raised eggs
- ¼ cup unsweetened coconut milk
- 1 tsp dried thyme
- ½ tsp salt
- ½ tsp cracked black pepper
Equipment
- 9-inch pie pan
Directions
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Preheat oven to 350ºF. Combine melted tallow, almond flour, arrowroot flour, and salt in a medium mixing bowl. Mix with a fork to combine. Add egg and continue to mix until mixture is evenly moistened. Transfer dough to pie pan and press to form to pan. Poke dough all over with a fork. Bake for 8 minutes.
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While crust bakes, heat ghee over medium heat in a skillet. Add mushrooms and kale, sauté for 5 minutes. Stir in chopped beef sticks and turn heat off. Cool for 5 minutes.
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Whisk together eggs, coconut milk, thyme, salt and pepper in a medium mixing bowl. Stir vegetables into mixture.
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Pour egg mixture into crust. Bake for 45 minutes, or until the center is set. Cover edges with aluminum foil if crust begins to brown too much.
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Cool quiche at room temperature for 10 minutes before slicing.
Most cooking fats can’t take the heat—literally. Grass fed tallow has a naturally high smoke point that keeps crusts crisp, flavors rich, and nutrients intact. It’s also packed with fat-soluble vitamins that support energy, brain health, and hormone balance—so every bite delivers more than just great taste.
