Spring Vegetable Quiche

Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Top it with avocado slices and some flaky salt!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

 

Paleo Spring Vegetable Quiche

Preparation 5 minutes 2017-07-25T00:05:00+00:00 Cook Time 1 hour 2017-07-25T01:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
  • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
  • 1 cup fingerling potatoes, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 onion, diced, cooked until translucent
  • 1/2 cup leeks, diced, cooked until translucent
  • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
  • 1 garlic clove, minced
  • 1/2 bunch Chives, sliced thin
  • 8 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!

3 Ingredient Breakfast Skillet

This 3 Ingredient Breakfast Skillet is hearty, flavorful and QUICK! It’s the perfect, customizable, week day breakfast.

3 Ingredient Breakfast Skillet

Sometimes I throw some other veggies, like spinach, onion, and sweet potato, into the mix, but most of the time it’s as simple (and tasty) as this 3-Igredient Skillet.  I love using a good salsa because it gives you all the flavors you need! Literally, you don’t even need to spice this beauty. It’s. ALL. Packed. In!

3 Ingredient Breakfast Skillet

Look at that yolk!

Here’s a glimpse at the steps:

3 Ingredient Breakfast Skillet

3 Ingredient Breakfast Skillet

3 Ingredient Breakfast Skillet

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

3-Ingredient Breakfast Skillet

Preparation 2 min 2017-07-25T00:02:00+00:00 Cook Time 15 min 2017-07-25T00:15:00+00:00 Serves 2     adjust servings

Ingredients

  • 3/4-1 lb. organic ground turkey (or grass-fed beef)
  • 1 cup salsa of choice
  • 6 organic eggs*

Instructions

  • Heat skillet with oil over medium heat, and place turkey into it. Cook until turkey browns and no pink remains.
  • Add in salsa and mix to combine, let cook together for 2-3 minutes.
  • Crack in eggs and cover skillet for 7 minutes or until egg whites are opaque**

Recipe Notes

  • *Adjust based on how many people you are serving. Example: If you're making it for 2 people, and you want 2 eggs each, reduce the amount as desired.
  • **Cooking time will vary based on how yolky you want your eggs

What is your favorite breakfast?

Grilled Peaches with Cinnamon Protein Whipped Cream and Caramel

I’m on a peach craze right now. They are just so fresh. Aside from this perfectly grilled sweet treat, I’m also obsessed with my brown butter caramelized peach pancakes right now. I made those pancakes in multiple variations when my mom was in town and they were a HIT! Highly recommend.

Anyway, back to today’s recipe and despite the school year about to begin, there’s still plenty of grill time upon us. Grilling fruit is epic. Seriously. 

Grilled Peaches with Cinnamon Protein Whipped Cream and Caramel

Let’s talk about these for a second. Grilled, warm peaches covered in gooey caramel and topped with a cinnamon whipped cream that is packed with protein.

 So good on so many levels.

Grilled Peaches with Cinnamon Protein Whipped Cream and Caramel

Step 1: Grill. Step 2: Caramel drizzle. Step 3: Whipped Cream. Easy as that! 

Grilled Peaches with Cinnamon Protein Whipped Cream and Caramel

Preparation 5 min 2017-07-25T00:05:00+00:00 Cook Time 10 min 2017-07-25T00:10:00+00:00

Ingredients

  • 6 peaches
  • 1 batch caramel
  • Protein Whipped Cream
  • 1 can full-fat coconut milk, refrigerated
  • 1 tbsp pure maple syrup or raw honey
  • 1/2 tsp cinnamon
  • 1 scoop SFH vanilla or natural protein powder (use code Lexi for 10% off all orders)

Instructions

  • Slice peaches in half and remove pit
  • Heat grill to 400 and grease.
  • Lay peaches flat (I cooked some on tinfoil and some not) and cook for 4-5 minutes until slightly soft to touch and has those nice grill marks
  • Open full-fat refrigerated coconut milk and spoon out the hard layer- place in a bowl
  • Add honey, cinnamon, and protein powder and use an immersion blender to whip until until creamy
  • Drizzle caramel onto peaches then top with a dollop of whipped cream
  • Disclosure: This is a sponsored post. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    Grilled Peaches with Cinnamon Protein Whipped Cream and Caramel

    What is your favorite fruit to grill?

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    7 Layer Taco Dip

    Tomorrow is the 4th of July! Aside from your festive desserts, grilling items, and summer-y side dishes, appetizers are a must. I LOVE dips. They are just my favorite. Roasted eggplant dip, spinach artichoke (it’s on my list), 7-layer… you name it. The problem is they are often loaded with cheese and dairy and other things I stay away from. So this year… bringing my own dip, baby! Seven layers of delicious.

    7 Layer Taco Dip7 Layer Taco Dip

    For my super strict paleo friends: sub out the refried black beans for another layer of guac!

    7 Layer Taco Dip

    Preparation 20 min 2017-07-25T00:20:00+00:00 Cook Time 10 min 2017-07-25T00:10:00+00:00

    Ingredients

    Layers

    • Layer 1: Refried black beans
    • Layer 2: Salsa
    • Layer 3: Beef mixture
    • Layer 4: Guacamole
    • Layer 5: Remaining beef
    • Layer 6: Salsa
    • Layer 7: Chopped lettuce, tomato, red onion, garnish with scallions

    Refried black beans

    Beef mixture

    Salsa

    • Store-bought or homemade

    Guacamole

    Instructions

  • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
  • 2. Add in beans and let heat for 3-5 minutes, begin mashing
  • 3. Add in spices, mash and mix well
  • 4. Add in 2 tbsp water; mix until water is combined
  • 5. Remove from heat and set aside
  • 6. Make beef- in a skillet heat oil and garlic
  • 7. Add in beef and cook until brown
  • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
  • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
  • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!
  • 7 Layer Taco DipLayers on layers of goodness. Get out those non-gmo tortilla chips and veggie platters, and go enjoy that 4th!

    7 Layer Taco DipWhat is your favorite party dip?

    Brownie Bites with Protein Frosting

    I’m home from Florida, you guys! I had the absolute best time with my nanny (grandma) celebrating her 91st birthday. If you follow me on Instagram (if you don’t, you should!), you’ve seen pictures like these from the trip: 

    Nanny's91stDelicious food, relaxation, and quality family time. Absolutely nothing better!

    Now I’m back, and am ready to bring you delicious recipes all summer long, starting with some great 4th of July recipes to gear up for Friday. These brownie bites are legit heavenly. The frosting? Creamy and sweet. The perfect frosting texture.

    Browniebites

    Perfect for the 4th. Am I right?

    Browniebites8

    Brownie Bites with Protein Frosting

    Preparation 10 min 2017-07-25T00:10:00+00:00 Cook Time 20 min 2017-07-25T00:20:00+00:00 Serves 12     adjust servings

    Ingredients

    Brownies

    Protein Frosting

    • 1/2 cup palm shortening
    • 1/2 cup raw honey
    • 1 tsp organic vanilla
    • 1 scoop SFH protein (vanilla or natural) Use code LEXI for 10% off all orders on SFH.COM

    Instructions

  • Preheat oven to 350
  • In one bowl combine almond flour, cocoa powder, baking powder and salt
  • In a separate bowl combine egg, almond butter, honey, almond milk, and vanilla extract- whisk together well
  • Combine both bowls and mix well; fold in chocolate chips and mix
  • Line muffin tin with silicone baking cups
  • Pour about 1-2 tbsp brownie batter into each baking up
  • Bake for 15-20 minutes until toothpick comes out clean
  • While cooking, mix together all frosting ingredients
  • Using an immersion blender or stand mixer, whip until frosting consistency (about 1-2 minutes)
  • Once cupcakes have cooled, frost them (I place frosting in a pastry bag)
  • Garnish with fruit and enjoy!
  • Recipe Notes

  • If you don't want to use protein, try subbing for 1 tbsp coconut flour
  • Browniebites1

    Browniebites6How will you be celebrating the 4th? 

    Chocolate Coconut Smoothie

    I haven’t posted a smoothie in a while! Since I’ve been smoothie-ing-it-up (just ignore me) a lot lately, I thought I’d bring you a new favorite. Chocolate + Coconut = delicious. Nothing else needed to say. This smoothie gets extra creamy from the coconut/nut butter addition plus the chia seeds. Creamy chocolate shake with a hint of coconut flavor. I’m in.

    Chocolate Coconut Smoothie

    Chocolate Coconut Smoothie

     

    Chocolate Coconut Smoothie

    Ingredients

    • 1 cup coconut milk or almond milk
    • 1 scoop SFH coconut fuel *Use code LEXI for 10% off all orders
    • 1 tablespoon coconut butter or nut butter of choice
    • 1 tablespoon good quality cocoa powder
    • 1/2 frozen banana
    • 1 teaspoon chia seeds
    • Ice cubes

    Instructions

  • 1. Place all ingredients in a high-speed blender and blend until smooth, garnish as desired and enjoy!
  • Recipe Notes

  • For extra coconut flavor add 1/4 tsp organic coconut extract
  • ChocolateCoconutSmoothie3

    Chocolate Coconut SmoothieWhat is your favorite type of smoothie?